• Fresh fix

    From pea tart to watermelon salad, these colourful dishes hit the spot on warm summer evenings. Recipes & styling: Chiara Turilli
    Fresh fix

    Crispy salmon with apple and fennel salad

    Prep 20 min | Cook 15 min | Serves 6

    INGREDIENTS
    For the apple and fennel salad
    Lemons 3
    Olive oil 2 tbsp
    Granny Smith apples, thinly sliced 2
    Whole fennel bulbs, thinly sliced 3
    Celery, cut into ribbons 2 sticks
    For the salsa verde
    Parsley, stems removed 1½ cups
    Basil 1 cup
    Garlic 2 cloves
    Lemon, juiced and zested 1
    Olive oil ½ cup
    For the salmon
    Salmon fillets 6 × 200 g
    Olive oil 3 tbsp
    To serve
    Ripe avocados, peeled and halved 3
    Roasted walnuts, chopped ⅓ cup
    Micro herbs ⅓ cup

    METHOD
    For the apple and fennel salad
    1 Juice one lemon and zest remaining two and set them aside. Mix juice and zest with the olive oil in a bowl and season to taste.
    2 Juice a zested lemon. Add juice and ½ cup water in a bowl. Add apple and fennel.
    3 Before serving, remove apples and fennel from water and mix through celery. Drizzle with the lemon and olive oil dressing.
    For the salsa verde
    1 Chop the parsley, basil and garlic. Place in a bowl and stir through lemon juice and zest and olive oil. Season to taste and set aside.
    For the salmon
    1 Place salmon fillets on a board and pat dry with paper towels. Season with salt and pepper.
    2 Heat oil in a large non-stick pan over high heat. Place fish skin-side-down for 4–5 minutes or until skin is crispy.
    3 Once skin is crispy, flip over and fry for another 1 minute (for medium) or 3 minutes (for well done).
    To serve
    1 Arrange salad on platter, along with the halved avos and fish. Drizzle over salsa verde, and garnish with walnuts and micro herbs.

    Savoury Pea Tart

    Prep 30 min | Cook 25 min | Serves 4–6

    INGREDIENTS
    For the pastry
    Flour, sieved 1 cup
    Pinch of salt
    Butter, cut into small cubes ½ cup
    Water 3 tbsp
    For the filling
    Milk 1¼ cups
    Garlic, chopped 1 clove
    Butter 2 tbsp
    Flour 2 tbsp
    White Cheddar, grated ¼ cup
    Mozzarella, grated ¼ cup
    Onion, finely chopped 1
    Egg yolks 2
    Frozen peas 2 cups
    Fresh parsley Handful
    To serve
    Pea shoots 1 cup
    Sweet peas ½ cup

    METHOD
    1 Preheat oven to 180°C and lightly grease a 20 cm cake tin with non-stick spray.
    For the pastry
    1 Mix flour and salt in a bowl. Using your hands, rub the butter into the flour until the mixture resembles breadcrumbs.
    2 Using a wooden spoon, stir in water to bind the dough and knead lightly.
    3 Cover with cling film and allow to rest in the fridge for 20 minutes.
    4 Roll pastry out into a large 28 cm round. Line the tin with the rolled pastry and gently press the pastry evenly up the sides. Prick the base using a fork. Place in the fridge for 20 minutes to chill and firm up.
    5 Line pastry shell with baking paper and fill with dried beans. Blind-bake for 15 minutes, remove lining, and place back in the oven for a further 5–7 minutes. Remove from the oven and set aside to cool.
    For the filling
    1 Heat milk and garlic in a jug and microwave for 1 minute. Once warm, strain and set aside.
    2 Melt butter in a heavy-bottomed pan over medium heat. Whisk in the flour and cook for 2 minutes.
    3 Whisk in hot milk, a ¼ cup at a time. Cook, stirring regularly, for 3–5 minutes, until sauce thickens. Remove from the heat and stir through cheese and onion. Allow to cool slightly before whisking in egg yolks.
    4 Mix in peas and parsley. Gently pour filling into pastry shell and bake 20–25 minutes.
    5 Top with pea shoots and peas in their pods.

    Watermelon and tofu loaded salad with grains and chilli-lime dressing

    Prep 20 min | Cook 40 min | Serves 4–6

    INGREDIENTS
    For the salad
    Watermelon, peeled and chopped ¼
    Tofu, grilled and cut into cubes 500 g
    Radishes, thinly sliced 5
    Mediterranean cucumber, sliced 1
    Wild rocket 1 cup
    For the chilli-lime dressing
    Brown sugar 1 tbsp
    Vinegar 5 tbsp
    Red chillies, deseeded and sliced 2
    Grapeseed or olive oil ¼ cup
    Lime juice ½ cup
    For crispy red quinoa
    Olive oil 3 tbsp
    Cooked red quinoa, dried ½ cup

    METHOD
    For the salad
    1 Combine ingredients in a bowl and toss.
    For the chilli-lime dressing
    1 Place sugar and vinegar in a pan over medium heat. Whisk till sugar dissolves. Remove from heat.
    2 Combine the remaining dressing ingredients with vinegar mixture and whisk thoroughly to combine.
    For crispy red quinoa
    1 Heat olive oil in a pan over a medium-high heat. Make sure quinoa is completely dry, then add it to oil and fry 5–6 minutes until crispy.
    2 To serve, combine salad with quinoa and drizzle with chilli-lime dressing.

    Roast brinjal with spiced yoghurt and coriander chutney

    Prep 20 min | Cook 40 min | Serves 6–8

    INGREDIENTS
    For the roast brinjal
    Brinjal, halved lengthways 4 medium
    Olive oil 5 tbsp
    Honey 2 tbsp
    Dark soy sauce 2 tbsp
    Miso paste 1 tbsp
    For the yoghurt
    Ground cardamom 1 tsp
    Yoghurt 2 cups
    Garlic clove, crushed 1 clove
    Tahini 1 tbsp
    For the coriander chutney
    Garlic, roasted 3 cloves
    Coriander 1 cup
    Mint leaves ⅔ cup
    Green chilli, deseeded and chopped 1 Fresh ginger, chopped 1 tbsp
    Cumin seeds 1 tbsp
    Lemons, juiced and zested 2
    Olive oil 2 tbsp
    Honey 1 tbsp
    To serve
    Sesame seeds, toasted ¼ cup
    Cashews, toasted and chopped ⅓ cup
    Pomegranate rubies ½ cup
    Coriander, fresh ¼ cup

    METHOD
    For the roast brinjal
    1 Preheat oven to 200°C.
    2 Use the tip of a sharp knife to score the brinjals diagonally on the exposed flesh side, about 2–3 mm deep, in a criss-cross pattern.
    3 Rub 2 tbsp of olive oil over brinjal halves and place flesh side up on a wire rack in a roasting tray.
    4 Place remaining olive oil, honey, soy and miso in a bowl and microwave for 20 seconds.
    5 Drizzle the sauce over scored brinjals and season. Roast for 20–25 minutes, or until brinjals are soft.
    For the yoghurt
    1 Mix all ingredients together and set aside.
    For the coriander chutney
    1 Place all ingredients in a blender and blend until smooth. Transfer to a bowl and set aside.
    To serve
    1 Spread the yoghurt on to a plate, and top with the roasted brinjal halves.
    2 Spoon over coriander chutney and sprinkle with sesame seeds, cashews, pomegranate rubies and coriander.

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