ESSENTIAL RECIPES- VEGGIES & SIDES
SUMMERY & CHILLED GAZPACHO
By Pesto Princess @ pesto _ princess
Love a summery, fresh, chilled gazpacho? So do we. And we’ ve made this festive starter much easier this year with our Pesto Princess Fresh Tomato Soup.
INGREDIENTS
• 1 small red pepper, cut into strips
• 1 tablespoon olive oil
• salt & pepper to taste
• 1 sachet fresh tomato soup
• 1 small cucumber, cut into ribbons
• 3 tablespoons basil pesto
• 6 small fresh basil leaves
METHOD
1. Preheat the oven to 180 ° C and chill the sachet of soup.
2. Place the red peppers on a lined or non-stick baking sheet, toss them in olive oil, season with salt and pepper, and roast for about seven to ten minutes. Remove and set aside to cool.
3. Divide the soup evenly among four small glasses or bowls and serve with cucumber ribbons, a dollop of basil pesto, fresh basil leaves, and roasted red pepper strips.
SUMMER GARDEN HARVEST BOWL WITH CITRUS-HERB DRESSING & GRILLED HALLOUMI
By Fresh Solutions WC @ freshsolutionswc
A bowl full of summer; sunshine, colour, crunch and a salty hit of cheese. This vibrant harvest bowl turns fresh produce into a feast in minutes, perfect for long, sunlit afternoons when you crave something wholesome, light and beautiful.
Serves: 4
INGREDIENTS
• 250g halloumi, sliced 1cm thick
• 300g vine-ripened or heirloom tomatoes, cut into wedges
• 2 sweet bell peppers( one red, one yellow), thinly sliced
• 1 small red onion, thinly sliced
• 1 handful fresh basil leaves
• a couple of pomegranate seeds
• 50g baby spinach or mixed greens
For the citrus-herb dressing:
• juice of 1 orange
• juice of ½ lemon
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey( or to taste)
• 1 garlic clove, minced
• salt & freshly ground black pepper
• zest of ½ lemon
• a pinch of chilli flakes, optional
METHOD
1. Preheat a grill pan or griddle. Pat the halloumi slices dry and brush lightly with olive oil. Grill for 2 – 3 minutes per side until golden and marked. Set aside.
2. In a large bowl, combine the tomatoes, peppers, onion, basil, pomegranate seeds and greens.
3. Whisk together the orange juice, lemon juice, olive oil, honey, garlic, salt, pepper, lemon zest and chilli flakes( if using) to make the dressing.
4. Drizzle two-thirds of the dressing over the salad and toss gently to coat.
5. Divide into bowls or onto a large platter, then top with the grilled halloumi.
6. Finish with the remaining dressing and garnish with extra basil or mint if desired.
18 | Summer 2025 / 26 • essentialflavours. co. za