Baked Cape Salmon:

30ml strawberry dressing
Slices of fresh cape salmon
Olive oil
Slices of lemon
Pinch of thyme
2 tomatoes sliced
Salt and pepper

Preheat oven to 200 degrees C. Drizzle oil over fish, cover with fresh lemon slices and pinch of thyme. Bake for 8-10 minutes. Meanwhile fry tomato and another pinch of thyme in a saucepan. Season to taste. When fish is cooked, place on serving platter and spoon over tomato sauce. Serve with rice and green salad.

Grilled Goats Cheese Salad:

30ml strawberry dressing
30ml olive oil
5ml of fresh thyme chopped
125g goats cheese
1 baguette, sliced diagonally
30ml of flaked almonds
2 cloves garlic crushed in salt
2 sun dried tomatoes, sliced

In a small bowl mix olive oil, thyme and cheese. Marinate for 10 minutes. Toast baguette on one side and spread untoasted side with cheese mix. Grill on medium heat until melted and bubbling. In dry pan, toast almonds until golden. Make a dressing with strawberry dressing and garlic. Serve on a bed of lettuce and top with almonds.

Cous-Cous Salad:

1 cup of cooked cous-cous (prepare as per instructions on packet)
1 english cucumber
1 punnet of patty pans
Red and green pepper
Bunch of spring onions
Punnet of cherry tomatoes
Olive oil
Strawberry dressing

Chop all the above vegetables and add to the cooked and cooled cous-cous. Mix 125ml olive oil and 125ml of strawberry dressing and pour over salad. Add fresh coriander/basil/parsley and service at room temp.