Summer Recipes for a Healthy Body

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In the summer it is easy to eat well, with loads of fresh vegetables to choose from. Try our easy recipes for two delicious and healthy summer lunches packed with goodness.

 

Roast Vegetable and Parmesan Tarts

These colourful tarts are quick to assemble, once you have roasted the vegetables.

You will need:

  • 1 pack of ready-rolled puff pastry
  • 100g cherry tomatoes
  • 2 courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 1 tbsp oil
  • 2 tbsps pesto
  • 2 tbsps grated parmesan or other grated cheese

What to do:

  • Turn the oven on to 180C/350F.
  • Chop the cherry tomatoes in half.
  • Slice the courgettes into thin coins.
  • Chop the peppers into chunks, discarding all the seeds.
  • Place all the vegetables in a baking tray with the oil. Add salt and pepper, mix well. Roast for 20-30 minutes until the vegetables are soft.
  • Lay out the puff pastry and cut into squares.
  • Spread a spoonful of pesto onto each square. Don’t go right to the edge. You need to leave a strip of pastry.
  • Arrange a spoonful of roast vegetables on the top, and sprinkle some with cheese.
  • Cook for 15 -20 minutes until the pastry is golden and cheese is melted.

 

Summer Vegetarian Nicoise

This vegetarian take on a traditional nicoise salad uses nuts and seeds instead of tuna.

You will need:

  • 250g potatoes
  • 3 eggs
  • 100g almonds
  • 200g green beans
  • 3 heads gem lettuce
  • 1 head fennel
  • olive oil
  • wine vinegar
  • mustard
  • 2 tbsp mixed seeds (eg pumpkin, sesame, sunflower)

What to do:

  • Peel potatoes and cut into large chunks, then boil until cooked. Set aside to cool down.
  • Cover the eggs in cold water, bring to the boil, and simmer for 7 minutes. Peel when cool and cut into quarters.
  • Toast the almonds in a frying pan over a low heat. They should go slightly brown but not burn.
  • Bring a pan of water to the boil, add the green beans, and simmer for 2-3 minutes until just cooked. Drain and leave to cool.
  • Cut the gem lettuces into quarters.
  • Slice the fennel thinly.
  • Make a salad dressing from oil, vinegar, mustard, salt and pepper.
  • Assemble all the ingredients in a bowl. Add the salad dressing and mix well.
  • Sprinkle with the seeds.

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