Whether you feel bold enough to face a picnic in the lower temperatures we have seen this week, or whether you want to eat indoors, here are some more ideas for simple summer lunches.
Traditionally a Spanish Tortilla contains sliced potatoes, but to reduce carbohydrate I have replaced the potato with sliced cauliflower. This also means this meal is acceptable for those who have a sensitivity to the nightshade family. If you are feeding growing children, who need lots of energy, add in one or two sliced potatoes to make this dish more filling.
For an 8 inch frying pan – makes 8 wedges
- Slice half a medium head of cauliflower and steam until soft.
- Gently fry a medium onion and half a red pepper and 1 crushed clove of garlic in extra virgin olive oil until soft
- Add the cauliflower and spread evenly in the pan.
- Whisk 4 large eggs and add a tablespoon of fresh chopped chives (or a heaped teaspoon of dried chives) and 1/2 teaspoon of paprika. Pour over the veg.
- Turn the heat to the lowest setting and place a lid on the pan. Cook until the egg has set, – 5-10 minutes, or a little longer.
- Carefully ease a spatula around the edge of the tortilla – loosening it from the pan. Turn upside down onto a plate.
- Eat hot or cold. Can be cut into wedges for quick pack lunches or easy suppers
Lemon Chicken Kebabs
2 chicken breasts makes 4-5 kebabs
- Slice each chicken breast into 6-8 chunks
- Break wooden kebab sticks in half – making finished kebabs easier to cook, store and pack.
- Push 3 chunks onto each kebab stick and line up on an oven proof dish
- In a cup, mix juice of half a lemon, grated rind of one lemon, a tablespoon of extra virgin olive oil and a crushed clove of garlic, and drizzle over chicken.
- Place in the fridge and allow to marinate for at least an hour
- Bake at 180 degrees Celsius for 25-39 minutes, until chicken is cooked through
- Eat hot or cold
Middle Eastern Hummus
Adding a pinch of ground cumin seed to this easy hummus recipe gives an added depth of flavour. To help digestion it is worth removing the outer cellulose ‘skin’ of the chickpeas by rubbing them between your hands in a large bowl of water. The Skins are lighter than the chickpeas, so rise to the surface to be skimmed off. This process takes about 5 minutes, but well worth it if you tend to get bloating after eating chickpeas.
- Place 1 cup of cooked chickpeas in a food processor with 2 tablespoons of tahini
- Add the juice of one lemon. If you want an added kick of lemon, add a little grated lemon rind to taste
- To this add a crushed clove of garlic (or 1/2 teaspoon of garlic granules), a teaspoon of onion granules, a teaspoon of ground cumin seed, a pinch of Himalayan Pink salt
- Blend everything together in the processor. To make the hummus less thick and dry you need to add some oil. This is one of the few times I use a ‘light’ olive oil, rather than extra virgin olive oil, which can make a slightly bitter taste. Blend in the oil until you gain the consistency you like.
- Alternatively, if you want to keep the hummus lower in calories, add some water in place of the oil and blend until creamy.
- Check seasoning and store in a glass jar in the fridge for 3-4 days, or freeze in small pots ready to grab and go for pack lunches.