Summer Recipes perfect for al fresco dining As we head into the height of summer, take inspiration from our chef's four light but tasty dishes that are perfect for serving at your next BBQ. News / Food & Drink 30th June 2021 Calendar
Share this article
Salmon skewers with avocado and watercress salad Ingredients For the salad 300g salmon fillet (cut into cubes) 6 cherry tomatoes 1 handful of watercress 1 avocado (sliced) ½ red onion (finely sliced) 2 radishes (finely sliced) Salt & milled black pepper Olive oil For the dressing 1tsp Dijon mustard 30ml lime juice Zest of 1 lime 60ml Extra virgin olive oil Method Combine all of the dressing ingredients and set aside for later. Thread the salmon pieces onto skewers, alternating with cherry tomatoes. Lightly brush with olive oil then season with salt and pepper. Heat a pan or your BBQ grill and cook the skewers, turning regularly for 3-4 minutes. Place the watercress, avocado, red onion and radishes in a bowl and toss with some of the dressing. Place the salad and salmon skewers onto plates and serve with any remaining dressing. Baked courgettes with pine nuts and herbs Ingredients 2 courgettes 50ml olive oil 1 red onion (finely chopped) 2 cloves garlic (crushed) ½ red pepper (finely chopped) ½ yellow pepper (finely chopped) 2 plum tomatoes (skinned, deseeded & finely chopped) 20g pine nuts (toasted) 1 tsp capers Flat leaf parsley (chopped) Basil (chopped) Salt & milled black pepper Method Sweat the onion and garlic in a little of the olive oil until it has softened. Add the red peppers and sweat for 5 minutes. Add the tomato and gently cook for 5 minutes more. Stir in the remaining ingredients and season with salt and pepper, then leave to cool. Cook the courgettes in boiling water for 2 minutes and refresh in cold water to cool (make sure they are fully cooked at this stage). Cut the courgettes in half lengthways and scoop out some of the flesh with a teaspoon. Brush over the olive oil and season with salt and pepper. Press the stuffing into the courgettes. Bake in an oven at 180c for approximately 20 minutes. Serve with some fresh tomato salsa and rocket leaves – enjoy! Cauliflower steak with roast pepper and parsley salsa Ingredients For the salsa 1 red pepper 1 red onion 1tsp capers 30ml cabernet sauvignon vinegar 90ml Extra virgin olive oil 1 small bunch of flat leaf parsley Salt and milled black pepper For the cauliflower 1 medium head of cauliflower Pinch of paprika Salt and milled black pepper Method For the salsa Roast and peel the pepper, reserving any juice. Cut peppers into strips. Finely chop the red onion. Pick and chop the parsley leaves. Whisk together vinegar, olive oil and reserved pepper juice. Add peppers, red onion, capers and parsley. Season to taste. For the cauliflower Preheat the oven to 180c. Remove outer leaves from the cauliflower and trim the stem. Cut the cauliflower in half from top to bottom with the stem attached. Trim off the outer edge of each piece to give you two 1.5 inch thick steaks. Heat a little vegetable oil in a pan over a medium heat, then add the cauliflower. Cook until golden brown on each side, seasoning with salt, pepper and paprika. Transfer to the oven and roast until the stems are tender. Plate up the cauliflower steaks and spoon the salsa over the top. Watermelon, cucumber, feta and mint salad with chilli dressing Ingredients For the salad 400g watermelon (cut into even cubes) ½ cucumber (peeled, deseeded & sliced on an angle) 1 small red onion (finely diced) 10 mint leaves (finely shredded) 100g feta For the dressing 70ml extra virgin olive oil Zest and juice of 2 lemons 1 red chilli (finely chopped) Salt and milled black pepper Method Make the dressing by combining all ingredients. Combine watermelon, cucumber, red onion and mint in a bowl and gently toss together. Place on a serving platter and drizzle over the dressing. Crumble the feta over the top. Season with Maldon salt flakes and milled black pepper.
LET OUR CHEFS DO THE HARD WORK,
BOOK A TABLE FOR THIS SUMMER
The Runnymede on Thames Hotel and Spa, Windsor Road, Egham, Surrey, TW20 0AG