A fibre-rich diet can help improve immunity, fight inflammation, combat obesity, prevent diabetes, lower heart disease, guard against colorectal cancer and boost digestive health so it’s important to make sure you eat enough fibre every day – between 25-30 grams.

This delicious recipe from Sanitarium Health & Wellbeing will help get you on the right high-fibre track but for more information on the great disease-fighting properties of fibre, be sure to check out the new Focus on Fibre report here.

Ingredients
Salad
2 red capsicums 1 cup cooked quinoa
3 cups baby rocket leaves, washed
¼ cup dried figs, finely sliced
½ cup slivered almonds, toasted
zest of 1 orange
flesh of 2 oranges, chopped

Dressing
½ teaspoon grated fresh ginger
½ cup fresh lemon juice
1 tablespoon honey
2 teaspoons lemon zest
½ teaspoon salt (optional)

Method
1. Preheat oven to 250°C. Cut red bell peppers in half length ways and remove seeds. Place face down on oven tray and roast for 35–40 minutes, or until blackened and sunken. Remove from oven and place into a bowl, cover with plastic wrap and leave to cool.
2. Once cool, peel skin from peppers and slice into thin strips.
3. Combine roasted capsicum with cooked quinoa, rocket leaves, figs, almonds, orange zest and oranges. Mix gently to combine.

Dressing
1. Place ginger, lemon juice, honey, lemon zest and salt (optional) into a small sealed container, and shake well to combine.
2. Drizzle dressing over salad and toss gently to serve.

Enjoy!