Healthy lunches & dinners

Here, we've compiled dishes that can be eaten for both lunch and dinner, so you can chill a portion for the next afternoon to save you from cooking again

Lunch Sunday

Miso roast salmon, lentil & pomegranate salad

Enjoy a filling lunch that’s high in fibre and iron, and delivers two of your five-a-day.

SERVES 2 PREP 10 mins COOK 20 mins EASY

80g dried puy lentils

1 tsp miso paste

2 tsp finely grated ginger

1 garlic clove, finely grated

1 lime, zested and juiced

1 tsp olive oil

½ tsp black or white sesame seeds

2 x 150g skinless wild salmon fillets

1 tsp apple cider vinegar

2 carrots, cut into fine strips with a julienne peeler or knife

60g pomegranate seeds

3 spring onions, finely sliced handful of fresh coriander (about

30g), chopped

1 Heat the oven to 200C/180C fan/ gas 6. Cook the lentils in a pan of boiling water for 20 mins until tender. Meanwhile, mix the miso paste with 1 tsp of the ginger, garlic, half the lime juice, the oil and sesame seeds. Put the salmon fillets on a foil-lined baking tray and spread 1 tbsp of the miso mixture over them. Roast for 10-12 mins until cooked through.