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SMOKED SALMON RICE-PAPER ROLLS
Serves 4

INGREDIENTS
12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 tbsp sprouts
cup coriander, torn
1 avocado, thinly sliced
For the dipping sauce
cup soy sauce
2 tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
tsp chilli flakes
1 garlic clove, crushed

METHOD
1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.
4. For the dipping sauce, whisk all the ingredients together in a bowl.
Serve immediately.

YOGHURT AND CHIA SEED BREAKFAST PUDDINGS
Makes 4

INGREDIENTS
1 cup low-fat milk
1 cup plain yoghurt
1 tbsp honey
1 tsp vanilla essence
tsp cinnamon
cup chia seeds
To serve
1 cup granola
cup fresh mixed berries

METHOD
1. In a large bowl, mix together the milk, yoghurt, honey, vanilla and cinnamon, until well combined.
2. Whisk in the chia seeds.
3. Cover the bowl and chill in the refrigerator overnight.
4. In the morning, remove from the fridge and stir well.
5. In glasses, layer the mixture and granola, and top with mixed berries.

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