Below are some of the recipes mentioned in our Easy, Summer-Friendly Christmas Dishes post.

1. Watermelon, Mint & Feta Salad

Serves: 4–6 | Prep: 10 mins

Ingredients:

• 4 cups cubed watermelon
• 150g feta, crumbled
• 1 handful fresh mint leaves, chopped
• 2 tbsp extra virgin olive oil
• Juice of 1 lime
• Salt & pepper to taste

Method:

1. Place watermelon cubes in a large bowl.
2. Sprinkle over crumbled feta and chopped mint.
3. Drizzle with olive oil and lime juice.
4. Toss gently to combine.
5. Season lightly with salt and pepper. Serve immediately.

2. Roasted Kumara & Baby Spinach Salad

Serves: 4 | Prep & Cook: 25 mins

Ingredients:

• 3 medium kumara, peeled & diced
• 2 tbsp olive oil
• Salt & pepper
• 4 cups baby spinach
• 50g toasted pumpkin seeds
• Optional: crumbled goat cheese or feta

Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey

Method:

1. Preheat oven to 200°C (fan 180°C).
2. Toss kumara in olive oil, salt, and pepper. Roast for 20 mins or until golden and tender.
3. In a large bowl, combine baby spinach, roasted kumara, and pumpkin seeds.
4. Whisk dressing ingredients together and drizzle over salad. Toss gently.
5. Top with optional cheese if desired.

3. Berry & Almond Couscous Salad

Serves: 4 | Prep: 15 mins

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup sliced almonds, toasted
• 2 tbsp fresh mint, chopped
• 2 tbsp orange juice
• 1 tbsp olive oil
• 1 tsp honey

Method:

1. Place couscous in a bowl and pour over boiling water. Cover for 5–10 mins until fluffy.
2. Fluff couscous with a fork, then stir in berries, almonds, and mint.
3. Whisk together orange juice, olive oil, and honey; pour over salad and toss gently. Serve chilled.

4. Garlic & Lemon Prawns

Serves: 4 | Prep & Cook: 10 mins

Ingredients:

• 500g fresh prawns, peeled & deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Juice & zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• Salt & pepper

Method:

1. Heat olive oil in a large frying pan over medium heat.
2. Add garlic and sauté for 1 min.
3. Add prawns and cook for 2–3 mins per side until pink and cooked through.
4. Remove from heat, drizzle with lemon juice, sprinkle zest and parsley. Serve warm.

5. Honey Soy Glazed Salmon

Serves: 4 | Prep & Cook: 15 mins

Ingredients:

• 4 salmon fillets
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tsp sesame oil
• 1 garlic clove, minced
• Optional: sesame seeds and spring onions to garnish

Method:

1. Preheat oven to 200°C (fan 180°C).
2. Mix soy sauce, honey, sesame oil, and garlic in a small bowl.
3. Place salmon fillets on a lined baking tray and brush generously with glaze.
4. Bake for 10–12 mins or until salmon is cooked through.
5. Garnish with sesame seeds and sliced spring onions. Serve immediately.

6. Pavlova with Fresh Summer Berries

Serves: 6–8 | Prep & Cook: 1 hr 15 mins

Ingredients:

• 4 egg whites
• 1 cup caster sugar
• 1 tsp white vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract
• 250ml cream, whipped
• 2 cups mixed berries (strawberries, blueberries, raspberries)

Method:

1. Preheat oven to 120°C (fan 100°C). Line a baking tray with baking paper.
2. Beat egg whites until soft peaks form. Gradually add sugar, beating until glossy.
3. Fold in vinegar, cornflour, and vanilla.
4. Spoon mixture onto tray, shape into a circle with slightly raised edges.
5. Bake for 1 hour, then turn off oven and let pavlova cool completely inside.
6. Top with whipped cream and fresh berries just before serving.

7. Frozen Yoghurt Cups

Serves: 4 | Prep & Freeze: 4 hrs

Ingredients:

• 2 cups Greek yoghurt
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 cup fresh fruit (berries, kiwi, mango)
• Optional: granola for topping

Method:

1. Mix yoghurt, honey, and vanilla.
2. Layer yoghurt and fruit into small cups or jars.
3. Freeze for at least 4 hours.
4. Top with granola before serving for extra crunch.