Plate it up: Refreshing summer treat on a plate

Grilled chicken with herbed couscous and summer veggies

• 2 chicken breasts

• 2 tbsp olive oil

• Juice of 1 lemon

• 2 garlic cloves, minced

• 1 tsp paprika

• 1 tsp dried oregano

• Salt and pepper

• 1 cup couscous

• 1 cup chicken or veg stock (boiling)

• 1 tbsp olive oil

• Zest of 1 lemon

• 2 tbsp chopped parsley

• 1 tbsp chopped mint

• 1 zucchini, sliced

• 1 red bell pepper, cut in chunks

• 1 red onion, sliced

• Optional: mushrooms, cherry tomatoes, asparagus

• Olive oil, salt, pepper

1. Marinate chicken in olive oil, lemon juice, garlic, paprika, oregano, salt and pepper for at least 30 minutes.

2. Grill chicken on high heat until golden and cooked through (~6–7 mins per side). Let rest.

3. Toss veggies with oil, salt and pepper. Roast at 200°C for 20–25 mins or grill alongside the chicken.

4. Pour boiling stock over couscous, cover and sit for 5 mins. Fluff with fork, stir in lemon zest, herbs, and olive oil.

5. Slice chicken and serve over couscous with roasted veg. Optional: a spoon of labneh or tzatziki.

Chilled Cucumber & Mint Yogurt Soup

• 2 large cucumbers, peeled and chopped

• 1½ cups Greek yogurt

• 1 clove garlic

• Juice of ½ lemon

• 8–10 mint leaves

• Salt and pepper to taste

• Drizzle of olive oil, for serving

1. Blend all ingredients (except oil) until smooth and creamy. Adjust seasoning.

2. Chill for at least 30 minutes.

3. Serve in bowls or glasses with a drizzle of olive oil, extra mint, and ice cubes if desired.

Watermelon, feta & arugula with balsamic glaze

• 2 cups cubed watermelon

• 100g feta, crumbled

• 2 handfuls arugula

• Fresh mint, torn

• 1 tbsp balsamic glaze

• 1 tbsp olive oil

• Optional: toasted pine nuts

1. In a large bowl or serving plate, layer arugula, watermelon, feta, and mint.

2. Drizzle with olive oil and balsamic glaze.

3. Top with pine nuts if using. Serve immediately.

Frozen Mango Lassi Popsicles

• 1½ cups ripe mango pulp (fresh or canned)

• 1 cup Greek yogurt

• ¼ cup milk

• 2 tbsp honey or sugar (adjust to taste)

• ¼ tsp ground cardamom

1. Blend all ingredients until smooth. Taste and adjust sweetness.

2. Pour into popsicle moulds and freeze for at least 6 hours or overnight.

3. To unmould, run warm water over the moulds for a few seconds.

Peach Melba Layered Pavlova with Pistachio Crunch

• 4 egg whites

• 200g caster sugar

• 1 tsp white vinegar

• 1 tsp cornflour

• ½ tsp vanilla extract

• 2 peaches, peeled and sliced

• 1 tbsp sugar

• Juice of ½ lemon

• ½ tsp rosewater (optional)

• ½ cup raspberries

• 1 cup whipped cream

• ¼ cup chopped pistachios

1. Preheat oven to 120°C. Beat egg whites to stiff peaks. Gradually beat in sugar until glossy. Fold in vinegar, cornflour, and vanilla.

2. Shape into a circle or two smaller rounds. Bake for 1½ hours, turn oven off and let cool inside.

3. Poach peaches gently with sugar, lemon juice and rosewater until just soft.

4. Layer pavlova base with whipped cream, peaches, raspberries, and pistachios. Serve immediately or chill lightly.