Forget sad lunches al desko. With summer slowly but surely creeping in, it’s time to unleash your inner chef and get some healthy cooking going for you and the fam. Think bright, fresh, and light, with lots of good-for-you vegetables and, for the carnivores, lean meats. Enjoy!
Chicken and pine nut salad
Serves 4
SHOPPING LIST
- 1/3 cup pine nuts
- 150g snow peas, trimmed, sliced lengthways
- 1kg oak smoked chicken breast
- 3 green onions, thinly sliced diagonally
- 3 sticks celery, thinly sliced diagonally
- 1 small cos lettuce, leaves torn
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
Serve with: any of our breads
PREPARATION METHOD
- Toss nuts in a small frying pan over medium heat until golden. Set aside.
- Cook snow peas in a small saucepan of boiling salted water for 15 seconds. Drain. Refresh in cold water. Drain. Pat-dry with paper towels.
- Slice chicken into 1/2cm-thick pieces. Place into a bowl.
- Add nuts, snow peas, onions, celery and lettuce to chicken. Drizzle with oil and juice. Toss to combine. Serve with bread.
Gazpacho
Serves 4
SHOPPING LIST
- 4 large ripe red tomatoes
- 1 small yellow onion, peeled and diced
- 1 small cucumber, peeled and seeded
- 1 medium red bell pepper, cored and seeded
- ¼ cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- 1tbps cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- ¾ teaspoon fine sea salt
- Freshly ground black pepper
Serve with: any of our breads
PREPARATION METHOD
- Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
- Blend until smooth, then add olive oil and blend to combine.
- Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
- To serve, divide soup among bowls and top with basil and a drizzle of olive oil. Leftover servings keep well, covered and refrigerated, for 3 to 4 days.