My plan for tonight was to cook another recipe from Donna Hay's 'Flavours' book; leek risotto with lemon fish. But with rice on the menu on Sunday and potatoes on Monday, I was craving a carb light supper so I improvised.

This spiced rubbed cod recipe from The Spruce Eats website gave me a well balanced spice mix for my cod fillets, and I decided to bake them loosely wrapped in foil for 20 minutes on 150 degrees (fan oven), instead of broiling.

The baked fish was accompanied by pan fried halloumi and a simple beetroot salad with a yoghurt and sumac dressing - recipes below.

Beetroot salad

Serves 2 generously with enough left over for one lunch tomorrow

Ingredients

1/2 red onion, finely sliced
60g rocket
100g cooked beetroot, chopped
80g pomegrante seeds

For the dressing
150g natural bio yoghurt
1 tsp sumac
Juice of half a lemon
Heaped tbsp finely chopped fresh mint

Method

Simply mix the salad ingredients in a bowl. In a small separate bowl mix the dressing ingredients together and then spoon onto the salad.