Base
1 (30g) scoop pea protein powder
1 egg
2 egg whites
1 ts baking powder

Thoroughly combine all the base ingredients in a mixing bowl. It should be the consistency of thick pancake batter.
Generously spray a 9″ non-stick frying pan and heat it to a medium heat. Spread the batter evenly across the pan and wait until bubbles form. Flip and cook for about 1 minute more. Remove from heat and allow to cool on a wire rack if not using straight away.

Preheat oven to 180ºC/350ºF

Toppings
2 tablespoons pasata
1 clove garlic
1 teaspoon dried oregano
1/4 cup low fat mozzerella
1 1/2 slices of proscuitto (parma ham), sliced into thin strips
about 8 marinated artichoke quarters
1/2 sliced onion
1/2 cup small broccoli florets
a handful of rocket
1 ts olive oil
a few shavings of aged Parmesan cheese

Place the base on a oven proof tray and spread the pasata evenly on top. Top with garlic, oregano and mozzarella. Layer on the proscuito, artichoke hearts, brocoli and onion.

Bake for 10 minutes. Remove from oven and add the rocket. Drizzle on the olive oil and sprinkle on the shavings of Parmesan.

I ate half because I wanted the other half for lunch tomorrow. The whole recipe is probably 1 1/2 small serves.

This recipe relies on simple fresh flavours, so no scrimping and using the ‘masterfoods’.

5 almonds
2 teaspoon coriander seeds
1 teaspoon lemon juice
a pinch coarse sea salt
1/2 teaspoon sesame seeds
200g Salmon steak
1 cup snow peas
1 bag (200g) baby spinach

Preheat an oven to 200ºC

In a pestal and mortar crush the coriander seeds and almonds with the salt. Mix in the sesame seeds and lemon juice and rub the mix on on side of the salmon.

Place on baking paper on a baking tray and cook for 6 minutes. Pre-heat your overhead grill (broiler). Place the salmon under the grill for another 6 minutes.

Meanwhile lightly spray a wok with oil. Saute the snow peas for 2 minutes. Add in the spinach and 2 teapsoons of water and saute until the spinach begins to wilt.

Serve the salmon on the greens.

Serves 2