Eat The Rainbow

Sweet and savoury superfood delights that will charm and satisfy

- KATHRYN HAWKINS

Red Fruit Breakfast Bowl

406 Calories per serving

1 Mash 50g strawberries and 25g raspberries and place in a bowl with the oats and oat milk. Mix well, cover and chill overnight.

2 The next morning, stir in the yoghurt. Arrange the remaining fruit on top, sprinkle with seeds and serve with honey to taste.

Beetroot Barley Risotto

465 Calories per serving

1 Heat the oil in a large saucepan and -gently fry the onion and garlic for 5min.

2 Add the paprika and barley and cook, stirring, for 1min. Pour in 250ml stock and stir until absorbed, then stir in the remaining stock, tomato purée and seasoning. Bring to the boil, cover and simmer gently for 40min until the barley is tender, stirring occasionally.

3 Drain the beetroot, reserving the juice, and grate. Stir both into the barley and heat through, stirring, for 2-3min until hot. Serve immediately, sprinkled with goat's cheese and chopped parsley if desired.

Sesame Salmon With Orange

381 Calories per serving

1 Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6. Mix the orange rind and juice together. Put the salmon in a dish and spoon over all but 2tbsp of the orange mix. Leave aside.

2 Put the carrots and pepper in a bowl. Add the remaining orange mix along with the sunflower oil and 1tsp honey Mix well and spread across a lined baking tray, season and bake for 20min.

3 Blend the remaining ingredients and honey together to make a glaze.