It’s the simple things
Here are a couple of simple recipes to pull out of the hat for your guests, and leave you more time to enjoy the sun. Happy holidays!
Grilled summer vegetable salad with strawberry balsamic dressing
The vegetables are caramelised on the barbecue and served with a sweet and tart strawberry dressing.
Preparation time: 15 minutes Cooking time: 15 minutes Serves 6 as a side
❚ 4-5 zucchini, cut into 1cm slices
❚ 2 red capsicums, stalk and seeds removed and cut into 1cm wedges
❚ 1 red onion, cut into 1cm wedges
❚ 1 tablespoon olive oil
❚ Salt and pepper
❚ 1 cup cherry tomatoes, halved
❚ Handful of fresh basil leaves
❚ 100g soft goat’s cheese or feta
Strawberry balsamic dressing:
❚ 1⁄2 cup strawberries, greens removed
❚ 1 teaspoon Dijon mustard
❚ 1 tablespoon balsamic vinegar
❚ Squeeze of lemon juice
❚ 1 teaspoon honey
❚ 4 tablespoon extra virgin olive oil
❚ Salt and cracked pepper
Combine the prepared zucchini, capsicum and red onion in a large bowl, drizzle with olive oil and season well. Toss to combine. Spread on a hot barbecue grill in a single layer (cook in batches if needed). Grill until golden on all sides.
Spread the vegetables on a serving platter. Leave to cool a little before scattering with the cherry tomatoes and basil, and dot with goat’s cheese.
Make the dressing. Use a blender to whizz the strawberries, mustard, vinegar, lemon juice and honey until smooth. Add the olive oil and blend to combine. Check flavour and season to taste. Pour into a jug to serve alongside the salad.
Barbecued salmon with cucumber & avocado salsa
Delicate salmon cooks beautifully on the barbecue and is accompanied by a vibrant cucumber and avocado salsa.
Preparation time: 20 minutes Cooking time: 20-25 minutes Serves 6
❚ 1.5kg whole side of salmon – skin on, pin bones removed
❚ Salt and cracked pepper
❚ Olive oil for drizzling
❚ 1 lemon, thinly sliced
Cucumber and avocado salsa
❚ 1 small red onion
❚ 1⁄2 teaspoon salt
❚ 1⁄2 telegraph cucumber, peeled
❚ 1 ripe avocado
❚ Small bunch of mint, chopped
❚ Small bunch of coriander, chopped
❚ 2 tablespoons extra-virgin olive oil
❚ Juice of 1 lime or lemon
Spread a large piece of baking foil on the bench and lay a length of baking paper on top. Place the salmon in the middle of the paper and season generously. Drizzle with olive oil and arrange the lemon slices evenly over the salmon. Wrap the salmon snugly in the paper and foil, folding over the edges to secure.
Heat a barbecue plate on a moderate/high heat. Place the wrapped salmon on the hotplate and cook for 10-12 minutes on each side. Remove from the barbecue and set aside to steam for a further 10 minutes, wrapped in the foil. Alternatively, the salmon parcel can be baked in the oven for 20-25 minutes at 190 degrees Celsius.
Unwrap the salmon and discard the lemon slices. Slide the salmon on to a large serving platter.
Make the salsa. Dice the red onion finely and place in a bowl with the salt. Set aside for 10 minutes to soften and sweeten the onion.
Meanwhile, dice the cucumber and avocado into 5mm cubes, and place in a large bowl. Add the chopped herbs, olive oil, lime juice, and finally softened onions. Carefully fold together to just combine. Spoon the salsa over the salmon and serve warm with minted new potatoes and the Summer vegetable salad.