Food & Drinks

What you still want to eat before autumn arrives


Waking up while it seems like the night is still long, your sunglasses suddenly making way for the umbrella, the leaves starting to fall and you cozy slippers that look sad under your bed. We have to face it, girlfriends. Summer is slowly coming to an end and autumn is approaching. But before it gets that far, I want to share something with you, namely these three summer dishes. Rain or shine, you want to make these before the pot of stamppot hits the table …

1. Fresh millet salad

(for four people)

  • 250 grams of cooked millet or pearl couscous
  • 1 fennel bulb
  • 1 can of chickpeas
  • 3 stalks of spring onion
  • the seeds from half a pomegranate
  • a handful of pistachios
  • a small bag of lamb's lettuce
  • handful of mint leaves

Dressing 

  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 3 tbsp lemon juice
  • 3 tablespoons of juice from one orange
  • 2 teaspoons of maple syrup
  • salt and pepper

1. Put all the ingredients in a bowl and mix until you get a smooth dressing.

2. Cut the spring onion into rings and chop the mint finely.

3. Drain the chickpeas and rinse them.

4. Slice the fennel with a mandoline or chop it finely with a sharp knife.

5. Mix all the ingredients together except for the lamb's lettuce.

6. Take a large bowl, put the millet on top and cover it with lamb's lettuce.

7. Serve with the dressing.

2. Avocado caprese

(for two people)

  • 6 tablespoons of balsamic vinegar
  • 2 tbsp olive oil
  • 1 container of strawberries
  • 1 container of cherry tomatoes
  • 1 container of mini mozzarella balls
  • 1 ripe avocado
  • handful of pecans
  • handful of fresh basil
  • salt and fresh black pepper

1. Bring the balsamic vinegar to a boil in a saucepan over high heat. Then lower the heat until the vinegar thickens. Set aside to cool.

2. Cut the strawberries, mozzarella, and tomatoes in half and chop the avocado into pieces.

3. Roughly chop the pecans and basil.

4. Place all the ingredients on a nice platter, add some olive oil, and season with pepper and salt.

5. Mix together and drizzle with the balsamic.

3. Pasta salad with warm smoked salmon

  • 300 grams of fusilli pasta
  • 1 cucumber
  • bunch of spring onions
  • pack of cherry tomatoes
  • bag of arugula
  • 300 grams of warm smoked salmon
  • dill
  • 2 tablespoons of mustard
  • 1/2 tbsp honey
  • splash of olive oil
  • clove of garlic
  • salt and pepper

1. Cook the pasta in salted water until al dente. Let cool and add a little olive oil so the pasta doesn't stick.

2. Finely chop the garlic.

3. Mix the mustard with the garlic, honey, and a splash of olive oil until you have a smooth dressing. Add some pepper and salt to taste.

4. Cut the cucumber into small pieces and the spring onion into rings.

5. Halve the tomatoes.

6. Put the pasta in a large bowl and add the vegetables.

7. Cut the salmon into large pieces and add it to the pasta.

8. Stir the dressing together with the chopped dill through the pasta salad.

9. Divide the pasta onto a nice platter and top with the arugula.