Sunday 24 June 2018

Fast and fabulous summer recipes

Weekends always seem to get busier in the summer months so quick and quirky recipes are a necessity...

Banana and ricotta on toast serves two
Grapefruit really gets on with the uber salty halloumi cheese

Aoife McElwain and Mark Duggan

Summer feels like it might be making a comeback, bringing with it the burst of energy that sees most people's diaries suddenly filling up.

A party! A BBQ! A day sorting out the back garden! Spring cleaning (better late than never)! Our weekends always seem to get busier in the summer months so we like to be armed with recipes that are both fast and fabulous.

This week, we want to help INSIDER readers eat really well using seasonal produce over a busy weekend. Who says we can't have it all?

Banana and Ricotta on Toast

(serves 2)

This quick little toasted treat is ready in minutes and is a healthy yet entirely scrumptious way to start the day. If you're feeling a little less virtuous, melt some top quality chocolate (one of our favourites is Cork's Clonakilty Chocolate www.clonakiltychocolate.com) to drizzle over the top. And don't forget, your toast toppings are nothing without the bread they're served on. We chose the Dublin based Tartine Bakery's (www.tartine.ie) beautiful hazelnut, walnut and fig sourdough for this quick breakfast.

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Banana and ricotta on toast

Ingredients

2 slices of your favourite bread

1 banana

2 tablespoons of ricotta (we're obsessed with Cork's Toonsbridge Ricotta)

Handful of chopped hazelnuts

Runny honey

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Method

Toast your bread to your liking.

Slice your banana.

Slather your toast generously with ricotta.

Evenly divide and layer your slices of banana on top of the toast.

Sprinkle the chopped hazelnuts on top.

Finish with a lovely drizzle of runny honey.

 

Grapefruit and Halloumi Salad

(serves 2)

Grapefruit salad.jpg
Grapefruit and halloumi salad serves two

We love a bit of fruit in salad. We've featured the more wintery peach and mozzarella salad on a video on www.forkful.tv (which also boasts a particularly impressive cameo from forkful mascot Daffodil the Dog). This is our summer version and we are really into how the bittersweet pink grapefruit gets along with the uber salty halloumi cheese. A pleasure to prepare and eat.

Ingredients

About 150g of halloumi cheese

1 pink grapefruit

2 large handfuls of your favourite salad leaves

A handful of finely chopped walnuts

For the dressing

Leftover grapefruit juice

1 tablespoon of red wine vinegar

3 tablespoons of olive oil

1 tablespoon of runny honey

Salt

Pepper

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Method

* Heat a little drizzle of oil in a large, non-stick frying pan. Slice your halloumi so that they're about 1cm thick. Fry in the oil for three to five minutes on each side, until wonderfully golden brown.

* Meanwhile, slice your pink grapefruit into quarters. Use a sharp knife to carefully remove the juicy fruit from the skin before slicing in half. You should be left with eight segments.

* You'll notice there might be a bit of juicy fruit left on the grapefruit skin, which you don't want to go to waste. Start making your dressing by squeezing any juice that may be leftover from the skin of the grapefruit into a bowl. Add the red wine vinegar, olive oil and honey. Season with a good pinch of salt and pepper before mixing well.

* Arrange your salad leaves in a bowl before topping with the fried halloumi and the pink grapefruit segments. Add a healthy sprinkling of chopped walnuts, before drizzling generously with the tangy dressing and serve immediately -- preferably outside in the sunshine.

First published in INSIDER Magazine, exclusive to Thursday’s Irish Independent

First published in INSIDER Magazine, exclusive to Thursday's Irish Independent
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