I’ve included these recipes as a tribute to the bright and joyous colours of summer (UK not included). They’re rather eclectic but the flavours are definitely there. Hope you enjoy them.
Smoked mackerel, mozzarella and red pepper salad with wholegrain mustard root mash
They say never to pair fish with cheese but I think this recipe works wonders. The strong flavour of the mackerel is well matched with the creaminess and texture of the mozzarella. Finally, the oiled peppers and mustard mash give it some additional punch alongside the crunchy gem lettuce.
- 100g smoke mackerel, cooked
- 100g reduced fat mozzarella cheese, torn into small chunks
- 1 red pepper, 1 yellow pepper, in oil/char grilled (pre-packaged)
- 1 baby gem lettuce
- A handful of lambs lettuce
For the root vegetable – mustard mash
- 500g mixed root vegetables: I used 1 small swede, 1 small celeriac and 2 carrots
- 25g butter
- 1 tbsp wholegrain mustard
- For the root vegetable mash, put the vegetables in a large pan of salted water. Bring to the boil and cook for 15 minutes until tender. Drain well, then mash adding the butter and mustard.
- Mix together until the butter has melted.
- Add some salt and pepper then serve.
- For the salad, arrange the mackerel, mozzarella, salad leaves and mixed peppers in a bowl and pour over the oil from the mixed peppers.
- Mix together thoroughly before serving alongside the mash
Soba noodle stir fry with broccoli, spring onions, tofu and leafy greens
This vegetarian recipe has great East Asian flavours and is seriously flavourful. The soba noodles offer a decent alternative to wheat pasta, if you are gluten-intolerant, and the dish itself offers a healthy balance of protein, carbs and very little fat.
- 5 tbsp olive oil
- 100g soba noodles
- 3 garlic cloves, thinly sliced
- A small cube of fresh ginger, finely sliced
- 1 head of broccoli, cut into florets
- 150g firm tofu, drained, patted dry and cut into small cubes
- 4 Spring onions, sliced lengthways
- 4 tbsp soy sauce
- 2 tbsp honey
- (optional) a handful of leafy greens
- (optional) 2 tbsp almond nut butter
- Salt and pepper
- In a large pot of boiling water, cook the soba noodles according to package instructions. Add the broccoli florets for the final 5 minutes of cooking. Cook until tender.
- Drain the water then toss the noodles and broccoli with 2 tbsp of olive oil to prevent the noodles from sticking together.
- Next, in a small bowl, whisk together the soy sauce and honey; set aside.
- Heat 3 tbsp olive oil in a large wok or frying pan over high heat. Add the tofu and cook until golden brown, stirring constantly, for about 3-4 minutes. Set the tofu aside in a small dish.
- Heat the remaining 2 tbsp olive oil over a medium heat, adding the garlic, ginger and spring onions. Cook, stirring frequently, for about 1 minute.
- Add the soy sauce and honey to the pan and toss in the soba noodles, broccoli florets and tofu.
- (optional) Finally, stir the almond-nut butter into the pan until well mixed.
- Season to taste and then serve alongside the (optional) leafy greens.
Carrot, red cabbage and broad bean slaw
This is a colourful and crunchy recipe which can be eaten as a main or side dish.
- 1 small red cabbage, quartered, cored and shredded finely
- 6 carrots, cut into thin strips (a decent food processor should have an attachment blade for this)
For the dressing:
- 1 tbsp sesame oil,
- 1 tbsp lemon juice,
- Salt and pepper,
- 150g broad beans,
- (optional) a handful of coriander,
- (optional) a sprinkle of sesame seeds, or some other variety of Omega 3/Omega 6 rich seeds (linseeds, pumpkin seeds, sunflower seeds)
- Mix the sesame oil, lemon juice, salt and pepper in a small bowl to make a dressing and then set aside.
- Boil a large saucepan of water, add the cabbage and simmer for 3 minutes. Add the broad beans and simmer for 1 minute more. Drain the vegetables, leave to cool, then toss with the grated carrot, dressing and (optional) coriander leaves and sesame seeds.