In Heart Week, here’s a tasty main course and a dessert to lift your spirits and keep your ticker in shape

SALMON WITH MIXED VEG AND BROWN RICE

Serves 1

Ingredients

2 teaspoons curry paste

1 tablespoon yoghurt

zest and juice of 1 lemon

1 salmon fillet

1/2 teaspoon cumin

1/2 tablespoon of fresh ginger

1 clove of garlic

1 cup of broccoli

1/4 red onion sliced

1/2 cup of cherry tomatoes

1/4 cup of coriander

Method

Preheat the oven to 200 degrees. Mix the curry, yoghurt, lemon juice and zest and marinate the salmon.

Next mix the cumin, ginger, garlic, broccoli, and red onion together and the roast for around 10 minutes on a baking tray lined with baking paper. Then add the salmon and tomatoes plus any remaining marinade to taste. Cook for another 10 - 15 minutes.

Serve with fresh coriander and 1/2 cup of cooked brown rice or cauliflower rice (optional).

SARAH’S HEALTHY CHOCOLATE AVOCADO MOUSSE

Ingredients

2 ripe avocados

1/2 cup cacao

1/2 cup melted dark chocolate chips

3/4 tablespoons of almond milk (you can use milk of your choice)

1 teaspoon of vanilla extract

Pinch of salt

1/3 cup of maple syrup

5 medjool dates (pitted)

Instructions

Combine all the ingredients in a blender or food processor until completely smooth and serve or refrigerate for later.

Little tip: If the dates aren’t really soft, soak them in boiling water for 5-10 minutes.

Note: With the addition of milk, this depends on the size of the avocado and the seed inside. So just add the milk by tablespoons until you get the consistency of a mousse.

Sarah Di Lorenzo is Seven Sunrise’s resident nutritionist and Heart Week runs from May 6 to 12