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by Gary LeeÌýat The Ivy

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Ingredients - Serves 4

• 120g mixed heritage beetroots, yellow, ruby red and candy
• 1 head of red chicory leaves
• 3 red amaranth leaves
• 3 mint leaves
• 1 tsp pomegranate seeds
• 40g goat's cheese, hand torn into pieces
• 30ml rapeseed oil
• 15ml Chardonnay vinegar
• 1tsp honey
• Pinch of salt flakes and freshly ground black pepper

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Method

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In a saucepan of boiling water, cook the yellow and red beetroots in their skins and peel while hot – this should take about 30 to 40 minutes, depending on size. Then leave to coolÌýand once cool, roughly chop.

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The Dressing

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Using a pestleÌýand mortar, gently squeeze the juice from the pomegranate seeds and pour the juice into a bowl.Ìý

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Add a splash of Chardonnay vinegar and a teaspoon of honey to the pomegranate juice and begin to whisk gently, slowly adding the rapeseed oil.

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The Salad

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Arrange the chicory leaves on a large white plate and intersperse with pieces of goat’s cheese and beetroot.Ìý

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Scatter with the amaranth and mint leaves and dress each layer as you go.ÌýSeason with saltÌýand pepper.

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by Gary LeeÌýon behalf of Bam-BouÌý

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Ingreditents - Serves 2

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• 2 x 150g organic salmon fillet, skin on

• 50g green curly kale

• 50g fresh spinach

• 50g tender stem broccoli (use the leaves as well)

• Teriyaki sauce (see below)

• Salt flakes & freshly ground black pepper

• Coconut oil for cooking

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Teriyaki sauce

• 240ml vegetable stock (a vegetable stock is always better)

• 120ml Japanese soya sauce

• 2 tbsp Manuka honey

• 1 tbsp corn flour

• 1 tbsp water

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Method

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Bring the stock, soya sauce and honey to the boil in a small saucepan. Lower the heat and simmer for 2 minutes.

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Mix the corn flour and water together in a cup, and whisk into the teriyaki base. Bring back to a boil and simmer for 2 more minutes. Remove from the heat.

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Score the salmon skin and put into a shallow dish. Pour the teriyaki sauce over the salmon and marinate for at least a couple of hours.

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Heat the grill (or non stick frying pan). Scrape the excess sauce off the salmon and keep to one side. Brush the grill with coconut oil.

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Grill the salmon for 3 minutes. Turn and baste with the sauce. Continue to turn and baste until cooked (approximately 8-10 minutes in total).

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Steam all the greens separately and drain. Heat some of coconut oil in a large frying pan and sautée the greens together till hot (approximately 3 minutes).

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Arrange greens onto 2 plates and place salmon on top and drizzle with the rest of the marinade.