7 NIGHTS . . .

TUESDAY

Salad of green beans, sliced celery, zucchini and quick pickled red onion With a hearty mix of vegetables and nuts, this salad is a meal in itself, but for those looking to add a little extra protein, skinless grilled chicken breast with a little squeeze of lemon would be perfect.

WEDNESDAY

Chilled rice noodle salad with melon, prawns and cucumber This cold noodle salad is jampacked full of summer flavour, the sweetness of the melon balanced perfectly with a dressing of lime juice, fish sauce, soy, ginger and chilli.

THURSDAY

Ricotta corn fritters This recipe suggests using canned corn but in-season sweetcorn gives you a much sweeter, crunchier fritter. A fruity salsa cuts through the creamy ricotta in these fritters beautifully. Tip: leftover cold fritters are great for school lunch boxes.

FRIDAY

Stir-fried capsicums with chicken Stir-frying the vegetables with a splash of water, instead of oil, lightly steams them, allowing them to retain their crunch and flavour.

SATURDAY

Chargrilled chicken tenderloins with avocado coriander dipping sauce Lean chicken tenderloins are great grilled on the barbecue, just be sure to cook quickly on a high heat, being careful not to dry them out. The avocado dipping sauce complements these skewers so well.

SUNDAY

Grilled duck breast on lentil, olive and walnut salad Duck breast should be cooked medium-rare, still pink in the middle. Avoid using oil, the duck fat with render as you cook. The green lentils in the salad are also called French or puy lentils.