Mango, Blueberries, Grapes, Avocado & Passionfruit

Heat a can of kidney beans and a jar of tomato salsa over the stove until the beans are tender and the salsa has thickened. Say 5-10 minutes?

In a bowl, combine an avocado, a can of corn, a handful of coriander, a chili, a couple of spring onions, juice of a lime and a good pinch of salt.

Heat a pan over high heat and fry the tortilla on each side.

Assemble and eat.

Oh my! Boy this was good. And damn simple.

Carrot Salad with Harissa, Feta and Mint

via Smitten Kitchen

350g carrots, peeled, trimmed and coarsely grated

4 tablespoons olive oil

1 crushed clove of garlic

A handful of pistachios, toasted

1/2 teaspoon caraway seeds, ground

3/4 teaspoon cumin seeds, ground

1/2 teaspoon paprika

3/4 teaspoon harissa (or some form of chili paste)

1/2 teaspoon sugar

3 tablespoons lemon juice

A small handful of flat leaf parsley, finely chopped

A small handful of fresh mint, finely chopped

100g+ feta, crumbled

Fry the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes.

Remove from heat and add the lemon juice and a pinch of salt.

Pour over the carrots and mix.

Add the herbs and mix.

Leave to infuse for an hour and add the feta before eating.

I used spinach because what the hell is sorrel? But really just because they don’t sell it at the supermarket. Also mint and parsley, which was nice. Canned beans? Yes, because I’m not that organised. Just rinse them and make sure they’re really dry before frying to ensure they crisp up nicely.

Cannellini beans with Spinach & Feta

via David Lebovitz

Pasta with Lentils

via Crap Kraft Dinner

Please don’t follow this recipe religiously, I really have know idea how much of anything I used. DO NOT TRUST ME. The most important thing is only add the amount of mayonnaise you like.

Chili Slaw

1/2 head purple or green (or both) cabbage, shredded

1 carrots, grated

A handful coriander leaves, coarsely chopped

Chili, julienned

A handful of green onions, finely sliced

1 cup (or so) mayonnaise

2 limes, squeezed

1/4 teaspoon salt

200g feta, crumbled  (I like Bulgarian)

Throw the cabbage, carrots, coriander, chilli and green onions in a bowl.

Mix the mayonnaise, lime juice and salt together.

Add the mayonnaise mixture to the vegetables. Mix well.

Crumble the feta over the slaw and serve. Can be mixed an hour or so before serving.

Leftovers

I always found Bill Granger overrated, or at least not very original. But looking through his latest book ‘Holiday’ on the weekend I got really excited by a lot of his really simple summery recipes. This dish turned out really well, and I used ocean trout instead of salmon which was really nice. I’ve never poached fish before, but I’m going to from now on. It imparts a really subtle flavour from the stock and gets rid of some of the oiliness that fish like salmon and ocean trout have.

Poached Ocean Trout, Pea & Risoni Salad

2 tbsp salt
1 tsp white peppercorns
2 bay leaves
4 x 200g ocean trout, skin off
400g risoni
1 cup peas (can use frozen)
Zest and juice of 1 lemon
100g baby spinach leaves
¼ cup freshly chopped flat-leaf parsley
1 tbsp freshly chopped dill
2 tbsp olive oil
1/2 tsp caster sugar
Sea salt and freshly ground black pepper, to taste

Place the salt, peppercorns and bay leaves in a large, deep frying pan with 1.25l (5 cups) water and bring to the boil.

Cook for 5 minutes then remove from the heat.

Add the salmon, cover and leave for 15 minutes.

Remove the fish from the stock and flake into pieces.

Cook the risoni in a large saucepan of lightly salted water according to packet instructions or until al dente, adding the peas and lemon zest for the last 2 minutes of the cooking time.

Rinse under cold running water and drain well.

Place the risoni and peas, salmon, baby spinach, parsley and dill in a large bowl.

Whisk together the lemon juice, olive oil and sugar.

Add the dressing to the salad and gently toss to combine.

Season with salt and pepper.

Cajun Style Blackened Fish

8 150g firm fleshed fish fillets (swordfish, rockling, flathead)

400g unsalted butter + extra for frying

2 lemons

2 tablespoons sweet paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon cayenne pepper

1 teaspoon ground white pepper

1 teaspoon ground black pepper

1 teaspoon dried ground oregano

1 teaspoon dried ground thyme

Mix the seasonings together.

Dry fish thoroughly.

Melt the butter and divide into two bowls.

Dip the fish in half the melted butter, shake off excess and coat with the spice mix.

Turn a fry pan onto high heat and add some butter.

Place the fish into the fry pan and cook for about 1 1/2 minutes on each side depending on the size of the fish.

Pour the other melted butter over the fish and serve with lemon and yoghurt and cucumber salad.

NB: Great cooked on the hot plate of a barbeque.

Yoghurt & Cucumber Salad

Flat leaf parsley, chopped

Rocket, chopped

Cucumber, sliced

Plain natural yoghurt

Lemon juice

Olive oil

Mix all the ingredients together.

Mylo – Sunworshipper (zSHARE)

Rocket, Dill, Fennel & Feta Salad

Lots of dill, thinly sliced fennel, feta, rocket, lemon juice, olive oil and pepper.

Feist – I Feel It All (zSHARE)

Grilled Squid & Pomelo Salad

Coldplay – Politik (zSHARE)