Need a quick mid-week meal? Never fear, fitness guru Michelle Bridges has you covered. This gluten- and dairy-free meal will only take you 15 minutes to prepare and only 5 minutes to cook. “This has got to be one of the easiest meals around, ” says Michelle Bridges. “Plus, it has peas, fresh seafood and three kinds of sprouts – your body will thank you!”

(Serves 4)

You’ll need:

Finely grated zest and juice of 1 large lemon
1 teaspoon freshly ground white pepper
500 g cleaned baby squid, scored
200 g mixed crunchy sprouts
1⁄2 cup alfalfa sprouts
200 g Brussels sprouts, finely sliced into rounds
1⁄2 cup frozen baby peas, at room temperature
1 tablespoon avocado oil

1. Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.

2. Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.

3. Heat a large chargrill pan over high heat. Add the squid and cook for 2 minutes, turning occasionally, until just tender and light golden.

4. Divide the sprout salad among four plates, top with the squid and serve warm.

Book Food-for-Life_Michelle-Bridges


Want to see more recipes? Check out FOOD FOR LIFE by Michelle Bridges, published by Macmillan Australia, RRP $39.99. Available from Dymocks.



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