Healthy Food Hall

Ingredients
75 g couscous
1 small courgette
1 handful of asparagus
1 fresh red chilli
2 ripe tomatoes
a few sprigs of fresh coriander
1 x 120 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources
extra virgin olive oil
½ a lemon
1 tablespoon fat-free natural yoghurt

Method
Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.

Ingredients
1 higher-welfare duck
2 cm piece of ginger
1 teaspoon five-spice powder
a few good pinches of ground cinnamon
4 clementines
½ a bunch of fresh mint
1 pomegranate
LEMON & CHILLI DRESSING
1-2 fresh red chillies
3 tablespoons extra virgin olive oil

Method
Preheat the oven to 190ºC/gas 5. Season the duck well with sea salt and black pepper, both inside and all over.
Peel, finely slice and rub the ginger over the duck, then rub in the spices.
Place the duck in a roasting tray and cook in the oven for about 2 hours, or until cooked through, basting halfway.
Allow to cool a little, then shred all the meat into a large bowl and set aside.
Peel the clementines, removing as much pith as possible, then finely slice and add to a separate bowl along with the mint leaves. Tap the seeds out from the pomegranate and add those too.
To prepare your dressing, deseed and finely chop the chillies, then place in a clean jam jar with the oil and lemon juice. Shake to combine.
Immediately before serving, mix some warm duck with the fruit mixture and drizzle with a little dressing, then load up the forks – simply spike a fork into pieces of clementine, duck and mint, catching some pomegranate seeds along the way.