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I LIKE THIS RECIPE BECAUSE ... the smoothness of the potato salad wih its glorious Greek Yoghurt mayonaise combination blends well with the smokiness of the barbecue sauce. The use of the smoked salmon is really cost effective here compared to fillets and makes a great light salad.

For the Salmon
1 teaspoon olive oil.
Quarter teaspoon salt.
1 red onion peeled and sliced.
1 teaspoon chilli flakes.
1 teaspoon dried fennel seeds. .
1 teaspoon brown sugar.
Slurp Worcestershire Sauce.
1 tablespoon Tomato Ketchup.
1 tablespoon red wine vinegar.
1 tablespoon tomato puree.
1 tablespoon smoked paprika.
Smoked salmon.
Slice of lemon.
For the Potato Salad
6 oz new potatoes.
Quarter teaspoon salt.
4 tablespoons Greek Yoghurt.
4 tablespoons Mayonaise.
Quarter cucumber cubed.
For the Green Bean Salad
1 1/2 pounds green beans, cut into to 2 to 3 pieces.
Quarter teaspoon salt.
2 tablespoons parmesan cheese.
Black pepper seasoning.

1. Cook the potatoes in a pan of slightly salted water and let them simmer for 20 minutes on a low heat.
2. Do the same with the green beans: place in slightly salted water and boil, then simmer for 20 minutes.
3. Drizzle the olive oil in the saucepan, season with salt, pepper and garlic granules. Then add the red onion and fry for 3-5 minutes until soft.
4. Add the chilli flakes, dried fennel, brown sugar, Worcester Sauce, Tomato Ketchup, red wine vinegar, tomato puree and smoked paprika.
5 Let the Barbecue Sauce simmer on a low heat - stir from time to time. Drain the new potatoes; place in a bow; toss with the Greek Yoghurt and Mayonaise. Add the cucumber and the spring onions.
6. Drain the green beans, place into a bowl and toss with the parmesan cheese and season with black pepper.
7. Place the smoked salmon on a plate, pour over the Barbecue Sauce and serve with the potato salad and green bean salad. Serve with a slice of lemon for extra flavour.

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