Easy, delicious and nutritious holiday fare

Cara-Lisa Sham shares some of her easy (and healthy) appetisers that you can make at home

This delicious and extremely healthy combination is a great replacement for traditional deep-fried spring rolls. The delicate hint of fresh herbs coupled with the delightful crunch of fresh veggies makes it the perfect light meal for a warm summer’s day on the beach. ½ avocado – sliced into long thin pieces

½ a cucumber – sliced into julienne strips

5 baby carrots – sliced into julienne strips

2 cups baby spinach – finely chopped

½ cup fresh basil – finely chopped

2 chicken breasts – cut into slices and marinated in fresh lemon juice, salt, pepper and olive oil (optional)

3-5 rice paper sheets – these are available from most supermarkets and all Chinese supermarkets.

¼ cup soy sauce 1½ tbs water

1 tsp crushed ginger 2 tsp xylitol / honey 1 tsp green curry paste

Prepare salad rolls Prepare all herbs and vegetables – cutting into fine julienne strips – approximately 5cm in length.

Prepare chicken (optional)

Place marinated chicken strips in oven-proof dish and grill for PERHAPS it is my Italian genes, but I am a huge pesto fan! It tastes amazing on just about everything. So this pesto rice combo features weekly in my home. I use brown basmati rice to ensure low GI, long-lasting energy. I don’t use cheese, but if you’re a big fan of Parmesan, add it. A bonus with this recipe is that basil is rich in antioxidants. This is also the perfect light, fresh and healthy salad to take to the beach. 3 cups boiling water

1 tbs extra virgin olive oil 1 tsp Himalayan Rock salt 1 cup brown basmati rice

2 cups fresh basil

½ cup extra virgin olive oil ½ cup pine nuts

½ tsp Himalayan pink salt ¼ tsp xylitol

1 tbs white balsamic vinegar 1 tsp crushed garlic

1 tbs freshly squeezed lemon 1 cup chopped tomato ½ avocado – chopped into cubes ¼ cup pumpkin seeds – dry toasted

½ cup sunflower seeds – dry toasted

1 cup fresh rocket approximately 15 minutes until cooked through.

Remove from oven and allow cooling.

Prepare rice sheets

Fill large bowl with water (room temperature).

Place the 3-5 rice paper sheets in bowl of water and soak until paper softens.

Only remove the sheet you are working with and leave the rest of the sheets in the water.

Spread rice sheets Remove 1 rice paper sheet from the water and lay flat on clean chopping board

Layer basil at the bottom, followed by cucumber, carrots, avocado, spinach and chicken (optional) in the centre of the rice paper sheet.

Make sure to leave sufficient space to fold rice paper.

Do not over-fill the rice paper sheet, otherwise it will break.

Fold rice sheets

Fold top and bottom of rice paper sheet towards one another to cover filling.

Then wrap tightly from left to right to form a roll. Cut in half. Repeat for all rolls.

Prepare soy sauce Combine all ingredients for dipping sauce in food processor and blend for 2 minutes until thoroughly combined.

Serve salad rolls cool with your side of soy-ginger dipping sauce.

For on the go, pour dipping sauce into a small bowl or plastic container to take with you. Wrap your salad rolls in plastic food wrap and place in a lunch box for the beach.

Prepare Rice

Place boiled water into a medium-sized pot. Add olive oil and salt and bring to the boil on high heat. Reduce heat and add brown basmati rice. Allow to simmer for 20-30 minutes until rice is cooked soft. Remove from heat and allow cooling.

Prepare pesto

Add all pesto ingredients to a food processor and blend thoroughly until thick pesto forms. For a lighter consistency, add more olive oil.

Combine

Add pesto to rice and stir until well incorporated. Place mixture on medium heat and allow heating up. Now add tomatoes, and stir well on low heat. Allow to simmer gently for 5 minutes, stirring continuously. If required, add a little more olive oil. Remove from heat and allow slight cooling.

Garnish

Place pesto rice in large serving dish, top with chopped avocado, toasted pumpkin seeds, toasted sunflower seeds and fresh rocket.

For on the go, simply place in an airtight container, seal tightly and off you go, to the beach or other picnic spot!