Directions
- 1Mix the muesli ingredients in a large bowl and divide into 3 containers.
- 2Get the rice on to boil.
- 3While it cooks, season and pan-fry the chicken for 4 mins per side, or until cooked. Slice and set aside.
- 4Boil the couscous for 6 mins. Drain, then run under cold water to cool. Transfer to a mixing bowl and stir through the dill, mint, lemon juice, salt and pepper.
- 5In another bowl, combine the tomatoes, cucumber and red onion with sumac, oregano, salt and pepper.
- 6BOX: couscous, salad, and chicken, and crumble over feta to finish.
- 7For the salmon, whisk the soy sauce, sesame oil, honey and garlic ginger paste. Pour over the fillets. Air fry (or bake) the salmon for 10-12 mins, until cooked.
- 8Toss the cabbage and carrot with rice vinegar to make the slaw.
- 9BOX: rice, slaw, edamame and salmon.
Ingredients
- 150 g TTD Jumbo Oats
- 200 g High Protein Natural Yogurt
- 300 ml Sainsbury’s almond milk
- 2 apples, coarsely grated
- 1 tbsp chia seeds
- 35 g raisins
- 30 g walnuts, chopped
- 1 tsp cinnamon
- 2 chicken breasts, butterflied
- 0.5 tsp sumac
- 0.5 tsp thyme
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 250 g Sainsbury’s Giant Couscous
- 1 handful dill and mint, finely chopped
- 0.5 lemon juice
- 200 g plum tomatoes, halved
- 1 cucumber, quartered
- 1 red onion, finely diced
- 1 tsp oregano
- 15 g feta
- 3 Scottish Salmon Fillets
- 1 tbsp Dark Soy Sauce
- 1 tsp Toasted Sesame Oil
- 1 tsp honey
- 1 tsp garlic and ginger paste
- 1 red cabbage, shaved
- 1 carrot, julienned
- 0.5 tbsp rice vinegar
- 1 handful edamame beans
Equipment
large bowl3 containerspotfrying panmixing bowlair fryer
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