I make this salad to serve with any protein accompaniment. It is so easy to make at work, you just wash all the ingredients and throw them in a bowl with the dressing of your choice. No chopping or cooking required.

3 in 1 sprout mix from the fruit and veg shop – It has alfalfa sprouts, snow pea sprouts and mung beans. The brand I get is “Belmore Bean” and it is called “3 in 1 combo”. Chuck in as many as you like of each type.

Grape tomatoes – The tiny ones at the moment are so sweet and juicy. I use about half a punnet for myself per serve.

Baby spinach – As much as you want, the stuff is so good for you.

That’s it, wash it, dress it, eat it with your accompaniment.

This is another one of my favouritre meals on a Summer’s night because you can put it in the oven just after lunch and then it is ready to serve for dinner with a nice salad.

Take 1 leg of lamb with the bone still in. 

Season with salt and pepper. You can stud it with garlic cloves and rosemary if you like for extra flavour. You can also drizzle lemon juice over before adding salt and pepper.

Place in a pre-heated oven at 180 degress for about 30 mins. The lamb should start to go a bit golden by now, so take it out, place about 1 1/2 inches of boiling water in the tray and cover with foil, making sure it is air tight.

Place it back in the oven at about 150 – 160 degress for about 3-4 more hours.

Remove the foil, turn the oven up to 190 degrees for about 15 mins. Remove from the oven and you are left with the most tender piece of lamb you have ever eaten or your money back. (please see you local supermarket for money back guarantee, no reponsibility is taken by Fitta Bodies for this statement, so please don’t say my trainer said I could get a refund when you speak to the checkout person.)

There will still be some water left in the tray at the end, so don’t worry if it hasn’t all evaporated.

Serve this with your favourite salad or veggies.

This is tasty little treat I made most days over the Christmas break. It is so simple and you can serve it with any type of protein you like for a light summer meal.

Here are the ingredients for 1 person;

Baby spinach – as much as you like
1/2 punnet of cherry tomatoes – washed
1 medium sized spanish onion – chopped into thin wedges
Olive oil
Balsamic vinegar
Salt
Pepper

Toss the cherry tomatoes with salt and pepper to taste, drizzle over a small amount of olive oil and balsamic vinegar.

Place in a pre-heated oven at 180 degrees for about 30 minutes. 

While they are in the oven, make the spinach dressing;

Place some balsamic vinegar into a bowl, add a small amount of mustard to taste, add salt and pepper to taste.
Start whisking and slowly drizzle in the olive oil. Make sure to drizzle slowly and whisk quickly so the oil doesn’t separate form the vinegar. Taste periodically until there is enough oil to suit your taste. A general rule of thumb is to put a ratio of about 3:1 oil to vinegar. 

If you have whisked and drizzled correctly, you should end up with a thick, syrupy  consistency and it shouldn’t need mixing prior to serving, unlike a traditional vinaigrette which need to be shaken to mix the oil and vinegar before serving.

Use a small amount of this dressing to toss through the washed spinach leaves.
Toss the onions and tomatoes through the dressed spinach. Simple!

A couple of things to add:

For more bulk, add diced pumpkin or sweet potato that has been roasted at the same time in the same way as the onion and tomato.

For something a bit naughty and tasty, add some Persian Fetta to the spinach at the last moment.

Yum!