Season's Fresh: Summer's (almost) here!

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

By Recipes by: Comptoir 102

Published: Fri 1 Apr 2016, 12:00 AM

Last updated: Fri 1 Apr 2016, 9:35 AM

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.