1. Prawn-stuffed eggplants in tamarind tomato sauce
The appeal of stuffed foods is near-universal: dumplings, dolma, devilled eggs. These prawn-and-fish stuffed numbers are inspired by Chinese stuffed eggplants but take a Middle Eastern turn with turmeric, cinnamon, cumin and a tamarind-spiked tomato sauce. Yotam Ottolenghi has recommended haddock fillets here but in Australia you could substitute with firm, white-fleshed fish like barramundi, snapper or Spanish mackerel.
2. Chicken, grape and za’atar salad
What makes a good chicken salad a great chicken salad? When it contains roasted chook, a juicy grape and mustard dressing, a bed of cress and herbs, and a smattering of za’atar. You will need to start this ahead of time, preferably overnight, to marinate the chicken (yoghurt is an excellent meat tenderiser); in fact, all the components can be prepared ahead of time and then assembled when it’s time to serve. It’s also an excellent sandwich stuffer for picnics and alfresco lunches.
3. Spiced lamb skewers with caper and oregano salsa
Meat on sticks – another much-loved food group that is represented all over the world. This recipe calls for 300g of boneless lamb shoulder, cut in to bite-size pieces, but you could ask your butcher to do this for you. Like the chicken salad, an overnight marinade works wonders, though here it’s coconut milk that tenderises the meat. The recipe makes four skewers but could easily be scaled up for a crowd.
4. Confit tomato pasta with dukkah pangrattato
Come for the tomatoes, stay for the garlic. The tomatoes (use the more commonly found cherry variety instead of datterini) are confit in olive oil until they “burst and caramelise” but it’s the whole head of garlic, roasted until its cloves are sweet and jammy, that calls out to me like a foghorn. Then build layers of flavour: a dukkah pangrattato, a rough herb sauce, a touch of creme fraiche and your MVP, the confit tomato-garlic, all stirred through the conchiglie. Notably, this recipe requires minimal chopping and leaves the food processor to do the heavy lifting.
5. Harissa sardines with zingy herb salsa
With 50g of harissa, this tinned-fish recipe puts the “hot” in “hot girl food”. Aside from making the most of affordable, flavour-packed sardines (referred to as “pilchards” in the recipe), this is a dish that can be adapted to whatever is in your fridge or pantry – substitute coriander with any soft herbs, green beans for any quick-cooking vegetable, spring onions for red or brown onions. Serve with the carbohydrate of your choice.
6. Green bean salad with aquafaba aioli
Aquafaba is a protein-rich “miracle ingredient” that can, in many instances, substitute for eggs. So whether you are vegan, allergic to eggs, or simply have excess tinned-chickpea-water that needs using up, this aioli is your creamy, mouth-coating, egg-free friend. The salad, meanwhile is a tangle of fresh legumes: green beans, sugar snaps and snow peas, some which are blanched, some which are raw and finely shredded – so a sharp knife is a must. The result is a part-slaw, part-salad that works wonderfully with roast chicken with preserved lemon.
7. Grilled nectarine and cucumber salad with gochujang dressing
Perhaps, like me, you’ve long harboured a suspicion of cooked fruit in savoury dishes. But place a nectarine or two on the grill and something magical happens: it becomes jammy, caramel-y and with a texture that’s close to a soft persimmon’s, and it works well in dishes with a sweet-sour element. This cucumber salad looks as though it takes cues from Korean oi-muchim and I can imagine it playing a strong supporting role to barbecued red meats. The dressing can keep into the fridge for a week and makes an excellent topping for noodles.
8. Roast zucchini with harissa and yoghurt
This is one of those excellent multi-taking recipes – while the zucchini (courgette) and yellow capsicum (pepper) are roasting, combine your dressing of rose harissa, pomegranate molasses and sliced shallot (the red, onion-like specimen you might know as a French shallot or eschalot). Then make a bed of yoghurt, ripple through the deep-red dressing and top with your roast vegetables. It is, of course, best with crusty bread.
9. Poached peaches with rosé granita
A colleague has just discovered a local gelateria serves granita – as she divulged her icy lunchtime find, her widened eyes sparkled with joy (she was probably riding a sugar high). Ottolenghi’s recipe is boozed up with three wine glasses’ worth of rosé, flavoured with peach and ticked pink with rose water; the creme fraiche and naked poached peaches upgrade this frozé to an elegant dessert.
10. Watermelon with lime syrup and spiced salt
To me, watermelon is best served fridge-cold. But if you like yours tricked up, serve your slices with a simple lime syrup and a bowl of sumac-chilli salt for dipping. Spiced salt is particularly good with any cold, sour fruit like pineapple and underripe nectarines – if you know, you know.
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