Well we nearly had a bit of nice weather over the last weekend did'nt we? At least some of you out there, wherever you may be, will have had good weather!! I don't know about you, but sunshine makes me think of, yes, barbecues, but also more healthy, fresh and 'clean' food.
On Sunday, we had a taste for fish so here's what I prepared for lunch, instead of something more traditional: A platter of marinaded king prawns on skewers and fresh, grilled sardines.
A simple fennel, red onion, radish and goat's cheese salad.
For the marinade, just warm a couple of tablespoons of olive oil with 2 teaspoons of hot chilli sauce and 2 chunky cloves of crushed garlic, some salt and pepper. Add your raw king prawns to the cooled mixture and leave to marinade for at least an hour. when satisfied with the marination, feed onto pre-soaked wooden skewers.
The fresh sardines can be left, head in tact, or headless and placed onto the hot barbecue , along with the prawns. Both will take minutes to cook, and should be turned a couple of times.
Finely slice the fennel - 1 large bulb will feed 4. Toss this with finely sliced red onion; finely sliced radish, extra virgin olive oil and freshly squeezed lime juice. Crumble as much or as little goats cheese over the top and garnish with drizzled honey, pine nuts and chop the green part of the fennel and scatter, for colour and fragrance.
Serve with crusty bread, olive oil and balsamic to dip.
Hope this works for you! x
On Sunday, we had a taste for fish so here's what I prepared for lunch, instead of something more traditional: A platter of marinaded king prawns on skewers and fresh, grilled sardines.
A simple fennel, red onion, radish and goat's cheese salad.
For the marinade, just warm a couple of tablespoons of olive oil with 2 teaspoons of hot chilli sauce and 2 chunky cloves of crushed garlic, some salt and pepper. Add your raw king prawns to the cooled mixture and leave to marinade for at least an hour. when satisfied with the marination, feed onto pre-soaked wooden skewers.
The fresh sardines can be left, head in tact, or headless and placed onto the hot barbecue , along with the prawns. Both will take minutes to cook, and should be turned a couple of times.
Finely slice the fennel - 1 large bulb will feed 4. Toss this with finely sliced red onion; finely sliced radish, extra virgin olive oil and freshly squeezed lime juice. Crumble as much or as little goats cheese over the top and garnish with drizzled honey, pine nuts and chop the green part of the fennel and scatter, for colour and fragrance.
Serve with crusty bread, olive oil and balsamic to dip.
Hope this works for you! x
No comments:
Post a Comment