Day 2: Dinner

SALMON AND CAULIFLOWER FISHCAKES

• olive oil spray, for cooking
• 1⁄4 small head cauliflower, trimmed and cut into small florets
• 1⁄2 potato, halved, steamed and chilled overnight
• 140g tinned salmon, drained, skin and bones removed, flaked
• 2 tbsp plain flour, plus extra for dusting
• finely grated zest of 1⁄4 lemon
• 1⁄2 tbsp finely chopped chives
• 1⁄2 tbsp finely chopped flat-leaf parsley leaves

PEA, SPINACH AND ASPARAGUS SALAD

• 1⁄4 tbsp extra-virgin olive oil
• 1 egg
• 6 tbsp frozen peas
• 1⁄4 bunch asparagus, bases trimmed
• 1⁄2 cup baby spinach leaves, stems trimmed
• 1⁄4 tbsp lemon juice
• 1⁄4 tsp wholegrain mustard

MINTED YOGHURT

• 25ml reduced-fat natural Greek-style yoghurt
• 1⁄2 tbsp finely chopped mint leaves
• 1⁄2 tsp lemon juice, to taste

• Steam the cauliflower for six minutes or until tender. Transfer to a food processor or blender and blend to form a chunky puree.
• Place in a bowl, add the potato and mash to combine. Stir in the salmon, flour, lemon zest, chives and parsley and mix to combine.
• Divide into two even portions, then shape into patties. Place on a baking tray lined with baking paper, cover with plastic film and refrigerate for 30 minutes to firm.
• Meanwhile, to make the salad, boil the eggs in a saucepan of simmering water for seven minutes for medium–soft. Drain, then peel and cut in half.  
• Cook the peas in a saucepan of simmering water for three minutes or until tender, then drain and set aside.
• Blanch the asparagus in a saucepan of simmering water for two minutes or until tender but still crisp, then drain and set aside.
• Place the spinach leaves in a bowl, then add the cooled peas and asparagus.
• Mix the lemon juice, mustard and olive oil in a small bowl until well combined and emulsified, then set aside.
• To make the minted yoghurt, mix the yoghurt and mint in a small bowl, then stir in the lemon juice to taste. Cover with plastic film and refrigerate until required.
• Heat a non-stick heavy-based frying pan over medium heat and spray with olive oil. Dust the salmon cakes lightly in flour, shaking to remove the excess. Pan-fry for four to five minutes on each side until golden brown and warmed through; reduce the heat to low–medium if necessary.
• Add the dressing to the salad and toss gently to coat. Add the salad to a plate and top with the egg and two salmon cakes, then serve with the minted yoghurt alongside.  

Healthy Snacks

• 1 slice of Helga's Digestive Wellbeing range of bread + 40g avocado + tomato
• 1 tub of natural yoghurt + 50g fresh/frozen berries + 50g passionfruit pulp
• 150g vegetables cut into sticks + 2tbsp nut butter or 40g hummus dip

*Allow for up to 3 serves from your healthy snack list each day.