• 4 salmon fillets, 180g each
• 4 tsp tandoori curry paste or 2 tsp mild Indian curry paste
• 4 medium zucchini
• 1 tsp olive oil
• pinches of salt, pepper and cumin
• 1/2 cup plain yogourt or sour cream
• 1 green onion, sliced
• 2 Tbsp chopped fresh coriander

OIL grill and heat barbecue to medium-high. Smear tops of fish with tandoori paste. Cut zucchini in half lengthwise. Using a spoon, scrape out and discard seeds. Brush all over with oil and sprinkle with seasonings. In a bowl, stir yogourt with onion.

PLACE fish, skin-side down, on a grill. Then add zucchini, cut-side down. Close lid. Barbecue until a knife tip instered into centre of fillets comes out warm, 10 to 14 min. Don’t turn fish.

TURN zucchini after 5 min, and as soon as each piece is fork-tender, remove to a large platter.

REMOVE salmon by inserting a wide metal spatula between skin and flesh, leaving skin on grill. Place on platter with zucchini. Fill zucchini with yogourt mixture and sprinkle with coriander.

SERVES 4 / 305calories, 29g protein, 10g carbs, 17g fat, 3g fibre

• 1 cup diced peaches or mango
• 1/4 diced red onion
• 2 Tbsp lime juice
• 1/4 cup chopped cilantro
• 1 Tbsp diced jalapeno
• 1/8 tsp salt

STIR peaches with red onion in a medium bowl. Stir in lime juice, cilantro, jalapeno and salt.

• 500 g fresh salmon fillets
• 1 egg, beaten
• 1 green onion, finely chopped
• 3 Tbsp flax meal
• 2 Tbsp finely chopped fresh dill
• 1 Tbsp lemon juice
• 1/2 tsp salt
• 1/2 avocado, diced

REMOVE and discard skin from salmon. Chop salmon into 1/2-in pieces, then transfer to a large bowl. Stir in egg, onion, flax meal, dill, lemon juice and salt. Gently stir in avocado.

HEAT a large non-stick frying pan over medium. Spray pan with cooking spray. Scoop a heaping 1/2-cup portion into pan. Press into a 1-in-thick round patty. Repeat, cooking 2 patties at a time. Cook until bottoms are golden-brown and crisp, 3 to 4 min. Flip and continue cooking until salmon is cooked through, about 3 more min. Top with peach salsa.

SERVES 4 / 270 calories, 22g protein, 4g carbs, 22g fat, 18g fibre, Excellent source of vitamins B6 and B12

• 1 large sweet potato, peeled and chopped into 1/2-in cubes (about 3 cups)
• 1/3 cup sour cream
• 1.5 tsp olive oil
• 1.5 tsp honey
• 1/2 tsp cayenne pepper
• 1/8 tsp salt

PLACE potatoes in a medium saucepan. Cover potatoes with water. Bring to a boil, then reduce heat to medium. Cook, partially covered, until very tender, 15 to 18 min. Drain well and transfer to food processor. Add sour cream, olive oil, honey, cayenne and salt. Whirl until mixture is smooth.

• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 cup chopped kale greens, packed
• 1 egg
• 1 Tbsp olive oil
• 1 Tbsp flax meal
• 1 Tbsp ground coriander
• 1 tsp ground ginger
• 1/2 tsp salt
• 454-g pkg ground chicken or turkey
• 1 cup cooked sweet potato, cubed
• 1/4 cup chopped toasted walnuts

PREHEAT grill to medium

HEAT a large non-stick frying pan over medium. Lightly spray with cooking oil. Add onion and garlic. Cook for 3 min. Add kale and continue to cook until kale wilts, 1 to 2 more min. Cool slightly.

WHISK egg with oil, flax meal, coriander, ginger and salt in a large bowl. Season with pepper. Crumble in chicken and add sweet potatio, onion mixture and walnuts. Shape into 4.5-in-thick patties.

SPRAY grill with cooking spray. Barbecue burgers, with lid closed, until cooked through, 4 to 6 min per side. Serve with spicy sweet-potato cream.

SERVES 4 / 384 calories, 25g protein, 22g carbs, 22g fat, 5g fibre, Excellent source of vitamins A and C