Sweet and Savoury

The fresh dinner ingredient that will add bright flavour to your meals? Summer fruit. And it plays perfectly with spicy, smoky and tangy notes to create amazing new taste combos.

Portrait of Tammy Strobel
The fresh dinner ingredient that will add bright flavour to your meals? Summer fruit. And it plays perfectly with spicy, smoky and tangy notes to create amazing new taste combos.
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Thanks to store-bought pizza dough, this fancy, healthy dinner comes together in just 30 minutes.
Summer Squash, Nectarine and Ricotta Pizza


> All-purpose flour, for work surface > 450g pizza dough, at room temperature > Fine cornmeal, for baking sheet > 1 cup ricotta.

> ¼ cup Parmesan, freshly grated > 2 very small zucchini or other squashes, or a combination of varieties, very thinly sliced.

> 2 small nectarines, very thinly sliced > Kosher salt > Black pepper > 1 tbsp extra virgin olive oil > Lemon zest, for garnish > Basil leaves, for garnish.

1. Place rack in upper third of oven and preheat to 260 deg C. On lightly floured surface, roll and stretch dough into a circle 35cm in diameter. Lightly sprinkle large baking sheet with cornmeal and transfer dough to sheet. Brush off any extra cornmeal.

2. Spread ricotta evenly over dough, leaving 2cm border. Sprinkle with Parmesan, then arrange squash and nectarine over cheese, overlapping decoratively. Season to taste with salt and pepper.

3. Bake pizza for 10 minutes. Turn on broiler and broil for 3 to 5 minutes, until top and edges are brown in spots.

4. Drizzle pizza with oil, and garnish with lemon zest and basil leaves. Cut into slices and serve.

Nutrition facts per serving 472 calories, 16g fat (6.4g saturated), 62g carbohydrate, 19g protein, 3g fibre, 725mg sodium.

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Grilled Kale and Plum Salad with Smoked Almonds


> ¼ cup roasted and salted Marcona almonds > ¼ tsp smoked paprika > 1 bunch kale, tough stems and ribs removed.

> 4 plums, quartered > 3 tbsp roasted walnut oil > Kosher salt > Black pepper.

> 170g plain yogurt, preferably goat’s or sheep’s milk> 1 tbsp fresh lemon juice.

1. Preheat grill to medium high. Toss almonds and paprika together on large sheet of foil until evenly coated. Fold and seal foil into a packet.

2. In a large bowl, toss kale and plums with 2 tablespoons oil. Season to taste with salt and pepper.

3. Place almond packet, kale, and plums in single layer on grill, working in batches if necessary. Cook almond packet for around 2 minutes, until nuts are toasted. Grill kale around 2 minutes, turning once, until crisp and browned in spots. Grill plums for about 5 minutes, turning once, until grill marks appear.

4. Spread serving platter with yogurt. Top with kale and plums. Whisk lemon juice with remaining 1 tablespoon oil and drizzle over salad. Top with almonds and serve.

Nutrition facts per serving 242 calories, 16g fat (1.8g saturated), 20g carbohydrate, 8g protein, 5g fibre, 228mg sodium.

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Spiced Pork and Cherry Kebabs


> 2 canned chipotle peppers in adobo sauce, stemmed and seeded, plus 1 tbsp sauce > ⅓ cup fresh orange juice.

> 3 tbsp fresh lime juice > 1 tbsp balsamic vinegar > 2 tbsp tomato paste > 1 tsp ground coriander > ½ tsp kosher salt.

> ¼ tsp black pepper > 450g pork tenderloin, cut into 2cm pieces > 450g cherries, stemmed and pitted > Cilantro leaves, for garnish.

1. Preheat grill or grill pan to medium high.

2. Place chipotles, adobo sauce, orange juice, lime juice, vinegar, tomato paste, coriander, salt and pepper in blender or food processor and puree. Place pork in medium bowl and toss with ¼ cup of sauce. In another medium bowl, toss cherries with remaining sauce.

3. Alternately, thread pork and cherries onto 8 long skewers or 12 medium ones (if using bamboo skewers, soak them in water for 30 minutes beforehand). Reserve sauce that remains in cherry bowl.

4. Grill skewers on one side for around 2 minutes until pork releases easily from the grate. Flip skewers and brush with reserved sauce. Grill for 2 minutes more, then flip skewers again and brush with sauce. Continue to grill 1 to 2 minutes more, until pork is nearly white in the centre. Garnish with cilantro and serve.

Nutrition facts per serving 242 calories, 5g fat (1.4g saturated), 25g carbohydrate, 25g protein, 3g fibre, 467mg sodium.

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Sweet-and-Sour Blackberry Snap Peas


> 1½ tsp canola oil > 340g sugar snap peas, halved on an angle if large > Kosher salt.

> 2 tbsp water > 170g blackberries, halved if large > 1½ tsp honey > 1 tsp red wine vinegar.

1. Heat oil in large skillet over medium-high heat. Add peas, sprinkle with salt, and stir. Add water (carefully, to avoid spattering) and cook, stirring, for around 2 minutes until water evaporates and peas are bright green and crisptender. Transfer to serving dish.

2. Add blackberries, honey and vinegar to hot skillet. Cook, swirling the pan, for 1 to 2 minutes, until vinegar evaporates and berries are glazed. Scatter berries on top of peas. Serve hot.

Nutrition facts per serving 77 calories, 2g fat (0.2g saturated), 13g carbohydrate, 3g protein, 4g fibre, 127mg sodium.

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White beans, wholegrain tortillas and peaches give this dish 15g of heart- healthy fibre per serving.
White Bean Tacos with Peach-and-Fennel Slaw


> 2 firm peaches, cut into ½cm matchsticks > 1 very small fennel bulb, cored and thinly sliced > 1 tbsp white balsamic vinegar.

> Kosher salt > Black pepper > 2 tbsp extra virgin olive oil, plus more for drizzling > 1 large shallot, thinly sliced.

> 400g reduced-sodium cannellini beans, rinsed and drained > ¼ cup water, plus more as needed.

> ¼ cup finely chopped flat-leaf parsley leaves, plus more for garnish > 8 soft taco-size wholegrain tortillas.

1. In medium bowl, toss together peaches, fennel and vinegar. Season with salt and pepper. Toss and set aside.

2. Heat oil in large skillet over medium heat. Add shallot and pinch of salt, and cook for around 3 minutes, stirring, until golden. Add beans and water. Cook for about 5 minutes, mashing and stirring, until about half the beans are crushed and the mixture is hot. Add water as needed to prevent mixture from becoming too thick. Stir in parsley, then season to taste with salt and pepper.

3. Warm tortillas. Divide bean mixture and then peach slaw among tortillas. Garnish with parsley and serve.

Nutrition facts per serving 522 calories, 18g fat (3.6g saturated), 77g carbohydrate, 17g protein, 15g fibre, 843mg sodium.

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