I love summer and living by the beach means I'm spending more and more time out in nature, walking, kicking a ball around with my kids and catching up with friends. What I don't want to be doing is spending hours preparing meals to keep us all fed. These are a few of my summer go-to recipes that are simple, quick to make and 100% tasty. I love food, experimenting with different flavours and working with what's in the fridge. If you don't have the ingredients below, be brave, be bold and swap things out. I'd love to hear how you put your spin on my summer faves.
Avocado Pomegranate Salad
There is something about the colour combo of the ingredients in this delicious summer salad that make it an absolutely gorgeous addition to the BBQ dining table. Simple to prepare, zesty and full of flavour, it's a definite crowd pleaser without all the fuss.
Ingredients
1 bag Mixed Salad Greens
1 cup Pomegranate Seeds
1-2 Avocados (depending on their size)
2 Oranges, peeled and sliced
1/3 cup Feta, crumbled
For the dressing
¾ cup Extra Virgin Olive Oil
¼ cup White Wine Vinegar
3 Tbsp Fresh Orange Juice
2 Tbsp Lemon Juice
¼ tsp Lemon or Lime Zest
1 Tbsp Honey
Salt & Pepper to taste
Method
Combine salad ingredients, whisk dressing ingredients and drizzle.
Note: Pomegranates are readily available between February and April in New Zealand.
Flourless Energy Bread
This beautiful filling bread makes a perfect centrepiece for a lovely long grazing lunch. I love to spread it with goat’s feta and top it with fresh avocado, tomato, basil leaves, salt and freshly ground black pepper. Or, try it for breakfast topped with fresh ricotta and a drizzle of honey. The possibilities are endless!
Ingredients
145g Oats
75g Sunflower Seeds
60g Pumpkin Seeds
90g Flaxseed (whole)
35g Hazelnuts, chopped
30g Almonds, chopped
2 tsp Chia Seeds
3 tsp Coconut Oil
1 tsp Salt
1 Tbsp Honey
350ml Water
Method
Mix all ingredients in a bowl. Cover with a tea towel and let sit overnight in a cool place. Next morning, preheat the oven to 200C. Pour the dough (it should be relatively stiff by now) into a greased loaf tin and press smooth. Bake the bread for 20 minutes at 200C, then reduce to 175C and cook for a further 35-40 minutes. Let the bread cool so that it is stable before removing from the tin.
Raw Asparagus Slaw
This crunchy, fresh and oh-so-tasty salad is an easy twist on your average slaw. Not only does it provide you with a good dose of leafy greens, the texture and flavour combo are amazing.
Ingredients
1 Bunch Asparagus, finely sliced on an angle
½ Bunch of Spinach Leaves or Kale, finely shredded
¼ Red Cabbage, finely shredded
2 Large Carrots, grated
¼ cup Coriander Leaves, chopped
Juice of 1 Lemon
3-4 Tbsp Extra Virgin Olive Oil
½ cup Macadamia Nuts, roasted
Method
Place all the ingredients in a large bowl. Season with salt and pepper and toss well to combine.
Note: You can make this your own by substituting whatever ingredients you may already have. This salad is also great with a balsamic, orange juice and olive oil dressing.
Salmon Bowl with Sushi Vibes
This quick and easy dish takes next to no time to prepare is simply delicious. A perfect meal to throw together when a friend pops over unexpectedly or you’ve returned from the beach and want a light and healthy dinner with minimal fuss.
Ingredients
Raw Salmon slices
Cooked Brown Rice
Baby Spinach Leaves
Edamame Beans
Cucumber, sliced
Avocado, sliced
Carrot, grated
Seaweed Sheets, finely chopped
Simple Dressing (for 1 bowl)
1 Tbsp Soy Sauce
2 tsp Sesame Oil
1 Tbsp White Vinegar
1 Tbsp Olive Oil
1 tsp Sugar
Method
Add ingredients into a bowl, whisk the dressing ingredients then drizzle. Easy!