Happy & Healthy

SIX SUMMER RECIPES FOR YOU TO MAKE THIS WEEK

Okay ladies, it’s time to pull out those skirts from your closet one last time, get those pedi’s done and put some sunscreen in your bag. An Indian Summer is on its way! And I’ve always been an advocate for those. I’m secretly hoping that October still has some sunny days in store for us. I love wandering outdoors with all the different shades of colored leaves and then ending up at a terrace somewhere ordering a glass of red wine.

But before we exchange our rosé for red and we all start making stews (love it), it’s time to enjoy a summery salad in our backyards with our favorite summer drinks.

Here are six of my favorite summer combo’s lined up for you. Ready to start cooking?

–  Spicy halloumi salad with grilled peach and sweet potato

A bag of lettuce, spicy halloumi and a peach both from the grill, roasted sweet potato and you’ll have the perfect combo for a summery salad. Top it off with a dressing made out of white balsamic vinegar and olive oil (if you’d like, you can add a pinch of Sriracha for the spicy ladies among us) and you’ll absolutely thrill your lover.

If anyone calls out burrata, I’ll be the first in line. Give me an entire bowl and I’m happy.

–  A traditional Niçoise

You can never go wrong with this classic dish. Lettuce, fresh piece of tuna, anchovies and a boiled egg. Why make it harder than you need to?

–  Grilled vegetables and goats cheese on a bed of green

Grill the vegetable of your choice (I tend to go for eggplant, courgette and paprika) and make a tower of your greens and fresh goats cheese. Top it off with some pesto and balsamic cream. And feel free to add some tagliatelle and fresh parmesan.

– Couscous with shrimp, feta cheese, coriander and eggplant

Season the shrimp with ras el hanout spices and bake it in olive oil. Then it’s time to start working in layers. First a layer of couscous, then a layer of grilled eggplant, feta, rucola and then finish it off with a handful of coriander. Sprinkle on some olive oil and fresh lemon juice and you’re good to go.

–  Tomatoes with fresh mozzarella, basil, sea salt and a good olive oil

Another classic, boy am I going to miss this one.

– Burrata with barley, pine nuts, olive oil, black pepper and fresh mint

If anyone calls out burrata, I’ll be the first in line. Give me an entire bowl and I’m happy.

Now let’s just hope that Indian Summer lasts at least six days. Or longer. Like November or something.

Bon appetit.