Step 1

• Tip half the raspberries and all of the orange juice in a pan. Simmer until the raspberries soften, about 5 mins.

Step 2

• Meanwhile stir the oats, milk and 450ml water in a pan over a low heat until creamy. Top with the raspberry compote, remaining raspberries, orange slices, banana, almond butter, goji berries and chia seeds.

• 1. First, make the balsamic fig dressing. Add the fig preserve, balsamic vinegar, olive oil, water and lemon juice to a small jar, and shake well to combine. Alternatively, add the ingredients to a small bowl, and mix well with a fork
• 2. Cook the halloumi in a frying pan or griddle pan for a few minutes each side, until golden brown – there are more detailed instructions here if you need them.
• 3. Add a good handful of mixed salad leaves to two large bowls, and top with the grilled halloumi, fresh figs, and chopped pistachios. Drizzle over the balsamic fig dressing, and serve immediately.

Stept 1

• Prepare quinoa according to package directions, substituting 1/2 cup orange juice for 1/2 cup water. Remove from heat and stir in scallions. Cover to keep warm

Step 2

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil.

Step 3

• Toss broccolini with oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast for 8 minutes.

Step 4

• Meanwhile, combine 2 teaspoons sesame oil, garlic powder and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Brush the mixture on salmon.

Step 5

• Push the broccolini to one side of the pan and place the salmon on the other side. Bake until the salmon is just cooked through, 5 to 8 minutes. Sprinkle the salmon with sesame seeds.

Step 6

• Whisk the remaining 1/3 cup orange juice, 1 teaspoon sesame oil, ginger, tamari and cornsflour in a small microwave-safe bowl. Microwave on High for 1 minute. Divide the quinoa, broccolini and salmon among 4 plates. Drizzle with 2 tablespoons sauce each.