Get the Glow by Madeleine Shaw

lengthways into 1cm strips
    10 large green olives, halved
    4 tbsp pine nuts, toasted
     
    Rub the chicken in the garlic, cumin and coconut oil or butter. Heat a griddle pan over a medium heat for a few minutes, then put the chicken on it and griddle for 6 minutes on each side, turning every minute, until the chicken is cooked through.
    Zest the lemon and thoroughly mix the zest with the yoghurt and olive oil. Thinly slice the lemon and put it on the griddle alongside the chicken for a minute or so on each side.
    Put the cos lettuce strips and olive halves in two serving bowls, then thinly slice the griddled chicken and scatter over the bowls of salad with the yoghurt dressing, roasted lemon and pine nuts.



 
     
     
     
    millet and sage leaf salad
    Millet is so similar to quinoa, and makes a great alternative to it. It’s gluten free, and it’s cheaper if you’re on a budget. The sage leaves will raise your levels of beta-carotene as well as vitamin A, and the spring onions and pistachios give a wonderful texture.
    serves 2
    125g millet
    250ml boiling bone broth, chicken stock, vegetable stock or water
    pinch salt
    1 green apple
    juice of 1 lemon
    50g cherry tomatoes, halved
    2 spring onions, thinly sliced
    2 tbsp olive oil
    1 clove garlic, crushed
    1 tbsp coconut oil or butter
    6 sage leaves
    4 tbsp crushed pistachios
     
    Rinse the millet in a sieve. Put the millet in a large saucepan with the boiling broth, stock or water and salt. Simmer with the lid on for 12–15 minutes, or until all the liquid is absorbed.
    Thinly slice the green apple and put it in a bowl; pour the lemon juice over the apple slices to stop them from browning. Mix the tomatoes and spring onions in a bowl with the cooled millet, olive oil, garlic and apple. Heat the coconut oil or butter in a small frying pan, and fry the sage leaves for 1 minute on each side until crisp, then arrange them on top of the millet and sprinkle the pistachios over everything.



 
     
     
     
    smoked salmon and fattoush salad with avocado mash
    This salad has everything, and is so quick to make. Essential fats from the avocado, omega-3s from the salmon and a light crunch from the radish and cucumber make this a perfect salad for an on-the-go lifestyle.
    serves 2
    1 avocado, peeled and stoned
    juice of 1 lime
    pinch chilli flakes
    30g radishes, thinly sliced
    1 spring onion, thinly sliced
    1 cucumber, cut into tiny cubes
    2 tomatoes, quartered
    1 clove garlic, crushed
    zest and juice of 1 lemon
    3 tbsp olive oil
    2 tsp cider vinegar
    300g smoked salmon
    10g fresh mint leaves, to serve
    salt and pepper
     
    Put the avocado, lime juice and chilli flakes in a bowl, and mash with a fork until fairly smooth.
    Put the radishes, spring onion, cucumber and tomatoes into a bowl with the garlic, a pinch each of salt and pepper, the lemon zest and juice, the olive oil and the vinegar.
    Arrange the salad and the mash on a plate with the smoked salmon, and sprinkle with the mint leaves.



 
     
     
     
    warm kale, chickpea and orange salad
    This salad is a nutritional powerhouse, with kale – one of my favourite superfoods – working in tandem with lots of vegetable protein from the chickpeas. This evergreen dish is complemented beautifully by the zesty orange and the subtly spicy ginger.
    serves 2
    1 tbsp coconut oil
    1 white onion, finely chopped
    2 tsp ground cumin
    1 tbsp freshly grated ginger
    1 x 400g can chickpeas, drained
    3 kale leaves, cut lengthways into thin strips
    1 courgette, grated
    zest and juice of 1 orange
    salt and pepper
     
    Put the coconut oil in a large frying pan with the onion and cumin, and sauté over a medium heat for 5 minutes. Add the ginger and a good grind of salt and pepper, and stir for 1 minute. Add the chickpeas and cook for a further 5 minutes, stirring constantly.
    Add the kale and the courgette to the pan and cook for another 5 minutes, stirring every minute or so.
    Just before serving add the orange zest and juice, and some salt and