Summer recipes that are light and refreshing, but absolutely jam-packed with flavour. Getting creative with spices and herbs in order to enhance and diversify flavour, doesn’t have to mean spicy curries that are full of heat, or the occasional classic of throwing a random selection of herbs and spices into soups and stews (maybe it’s just me that does that) that are perfect for the colder months, it can also mean fresh, vibrant, and tantilisingly flavourful summer dishes that are sure to set your taste buds popping!
Quinoa Tabbouleh
Adapted from Hemsley & Hemsley
(serves 2)
For the Salad
60g quinoa
4 medium tomatoes, diced into eighths
½ cucumber
2 large handfuls of leaves such as watercress, lambs lettuce, rocket, spinach
5 large handfuls of fresh, flat-leaf parsley, roughly chopped
1 small handful of fresh mint, roughly chopped
1 small handful of fresh dill, roughly chopped
1 large avocado
¼ tsp of ground allspice
2 tbsp of flaked almonds, toasted
The seeds of 1 pomegranate
For the Dressing
6 tbsp of extra virgin olive oil
2 tbsp of fresh lemon juice or lime juice
2 tsp of raw honey
1 garlic clove, crushed
Sea salt, to taste
Freshly ground black pepper, to taste
Drain and rinse the quinoa well. Cook according to packet instructions, then drain and set aside to
cool.
Meanwhile, dice the tomatoes and cucumber (remove the cucumber seeds by scraping down the
middle with a spoon).
Whisk the dressing ingredients in a bowl with a fork or shake together in jam jar.
Make a bed of leaves on your serving plates or bowls.
Combine the warm quinoa, tomatoes, cucumber and herbs with the dressing. Pile the tabbouleh
onto the leaves and top with thick slices of avocado and pomegranate seeds.
Dry fry the flaked almonds and ground allspice together for a few minutes on a medium heat until
toasted and scatter over the tabbouleh.
Serve warm or cold.
South Indian Style Stir-Fried Green Beans
The perfect accompaniment to go alongside your quinoa tabbouleh
Adapted from Madhur Jaffrey
(serves 4-6)
12oz/340g French beans cut into 1inch/2.5cm pieces
1 tbsp peanuts (not roasted)
1 tbsp olive oil or coconut oil
¹/3 tsp ground asafoetida
1 tsp whole mustard seeds
2 dried hot red chillies
8-10 fresh curry leaves (optional)
¼-½ tsp cayenne pepper
Half a lemon (optional)
Bring a large pan of water (about 3½ pints/2.2L) to the boil, add 1 tbsp salt and the beans. Boil for
four minutes until the beans are cooked through. You can also steam the beans until they are
cooked through if you’d prefer. Once cooked, drain and cool under a cold tap.
Meanwhile, crush the peanuts in a pestle and mortar into peppercorn-sized pieces.
Pour the oil into a frying pan or wok and set over a medium-high heat. When the oil is hot, add the
asafoetida, mustard seeds, peanuts and whole dried chillies.
As soon as the mustard seeds pop, tip in the drained beans and the curry leaves, if using.
Turn off the heat. Toss well, add the cayenne and season with salt.
Heat up over a gentle heat and serve, squeezing over a little lemon juice at the last minute if you
like.
Peach Rosewater Lassi with Cardamom
This Ayurvedic lassi recipe has a Western twist and is cooling, soothing, refreshing, and ridiculously
simple to make. The fragrant cardamom adds a subtle depth of flavour, and the peach warms the
cool yoghurt which helps to keep digestion ticking along nicely, and the rosewater is
just..well..simply, and totally, utterly delicious!
Adapted from Joyful Belly
(serves 1)
2 pinches of cardamom
½ tsp raw honey
½ a peach
1/3 cup rosewater
1/3 cup filtered water
1/3 cup coconut, full-fat natural, or Greek yoghurt
Handful of pistachios, chopped (optional)
Put all of the ingredients, except the pistachios, in a blender, and blend together until smooth and
creamy. Garnish with chopped pistachios if desired.