Method:

• Sprinkle fish with chilli flakes and dried herbs
• Cook fish on either a frying pan with coconut oil OR on the BBQ
• Lay out a large lettuce leaf and place all ingredients onto the leaf
• Once fish is cooked (allow 1-2 mins per side depending on size) place on top of the ingredients and squeeze lemon/lime as desired

Note: All ingredients are optional!

Method:

• Cut chorizo sausage into thick slices and cook on a medium heat pan for 5 – 6 minutes or until golden then set aside.
• Cook chicken breast on pan adding a small amount of chilli, salt and pepper (optional).
• Add chick peas to the pan and a small amount of olive oil and cook stirring occasionally.
• Prepare the red onion, tomatoes and oranges in a large salad bowl while the chicken and chick peas are cooking.
• Place mixed salad leaves, chorizo, tomatoes, onion, orange slices and chick peas into a large salad bowl.
• Add the cooked chicken on top of the salad and add 1 table spoon of balsamic vinegar and squeezed lemon over the top.
• Serve and enjoy!

Method:

• Lightly spray pan with coconut oil.
• Heat the pan to a medium heat and cook pine nuts stirring and shaking evenly for 5 minutes or until golden brown. Transfer to a bowl and set aside.
• Cut the chorizo sausage into thick slices and cook on the pan for 2 – 3 minutes or until golden then drain and also set aside.
• Heat pan now to a high heat and add onion and beef stir fry strips. Cook for 5 – 6 minutes or until cooked.
• Add the beef, onions and chorizo to the pine nut mix and season with salt and pepper.
• Add the baby rocket and diced tomato to a large salad bowl.
• Now combine all the ingredients into the one bowl and add 1 tablespoon of balsamic vinegar and toss until evenly combined.
• Serve and enjoy!