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Seasons Fresh: Summers (almost) here!

Easy to make, delicious and super-light, these recipes are perfect for the weather right now

Published: Fri 1 Apr 2016, 12:00 AM

Updated: Fri 1 Apr 2016, 9:35 AM

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  • Recipes by: Comptoir 102

Beetroot Pistachio Soup

Ingredients

  • 273 gm beetroot
  • 36 gm red capsicum
  • 57 gm beef tomato
  • 10 gm pistachio
  • 100 gm avocado, roughly chopped
  • 1 gm salt
  • 5 ml lemon juice
  • 8 gm mint leaves, roughly chopped
 Method
Juice the beetroot, red pepper and tomato.
Roast the pistachio in an oven and on a baking sheet at 180°C for 10 minutes or until gently browned. Grind roasted pistachios in a food processor.
Gradually pour juice into a blender, together with avocado, pistachio, salt and lemon (save a little pistachio for garnish), and blitz until puréed.
After the soup is puréed, put mint into blender and blend with pulse action so the mint is cut into small pieces, but not completely absorbed.
Garnish with whole mint leaf and pistachio crumble.

Feta Pita
Ingredients
  • 50 gm tomato
  • 50 gm cucumber
  • 50 gm spring onion
  • 3 half pieces of pita bread
  • 50 gm crumbled feta cheese
  • 45 gm tahini dressing
  • 40 gm avocado, sliced thinly
  • Salt and black pepper to taste
 Method
Chop the tomato, cucumber and spring onion ahead of time and mix together.
Slice pita bread in half and put crumbled feta on it.
Apply some of the tahini dressing.
Add tomato-cucumber mix plus thin avocado slices.
Apply remaining dressing. Season to taste.
Serve with a fresh salad on the side.

Cucumber & Pineapple Soup
Ingredients
  • 112 gm cucumber, peeled, roughly chopped
  • 170 gm pineapple, peeled, roughly chopped
  • 6 gm spring onion, diced
  • 10 ml cold water
  • 1 gm fine salt
  • 5 gm lemon
  • 3 ml olive oil
  • 13 gm coriander, chopped
  • 23 gm macadamia nuts, crushed
 Method
Blend the cucumber and pineapple with the spring onion and cold water until runny.
Add salt, lemon, olive oil and chopped coriander leaves once well blended and mix all ingredients together.
Finally, add crushed macadamia nuts and serve chilled.

Avocado Crostini with Crème Macadamia
Ingredients
  • 100 gm avocado, thinly sliced
  • 8 gm alfalfa sprouts
  • 40 gm cucumber
  • 2 slices cereal bread, toasted
  • 1 serving of side salad
For the macadamia crème:
  • 400 gm macadamia nuts
  • 56 ml lemon juice
  • 340 ml water
  • 5 gm salt
  • 1 gm pepper
 Method
Pour all ingredients for the crème macadamia into a blender and blitz. Adjust taste, if necessary.
To assemble crostini, spread thick layer of crème on toasted bread.
Top with alfalfa sprouts, avocado slices and thin cucumber slices.
Serve with salad.

Slim Juice
Ingredients
  • 200 gm watermelon
  • 30 gm strawberries
  • 5 gm coconut water
  • 1 drop rose water
 Method
Measure out all the ingredients and place them in a blender.
Start pulse blending, then gradually work up to full speed - approximately 15 to 20 seconds.
Serve and enjoy!

Seaweed Pesto
Ingredients
  • 12 gm Hijiki seaweed
  • 18.5 gm red onion
  • 19 gm capers
  • 6 ml olive oil
  • 9 gm lemon
  • 4.5 ml soya sauce
  • 3 ml rice syrup
  • Salt and black pepper to taste
  • 4 ml sesame oil
  • 2 gm garlic
  • 30 gm gomasio
  • Flaxseed crackers, to serve
For the guacamole:
  • 170 gm avocado
  • 60 gm tomato, diced
  • 40 gm onion
  • 1 tbsp lemon juice
  • Salt and pepper to taste
 Method
Soak the Hijiki seaweed in iced water for 45 minutes.
Strain the seaweed to remove the excess water.
Mix all the main salad ingredients in a large bowl. Add salt and pepper to taste. Place the mixed salad in the fridge to chill.
In the meantime, prepare the guacamole by crushing the avocado flesh with a fork. Add the remaining ingredients and mix well.
Serve the seaweed salad on top of the guacamole, garnished with gomasio seasoning and with a side of flaxseed crackers.



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