15 MINUTES

GAZPACHO SPAGHETTI

200g spaghetti

400g seeded and chopped tomatoes

1 green capsicum, seeded and chopped

2 cloves garlic

1 small red onion, roughly chopped

1 Tbsp red wine vinegar dash Tabasco

1 cup basil leaves, torn

Cook the pasta. Place the tomatoes, pepper, garlic and onion in a blender, whizz until smooth. Stir in vinegar and Tabasco. Toss with the cooked pasta and add the basil. Serves 4

LAID BACK LUNCHES

Laid back lunches are great for catching up with friends and family. They don’t need to be exotic — just good food served simply.Try a crisp and colourful salad topped with an award-winning, Kiwi-produced burrata — mozzarella-like on the outside but gloriously gooey on the inside. The round ball of cheese — about the size of a small apple — opens up like a soft boiled egg. A splash of extra virgin olive oil and balsamic vinegar and sprinkles of freshly ground black pepper and flaky salt are the only accompaniments needed.

Another Kiwi cheese winner is the new spreadable Stracchino, an Italian-style cheese made in Nelson. Its creamy texture has a slightly sour flavour that makes it less rich than many soft cheeses. Great grilled on toasted French bread served with cherry tomatoes and blanched asparagus.

Waikato-made paneer — a vegetarian Indian-style cheese - has a texture is similar to that of feta cheese but it’s less salty. Cubes of paneer can replace meat in curries. Or brush it with tandoori paste and yoghurt and grill on skewers.

ITALIAN RICE SALAD

250g packet 2-minute long-grain rice

400g can Italian-style butter beans, drained and rinsed

1 cup whole kernel corn 8 Kalamata olives, pitted and sliced

1/2 each: red, green, yellow capsicums

3/4 cup light balsamic vinaigrette or similar

2 spring onions, chopped 1 avocado, peeled, stoned and sliced

Cook the rice according to the packet instructions. Refresh under cold water. Drain well. Combine with the beans, corn and olives in a large salad bowl. Seed and dice the capsicums. Add to the bowl. Stir in the dressing. Top with the spring onions and avocado. — Serves 4