Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes

Couscous recipes

Earl Grey couscous with spiced dried fruit compote

25 minutes

Pea-and-mint risotto with goat’s cheese and watercress

30 minutes

Chocolate recipes

Chocolate and berries with salt, spice and avocado pudding

15 minutes

Roast lamb with crisp onion and tahini

45 minutes

Pomegranate and grapefruit punch

Six-hour slow-cooked beef chimichangas

6 hour

Afternoon tea

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

Fish recipes

Grilled swordfish with pineapple salsa

Butter bean and anchovy mint salad

Melon and smoked trout salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

150 g watermelon, cubed
150 g melon, cubed
8 ribbons smoked trout
1 T pickled ginger
3 T mint
Lime wedges, for serving

For the dressing, mix:

4 T soya sauce
1 x 5 cm piece fresh ginger, grated
Juice of 1 lemon or lime

Method

Place the watermelon and melon on a platter, then pile the smoked trout and pickled ginger on top of the fruit. Just before serving, drizzle over the dressing and garnish with fresh mint and lime wedges.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Pan-fried salmon with beetroot quinoa salad

Earl Grey couscous with spiced dried fruit compote

Fresh herb pasta

Pea-and-mint risotto with goat’s cheese and watercress

Chocolate and berries with salt, spice and avocado pudding

Roast lamb with crisp onion and tahini

Pomegranate and grapefruit punch

Six-hour slow-cooked beef chimichangas

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

Grilled swordfish with pineapple salsa

Butter bean and anchovy mint salad

Melon and smoked trout salad

Melon and smoked trout salad

Ingredients

Method