Silvena Rowe’s 5 summer recipes

Prep time 15 mins
Cooking time 10 mins
Serves 4

6 slices veal bacon, cooked and crumbled
12 cherry tomatoes, quartered
300g pasta, cooked according to package instructions
1 red pepper, deseeded and thinly sliced
1/2 green pepper, deseeded and thinly sliced
100g olives
1 small red onion, thinly sliced
1/2 cup basil leaves, torn
2 tbsp baby capers, drained
For the dressing
1/4 cup vinegar
1 tbsp balsamic vinegar
4 tbsp olive oil
1 garlic clove, crushed
2 tsp Dijon mustard
1 tsp caster sugar
1 tsp dried chilli flakes

To make the dressing, whisk together all the ingredients until emulsified. When ready to serve, drizzle the dressing over and season with salt and pepper. Serve immediately.

Prep time 10 mins
Baking time 10 mins
Serves 4

Add the lemon juice and process until smooth. Add the hot water and blend until combined. Season with salt and pepper. Transfer to a bowl.

Preheat a grill or barbecue to medium-high. Brush asparagus with oil. Cook one bunch, turning, for 2-3 minutes or until tender-crisp. Transfer to a serving platter. Repeat with the second bunch.

Drizzle aioli over asparagus. Top with Parmesan and season with pepper. Serve with aioli and lemon wedges.

Prep time 45 mins
Serves 4

400g salmon fillets, skin removed, cut into 5mm pieces
80ml fresh lime juice
1 green chilli, seeded, finely chopped
1 red chilli, seeded, finely chopped
1 Spanish onion, finely chopped
1 avocado (just ripe), halved, stoned, peeled, finely chopped
1 kaffir lime leaf, vein removed, finely shredded
4 tbsp freshly shredded coconut
Baby salad leaves or caviar, to serve (optional)

In a glass or ceramic bowl, mix together salmon, lime juice and both the chillies. Cover with cling film and refrigerate for 30 minutes.

Remove and add onion, avocado, lime leaf and coconut. Gently toss mixture until just combined.

Place a portion of the mixture into a small bowl, press gently and then invert the bowl over a platter. Repeat to make the remaining servings.

Garnish with baby salad leaves or caviar and serve immediately.

Prep time 3½ hours
Serves 4

2kg ripe tomatoes, chopped
2 red peppers, chopped
1 cucumber, chopped
1 onion, peeled and chopped
3 garlic cloves, chopped
250ml vegetable stock
4 tbsp mayonnaise
4 tbsp vinegar
For the salsa
1 avocado, peeled and finely diced
1 tomato, peeled and finely diced
1 tbsp freshly chopped mint
Extra virgin olive oil, to serve

Transfer mixture to a large bowl and stir in stock, mayonnaise and vinegar. Season with salt and pepper. Cover and refrigerate for at least 3 hours.

Meanwhile, to make the avocado salsa, place ingredients in a small bowl and stir to combine.

Pour the cold soup into chilled glasses or bowls and top each with avocado salsa. Drizzle with extra virgin olive oil to serve.

Prep time 15 mins
Serves 4

Arrange all the seafood, except the octopus, on a bed of ice. Place the octopus in a small bowl.

Blend together the chillies, garlic, spring onions, fish sauce, sugar, coriander and half the lime juice in a food processor until almost smooth. Transfer to a serving bowl.

Mix mayonnaise, dill, lime zest and remaining lime juice in a serving bowl. Serve the sauces with seafood.