If you’re starting to crave lighter, fresher meals as the Australian sun peaks, try out renowned food stylist and author Donna Hay’s foolproof summer recipes, that reflect the vibrancy of the season.
With her simple yet sophisticated approach to cooking, Donna Hay has created new recipes that promise to elevate your summer dining experience while keeping you healthy.
1. Risoni and chilli-honey haloumi salad
Donna Hay’s first salad dish is a symphony of textures and tastes, combining tender risoni pasta with a peppery bite of rocket, the sweetness of currants, and the crunch of toasted almonds.
With halloumi as the hero of the dish, this recipe is a standout if you fancy a salad recipe that is good for the body, delightful, and easy to prepare.
Serves: 4
Ingredients
- 350g dried risoni
- ⅓ cup (80ml) lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- sea salt and cracked black pepper
- 100g rocket leaves
- 1 cup (16g) mint leaves, torn
- ½ cup (80g) toasted almonds, chopped
- ½ cup (50g) currants
- 1 tablespoon extra virgin olive oil
- 440g haloumi, cut into chunks
- ⅓ cup (120g) honey
- 1 teaspoon dried chilli flakes
Method
1. Use a large saucepan of salted boiling water to cook the risoni. Leave it cooking for 8 minutes or until al dente. Drain and refresh under cold water. Set aside.
2. For the chilli-honey haloumi, heat a large non-stick frying pan over medium–high heat. Add oil and haloumi, cooking until golden (about 3 minutes). Remove from heat, add honey and chilli, and stir to combine. Set aside.
3. Whisk together lemon juice, oil, mustard, salt, and pepper.
4. In a serving bowl, combine risoni, rocket, mint, almonds, currants, and lemon dressing. Toss well.
5. Top with the chilli-honey haloumi and serve immediately.
2. Smashed pea and prosciutto salad with haloumi crisps
Another summer recipe that is sure to impress at any summer gathering is Donna Hay’s unique take on the classic salad. She elevated the taste of the humble pea by adding salty prosciutto and crispy haloumi, creating a textural masterpiece that’s as pleasing to the eye as it is to the palate.
Impress your loved ones and try out this recipe, as well.
Serves: 4
Ingredients
- 300g haloumi, shaved with a peeler
- 60g unsalted butter
- 500gfrozen peas
- 2 teaspoons finely grated lemon rind
- sea salt and cracked black pepper
- 1½ cups (24g) mint leaves
- 150g rocket leaves
- 8 slices prosciutto
- toasted bread slices and lemon wedges, to serve
Method
1. Preheat oven to 160°C.
2. For the haloumi crisps, spread the shaved haloumi on a large tray lined with non-stick baking paper. Bake for about 10 to12 minutes until crisp and golden.
3. Over medium heat, add butter and cook until it melts. Toss in the peas, lemon rind, salt and pepper. Stir well to combine all ingredients and cook for 2 to 3 minutes or until the peas are completely heated.
4. Roughly smash half the peas with a fork before tossing in mint and rocket.
5. Top the bread slices with the smashed peas, prosciutto, haloumi. Serve with lemon wedges for an even better taste.
3. Grilled peach and burrata salad
Make the most of Australia’s abundance of stone fruits with Donna Hay’s grilled peach and burrata salad that combines the smoky char of grilled peaches with the creamy indulgence of burrata cheese.
This recipe showcasesthe sweetness of peaches perfectly balanced by a tangy balsamic glaze and the fresh bite of basil leaves.
Serves: 4
Ingredients
- 4 ripe peaches, halved and pitted
- 2 tablespoons olive oil
- 200g burrata cheese
- a handful of fresh basil leaves
- 2 tablespoons balsamic glaze
- sea salt and cracked black pepper
Method
1. Preheat a grill pan over medium-high heat. Brush the peach halves with olive oil and place them cut side-down on the grill. Cook for 4-5 minutes or until charred and slightly softened.
2. Arrange the grilled peaches on a serving platter. Tear the burrata and scatter over the peaches.
3. Drizzle with balsamic glaze and garnish with fresh basil leaves. Season with salt and pepper to taste.
4. Summer prawn cocktail with avocado and mango salsa
For seafood lovers, Donna Hay’s modern take on the classic prawn cocktail isthis fresh seafood dish that combines the sweetness of mango, the creaminess of avocado, and the freshness of prawns.
This recipe’s homemade cocktail sauce also adds just the right amount of kick to this refreshing dish.
Serves: 4
Ingredients
- 500g cooked prawns, peeled and deveined
- 1 ripe mango, diced
- 1 ripe avocado, diced
- juice of 1 lime
- 1 small red onion, finely chopped
- a handful of coriander leaves, chopped
- ½ cup mayonnaise
- 2 tablespoons tomato sauce
- 1 teaspoon Worcestershire sauce
- a few drops of hot sauce (to taste)
- sea salt and cracked black pepper
Method
1. In a bowl, combine the diced mango, avocado, lime juice, red onion, and coriander. Gently toss to mix and set aside.
2. For the cocktail sauce, mix together mayonnaise, tomato sauce, worcestershire sauce, and hot sauce. Season with salt and pepper.
3. Arrange the prawns on serving glasses or plates. Spoon the avocado and mango salsa over the prawns and drizzle with the cocktail sauce.
5. Frozen berry and vanilla semifreddo
Lastly, cool down with Donna Hay’s semi-frozen dessert that highlights creamy vanilla paired with bursts of frozen berries.
Aside from being the perfect finale for any summer meal, it is also packed with antioxidant-rich berries, which can be beneficial for the older demographics looking to boost their nutritional intake.
Serves: 6-8
Ingredients
- 1 vanilla bean, split and seeds scraped
- 600ml thickened cream
- 1 cup caster sugar
- 6 large egg whites
- 2 cups 300g mixed berries, frozen
Method
1. Line a loaf pan with plastic wrap, leaving some overhang.
2. In a large bowl, whip the cream with the vanilla seeds until soft peaks form.
3. In another bowl, beat the egg whites until soft peaks form. Gradually add the sugar, beating until stiff and glossy.
4. Gently fold the egg white mixture into the whipped cream. Fold in the frozen berries.
5. Pour the mixture into the prepared pan and freeze for at least 6 hours or until firm.
6. To serve, invert the semifreddo onto a serving platter and remove the plastic wrap. Slice and serve immediately.
Aside from being delicious, these recipes also offer a delightful way to enjoy fresh, nutritious ingredients that are as good for the body as they are for the soul.
Try out these recipes and let us know what you think. How did you give your own spin to them? We’d love to know how you did in the kitchen! Share your summer kitchen stories or any recommended recipes in the comments section.
Also read: The perfect Christmas pudding
