With the summer getting into full swing, we thought we would share our favourite recipes that are ideal for al fresco dining:

Peach, mint, pine nut and rocket salad:

This incredibly delicious and simple recipe is a perfect dish to serve up alongside a selection of sliced meats and bread.

Ingredients: 3 peaches (finely sliced), 1 packet of Buffalo Mozzarella (sliced), 1 packet of fresh mint, a handful of toasted pine nuts, fresh rocket.

Method: Combine all the prepared ingredients in a bowl, dress the salad using 2 tbsp. of olive oil and 1 tbsp. of balsamic vinegar. Mix well and serve.

Quick Chilli Squid:

A super-fast, tasty crowd pleaser, ideal for barbeques and al fresco dining.

Ingredients: 1 chilli, 1 clove of garlic, handful of fresh coriander (chopped), 2 tbsp. of lime juice, 1 tbsp. of grated ginger, fish sauce, sugar and 600g of raw squid.

Chilli dipping sauce method: combine all the ingredients apart from the squid in a bowl. Set aside.

Squid: remove the tentacles and cut the head open and cut into 7cm diamonds. Cover in half the dipping sauce and get ready to barbeque. Cook the squid for 2-3 minutes on a high heat (be sure not to overcook them as they will go rubbery). Season and serve with lime and the other half of the dipping sauce.

Panzanella:

This is a classic Italian salad, which is simple to prepare and makes use of any old bread.

Ingredients: 1 small loaf of bread (about 2-3 days old -  cut into large cubes),1 cucumber, 1 large red onion, 3 ripe tomatoes, 5 tablespoons of extra virgin olive oil, 3 tablespoons of red wine vinegar, handful of capers and a bunch of Basil.

Method: roughly chop the red onion, tomatoes, cucumber and add the bread, mix well. Add olive oil, basil, red wine vinegar and chopped capers to make the dressing. Pour over the salad and leave to rest for at least 2 hours (preferably overnight) to let the flavours develop.

Grilled courgette, feta and mint salad:

This wonderful dish is perfect for barbecues, as the grill will give the courgettes that wonderful smoky flavour.

Ingredients: 6 courgettes, 1 pack of feta, 1 packet of fresh mint, 3 tablespoons of olive oil, 1 and 1/2 tbsp. of balsamic vinegar, walnuts, salt, pepper, 1 small packet of rocket salad, 3 clove of garlic (crushed)

Method: Cut each courgettes lengthways to create 6 slices, add the crushed and 1 tbsp. of oil. On a high heat, cook your courgettes until they have a nice char grilled. Set aside to cool. Mix small feta chunks with chopped mint, toasted walnuts and rocket. Add the courgettes and dress the salad with the remaining olive oil and balsamic vinegar.

Jersey Potato salad:

No outdoor eating experience would be complete without a lovely potato salad. Here’s our simple recipe:

Ingredients: 500g bag of Jersey potatoes, 3 spring onions, 3 tablespoons of mayonnaise, black pepper, handful of roughly chopped dill, 1 tsp. Dijon mustard, salt.

Method: Boil the potatoes in salted water until cooked through. Once cooled, chop them into small bite sized pieces. Finely chop the spring onions and mix into the potatoes. Combine mayo, mustard and dill, black pepper and salt and dress the salad.

Autumn Red Peaches By Jack Dykinga

Autumn Red Peaches By Jack Dykinga

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