Ingredients

• 50 g rolled oats
• 150 ml unsweetened almond milk
• 100 g plain Greek yogurt
• 1 tbsp chia seeds
• ½ tsp ground turmeric
• ¼ tsp cinnamon · pinch of black pepper
• 1 tsp honey or maple syrup
• ½ ripe banana, sliced
• To serve: toasted coconut, a few walnuts

Method

1. In a jar or small bowl, stir together the oats, chia seeds, turmeric, cinnamon and a small pinch of black pepper.
2. Add the almond milk, yogurt and honey. Stir well until everything is evenly combined and golden in colour.
3. Cover and refrigerate overnight — or for at least four hours — until thick and creamy.
4. In the morning, loosen with a splash of milk if you like. Top with banana, toasted coconut and walnuts.

Ingredients

• 2 salmon fillets (about 130 g each)
• 120 g quinoa, rinsed
• 1 lemon — zest and juice
• 1 cucumber, diced · 10 kalamata olives
• 150 g cherry tomatoes, halved
• 150 g Greek yogurt · 1 small garlic clove
• Fresh dill and mint · olive oil
• Sea salt and black pepper

Method

1. Heat the oven to 200°C (390°F). Season the salmon with olive oil, lemon zest, salt and pepper.
2. Roast for 12–15 minutes, until the salmon flakes easily but is still blushing at the centre.
3. Meanwhile, cook the quinoa. Fluff with a fork and fold in the lemon juice and half the chopped herbs.
4. Stir the grated cucumber, garlic and dill into the yogurt with a pinch of salt to make a quick tzatziki-style sauce.
5. Build each bowl: quinoa first, then salmon, cucumber, tomatoes and olives. Finish with the yogurt sauce and a flourish of olive oil.