Firstly; salads. Just take a peek into my Recipe Index and you'll realise how keen I am to feed myself (and my husband) with colourful, fresh salads that are really more like meals than just sides. This Greek-inspired salad consists of simple ingredients like cherry tomatoes, cucumber, red onion, mixed salad leaves, Sicilian olives (instead of traditional Kalamata) and feta cheese. Drizzle with good extra-virgin olive oil and balsamic vinegar and grind a bit of black pepper on top. Voilà, lunch or even a light dinner is sorted.
Vegetables are obviously always heavily featured even in our main meals. This mushroom and eggplant stack has grilled eggplant smeared with a miso-honey-tamari mixture, layered with pan-fried button mushrooms and toasted sesame seeds. It is a perfect little meal served with a fresh salad and a slice of chunky bread, if you like.
Another easy summer-meal is barbecued portobello mushrooms topped with basil-walnut pesto. Simply grill or pan-fry olive oil-drizzled mushrooms (with stalks removed) and top with a pesto made with a bunch of fresh basil, half an avocado, lemon juice, olive oil, a handful of walnuts, pinch of salt and pepper.
Finally, desserts. I can't think of anything better than seasonal ingredients (like figs, in this case), served with cheese, ricotta or yoghurt and drizzled with pure Australian honey. Really, what more could you possibly need?