Super Simple, Healthy And Delicious Summer Dinners, Perfect For The Warm Weather That You Will Love!
In this video I share some of my favourite minimalist easy recipes I go back to time and time again when I want something quick and fresh on a summers evening.
These dishes make the perfect summer party dinner or for a BBQ and also can be eaten as a light lunch or evening meal guaranteed to be a crowd pleaser! So give them a go!
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STUFFED SWEET POTATO
Serves 1 (with left over tuna mix)
Ingredients
1 Sweet Potato
1 Tin Tuna
1/4 Block Feta Cheese
2tbsp Plain Yogurt (I used alpro vegan)
1tsp Capers
1/2 Juice Lemon
1/4 Cucumber finely diced
1tsp Dijon Mustard
Seasoning
Sprinkle of seeds/nuts for topping
Gently jab the sweet potato with a knife to allow air to circulate and microwave on a high heat for 5 mins
Meanwhile pre-heat your oven to 220 degrees C
Once the potato is cooked in the microwave transport to the oven and cook for 15 minutes
Add into a bowl the drained tuna, capers, lemon juice, cucumber, dijon mustard and yogurt and mix well until combined
Season the tuna mix to taste with salt and pepper (add in some herbs including parsley, basil, oregano if desired – I used fresh basil and parsley)
Once the potato is cooked remove from the oven and gently cut down the middle to allow for the tuna mix to be placed inside
Sprinkle the feta over the mix with the seeds/nuts and serve with a side salad or alone and enjoy 🙂
Tuna mix works perfectly in a sandwich or a pasta salad and will keep in the fridge for 2-3 days – best eaten fresh
ROAST VEG GIANT COUSCOUS SALAD
Serves 3-4 portions
Ingredients
250g Giant Couscous (cooked to pack instructions usually boil in water for 8-10 mins)
2-3 Roasted veggies of choice (pepper, courgette, aubergine, carrots)
8-10 Cherry Tomatoes
1 Red Onion
1tsp Onion Granules
1tsp Garlic Granules
Herbs of choice (I chose parsley, dill and basil work perfectly!)
Dressing
1/2 Lemon Juice
1tsp Dijon Mustard
3tbsp Olive Oil
tbsp Honey
Preheat the oven to 220 degrees C
Finely chop up the roasted veggies and red onion and add to a roasting tray along with the fresh tomatoes, onion and garlic granules, seasoning and a good coating of olive oil ready for roasting
Roast in the oven for around 20-25 minutes until soft and slightly charred
Meanwhile cook the giant couscous in boiling water for 8-10 minutes, drain and rinse under cold water to remove any starch (prevents it from sticking together)
Add to a large mixing bowl the giant couscous and cooked roasted veggies
In a small separate bowl add together the dressing ingredients, mix well and combine to the large bowl of roast veg and giant couscous
Mix well, add in plenty of herbs both fresh and dry, season well and enjoy!
Serve with any protein of choice I opted for crispy seabags but is perfect with chicken, salmon, tofu or eaten alone 🙂
Will keep in the fridge for around 5 days
ASIAN SALMON SALAD
Serves 2 portions
Ingredients
1 Plain Salmon Filet
50g Edamame beans
200g Quinoa
1tbsp Soy Sauce
1tsp Honey
1 Clove Garlic
1tsp Sesame Oil
1tsp Sriracha
Veggies of choice (salad veggies or I used cabbage, carrots, peppers, courgette) all finely sliced
Dressing
1tsp Fresh Ginger
1tbsp Soy
1tbsp Tahini
1tsp Honey
1/2 Juice Lemon
Pre-heat your oven to 180 Degrees C
Mix in small bowl the soy, honey, sriracha, garlic (finely chopped) and sesame oil for the salmon fillet dressing
Place the salmon in some open tin foil and add the above dressing all over the filet. Then cook in the oven for 15 minutes
Meanwhile, cook your quinoa in boiling water for 10 minutes adding in the frozen edamame beans around 7 minutes
Drain the quinoa, run under cold water and allow to air dry for as long as possible (pre-do this step if you can but no problem if not it will dry whilst the salmon is cooking)
Finely chop into match sticks the veggies and fry off courgette if using or any other veggies if you like them softer
Add into a large mixing bowl the chopped veggies and the quinoa and edamame beans
In a small separate bowl mix together the dressing ingredients until well combined
Once the salmon is cooked add the filet to the large quinoa mix bowl and flake into smaller chunks
Add in the dressing to the large bowl along with seasoning, mix until evenly coated and enjoy!
Best served at room temperature but can be stored in the fridge for 3-5 days and eaten cold
Top with fresh or dry herbs, and a little pickle veg if desired
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