Summer on a plate: Recipes with seasonal salads and fruits | Food | Life & Style

Courgette salad with beetroot yoghurt dressing 

Serves 4 

For the courgette salad:

3 courgettes 

Olive oil 

Juice and zest of 1 lemon 

75g (2¾oz) rocket 

Maldon sea salt and freshly ground pepper

20g (¾oz) pomegranate seeds 

For the dressing:

1 garlic clove, peeled and crushed 

1 tbsp good-quality olive oil 

100g (3½oz) Greek yoghurt 

1 tbsp maple syrup 

1 tbsp za’atar spice mix

50g (1¾oz) cooked beetroot 

1 tbsp freshly chopped mint 

Zest of ½ lemon 

Preheat the oven to 180°C/ 350°F/gas mark 4.

Slice the courgettes in half, brush with olive oil then place on a hot griddle until marked. 

Slice into sizeable chunks and cook in the oven for a further 10 minutes.

Once slightly cooled, place the courgettes in a medium bowl and squeeze the lemon juice over them. Add the lemon zest and rocket then season.

Pile on to plates and sprinkle the pomegranate seeds on top. 

In a food processor, blitz the garlic with olive oil and a pinch of salt. Add in the yoghurt, maple syrup and za’atar. 

Add in the beetroot and blitz until you have the desired consistency. Add pepper to taste. 

Stir through the mint and lemon zest then pour the dressing on the salad. 

Raspberry and pistachio meringues 

Makes 12 

4 free-range egg whites

90g (3¼oz) caster sugar 

25g (1oz) brown sugar

150g (5¼oz) raspberries 

115g (4oz) icing sugar 

Crushed pistachios, to garnish 

Preheat the oven to 180°C/ 350°F/gas mark 4 and prepare a baking tray with a sheet of baking paper.

Using a hand whisk or freestanding mixer, whisk the egg whites in a clean bowl on a medium speed until the mixture forms stiff peaks.

Turn the speed up to high and whisk in the caster and brown sugars, a spoonful at a time. 

Add the raspberries with the last spoonful of sugar. 

Once combined, sieve in the icing sugar and fold into a meringue mixture.

Spoon the mixture on to the baking sheet.

Cook for 90 minutes until your meringues sound crisp when they are tapped underneath.

Pile high and serve topped with crushed pistachios. 

Candied beet carpaccio and goat’s cheese  

Serves 4 

For the salad:

4 candied beetroots, washed 

200g (7oz) green beans

50g (1¾oz) edamame beans 

A bunch of chopped mint 

A bunch of dill 

A pinch of chia seeds

50g (1¾oz) crumbled goat’s cheese

Zest of 1 lemon 

75g (2¾oz) watercress 

Basil cress, to garnish

A pinch of Maldon sea salt 

A pinch of freshly ground pepper

For the dressing:

3 tbsps balsamic vinegar

1 tbsp Dijon mustard 

4 tbsps good-quality olive oil

A pinch of Maldon sea salt 

A pinch of freshly ground pepper

Thinly slice the beetroot with a mandolin or peeler. 

Blanch the green beans in a pan of boiling water then run under cold water. 

Mix all the salad ingredients in a bowl then pile on to a serving plate.

Shake all the dressing ingredients in a jar and pour over the salad to serve.

Sweet potato platter 

Serves 6

4 sweet potatoes 

Olive oil, for brushing 

1 garlic clove, crushed 

Maldon salt and cracked 

  black pepper 

60g (2oz) edamame beans

60g (2oz) garden peas  

A bunch of…

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