Bring opposing flavours together, and that’s where the food magic happens.
Bring opposing flavours together, and that’s where the food magic happens. Take berries, figs, and stone fruits, and combine them with zesty and spicy notes for dishes that are bright and beautifully balanced.
WHY A PEPPERY PUNCH?
The spice helps bring out the sweet flavour and aroma of summer strawberries.
GRILLED SALMON WITH PEPPERED STRAWBERRIES & TOMATO, CORN & WATERMELON SALAD
START TO FINISH: 25 MINUTES
> 4 strawberries, hulled and very thinly sliced
1. Heat a grill to medium-high.
2. In a large bowl, toss together the red chilli, tomatoes, 2 tablespoons sherry vinegar, and a pinch each of salt and pepper; set aside.
3. Grill the corn and salmon, turning once, until the corn is blackened in spots and the salmon is just cooked through, about 12 minutes. Transfer both to a cutting board.
4. Cut the kernels off the corncobs and add to the bowl with the chilli, along with the watermelon, 2 tablespoons oil, and a pinch each of salt and pepper. Gently fold to evenly coat, then divide among serving plates and place salmon fillets on top.
"The figs and grapes release their juices, infusing the dish with fresh, fruity flavour. "
GRILLED SUMMER SQUASH SALAD WITH FIG-GRAPE DRESSING
START TO FINISH: 25 MINUTES
> 2 tbsp torn tarragon
1. Heat a grill to medium-high.
2. In a large bowl, whisk together the vinegar, honey, oil, and a pinch each of salt and pepper. Add the figs and grapes and gently fold to coat evenly. Set aside.
3. Grill the zucchini until crisptender and grill marks appear, 4 to 5 minutes per side. Transfer to serving plates.
Nectarines are also in the dressing for sweetness in every bite.
CHILLED SWEET & SPICY SOBA NOODLES
START TO FINISH: 20 MINUTES
> 2 tsp roasted sesame seeds
1. Bring a large saucepan of water to a boil. Cook noodles according to package directions. Drain well, rinse under cold water until cool, and drain again.
2. Meanwhile, finely grate half of a nectarine into a large bowl. Add the gochujang, vinegar, soya sauce, and sesame oil to the bowl and whisk until well blended. Thinly slice the remaining nectarines and reserve.
3. Add cooled noodles to the bowl with sauce and toss until evenly coated.
4. Divide the dressed noodles among 4 serving bowls. Arrange the nectarines, cucumber, carrots, and romaine on top. Sprinkle with the sesame seeds and serve with sliced nectarines.
