Serves  2

1 bunch asparagus, ends snapped off

1 garlic clove, crushed

2 eggs

100g haloumi, sliced into 1cm pieces

150g quinoa, cooked as per instructions on packet

handful of rocket

olive oil, to drizzle

salt (iodised or Himalayan) and freshly cracked pepper

sprinkle of paprika or cayenne

In a saucepan, bring enough water to a simmer to submerge the asparagus. Add the asparagus and garlic and cook for 2 minutes or until asparagus is bright green but still retains some crunch. Remove from the pan with tongs and cool under cold water to stop the cooking. Set aside. To soft poach eggs, fill a medium-size saucepan with water and bring to the boil. Crack the eggs over a skimmer (poaching tool) to drain off the outer egg white. Carefully place the remainder of the egg into the water. Repeat with the other egg. Poach for 2 minutes or until the white is set. Fry off haloumi in a non-stick frying pan over a medium heat until browned on both sides. Fluff quinoa with a fork and divide between two bowls. Top with rocket, haloumi, asparagus and a poached egg.

Drizzle with a little olive oil and sprinkle with salt, freshly cracked black pepper and paprika (or cayenne) to taste.

Chilli coriander squid

Serves 4

2 red onions, peeled, halved and cut into wedges

4 tsp flaxseed oil, plus extra

1 tsp balsamic vinegar

2 chillies, finely chopped

1 bunch of coriander, finely chopped

600g pre-cut squid rings or  about 4 baby squid, scored and thinly sliced

1 punnet cherry tomatoes, halved

handful of kalamata olives

100g rocket

50g or large handful parsley,  roughly chopped

juice of  ½ a lemon

Preheat oven to 180C. Line a baking tray with baking paper. Place onion on a baking tray. Drizzle with half the flaxseed oil and balsamic vinegar and bake for 15 minutes. Set aside to cool.

Place chilli and coriander in a bowl with the squid. Toss together. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and onion.  Heat oil in pan and quickly toss squid for 2 minutes or until tender. Add to bowl with salad and toss. Drizzle with remaining flaxseed oil and lemon juice to serve.

Clean spaghetti bolognese

Serves 4

1 tsp of extra virgin olive oil

1 brown onion, finely diced

2 celery sticks, finely diced

2 cloves of garlic, finely chopped

500g beef mince

700g bottle tomato passata

1/2 bunch broccolini, trimmed and each floret cut into 1cm pieces

1/2 bunch asparagus, ends snapped off, each spear cut into 1cm pieces

1 tbsp balsamic vinegar

salt (iodised or Himalayan) and freshly  cracked pepper

2 zucchinis, cut finely or made into spaghetti

few sprigs of basil, leaves torn

Place oil in a saucepan and add onion, celery and garlic. Cook until onion is golden. Add mince and stir until brown. Stir in passata and simmer for 3 minutes, then add broccolini and asparagus.  Add vinegar and season. Leave to simmer on a low/medium heat for  15 minutes.  Just before you are ready to serve up, cook the zucchini spaghetti in the microwave for 30 seconds or until tender.

Divide among four plates and top with bolognese sauce and some basil leaves.

Recipes from Healthy Body by Sally Matterson (Rockpool Publishing $24.99), now available at all good book stores and online at rockpoolpublishing.com.au