HOW TO AMP UP YOUR SUMMER NUTRITION
When you’re loving the balmy nights and shared meals with friends but want to keep your health in check go with nutritious seasonal produce teamed with plenty of greens and a good quality source of protein, iron and zinc such as beef. Bring friends and family together over these delicious recipes with an abundance of nourishment and flavour all in one hit.
SKIRT STEAK WITH CHIMICHURRI
Serves 4
GF : DF : SF
750-800g piece of skirt steak, fat trimmed
1 teaspoon olive oil
Marinade:
2 tablespoon oregano, finely chopped
pinch chilli flakes
1/4 cup fresh orange juice
2 cloves garlic, crushed
2 tablespoons lime juice
Chimichurri:
1 1/2 cups coriander sprigs, finely chopped
1/2 cup parsley leaves, chopped
1 clove garlic, crushed
1/2 cup extra virgin olive oil
1/2 tablespoon apple cider vinegar
good pinch sea salt, black pepper and chilli flakes
Marinate:
Combine all ingredients for marinade in a jar and shake to combine. Place whole piece of skirt steak into a container or snap lock back, pour over marinade and allow to marinate for an hour or overnight if time allows.
Cook:
Remove beef from marinade, wipe off excess marinade. Heat a bbq or grill pan on high and drizzle with oil, cook steak for 3-4 minutes each side. Transfer to board, cover and allow to rest 5 minutes before serving.
Serve:
Slice the steak on the diagonal approximately 0.5-1cm thick. Drizzle with chimichurri and serve.
GRILLED ASPARAGUS WITH HALOUMI AND LIME
Serves 4 as a side
GF : SF : V
1 bunch asparagus, ends trimmed
200g haloumi, sliced 1cm thick
1 tablespoon olive oil
1 lime, cut in wedges
ground black pepper
Optional : chilli flakes
Drizzle olive oil over haloumi and asparagus and place on a hot bbq or fry pan to cook 2 minutes each side. Remove from pan, squeeze with lime and add a good grind of black pepper and serve.
SUMMER GREEN SALAD
GF : DF : SF : V
Serves 4
3 cups baby rocket
400g fresh broad beans in the pod
1 medium (150g) green apple, cored and cut into matchsticks
1/4 cup mint leaves, finely sliced
1/4 cup mixed pepitas and sunflower seeds, toasted
1 avocado, seed removed, sliced
sea salt and black pepper
Dressing:
2 teaspoons dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons or juice of 1 lime
2 teaspoons apple cider vinegar
Bring a small saucepan of water to the boil and add a pinch of salt. Remove broad beans from pods. Boil for 2 minutes, drain and refresh with cold water. In a large mixing bowl toss together rocket, broad beans, apple, mint and seeds, then drizzle with dressing. Place in a serving bowl, top with avocado and season with sea salt and black pepper and serve.
+ If you can’t find broad beans you can use fresh or frozen peas
++ This is a sponsored post, however all thoughts, opinions and creative expression is the authors own.
