These baked eggs can be made from scratch in 30 minutes using fresh tomatoes, and what’s not summery about that? I love having baked eggs with sourdough toast to dip in but flat bread works really well too.
Cauliflower, Bocconcini and Balsamic Flatbread
Golden cauliflower roasted until it’s crispy and nutty tops just melted bocconcini and is then drizzled with a balsamic glaze for a sweet and sharp finish. A handful of parsley and parmesan salad to finish and you’ve got a yummy vegetarian flatbread.
Summer Chickpea Salad with Feta
This chickpea salad is the perfect thing to top avocado toast, have along side grilled meat or fish, or just eat for lunch along with some soft boiled eggs. I also love it as part of a mezze spread.
Green Bean and Sugar Snap Pea Salad with Fennel and Feta Dressing
This salad is fresh and simple, the dressing has a tiny hint of spice and the natural herbaciousness (is that a word?!) of the fennel seeds that pairs really wonderfully with the zesty lemon and salty feta. Serve it as pictured with soft boiled eggs for extra richness – or without as a simple side salad.
Hummus with Slow Roasted Tomato and Pomegranate Salad
I know, another hummus recipe, I’m so basic. This is a vegetarian take on the chicken salad one I posted last week and don’t complain because hummus is life and you can never have too much!
Cheese and Egg Tacos – Low Carb, High Protein
I don’t even know where to start with how delicious these are. They are ridiculously yum. They’re basically cheesy eggs crossed with a taco. And they’re twice as good as they look.
Thyme Roasted Carrot and Goats Cheese Bruschetta
I made this for the first time months ago and have been meaning to retest the recipe forever, and when I found these tri coloured baby carrots and my local market I knew it was time. That said you can easily use whatever carrots you can get your hands on. These babies just look oh so pretty.
Vegetable and Chickpea Soup with a Herb Pesto
This is a tomato based vegetable soup loaded with spices, a variety of vegetables and topped with a yummy herb pesto. It’s one of those dishes you can make from the leftovers in your fridge and a couple of pantry items so feel free to mix up the ingredients as you see fit.
Ponzu Prawn Black Rice Poke Bowls
Poke bowls might seem like a summery option but by adding warm cooked prawns you cut down on that summery vibe just a little. The black rice adds a seriously nutty vibe to these bowls that are topped with my favourite poke toppings.
Creamy Pesto Noodles with Roast Tomatoes and Chickpeas (Vegan)
This is an idea I got from my friend Alice that is staying with us at the moment – my housemate and her are doing a Gut Makeover and needed to keep it dairy free and gluten free and you miss neither with this recipe!