Summer Stunners

9th July 2010

Make the most of wonderful seasonal flavours and ingredients with this zingy starter and tasty main course, plus a delicious dessert oozing with the quintessential taste of an English summer, to finish the meal in style

Parma Ham, Strawberry, Mozzarella & Walnut Salad Dressed With Kiwi-Lime Vinaigrette

Serves 4

Ingredients for salad:

300g strawberries, quartered • 125g Buffalo mozzarella • 50g walnut halves, hand crushed • one handful fresh basil leaves, roughly torn • salt and cracked black pepper • 4-8 slices of Parma Ham

Ingredients for dressing:

2 kiwi fruit, skinned • zest and juice of half a lime • 1 tsp runny honey • 1 tbsp olive oil
1 tsp white wine vinegar • salt and pepper


1. First make the dressing. Puree the kiwi fruit, and sieve to remove the seeds. Whisk together the kiwi purée, lime zest and juice, honey, olive oil and vinegar, and season to taste.

2. Arrange the strawberries and mozzarella on four serving plates, scatter over the walnuts and basil leaves and drizzle over some of the kiwi-lime dressing.

3. Arrange 1-2 slices of Parma Ham on top of the salad and serve

Cook’s Tip: Add a little more honey to the kiwi-lime dressing if it is too sharp. The dressing can be made well in advance, but make sure that you serve the salad as soon as the fruit has been prepared

Barbecued Wild Alaska Salmon With A
Roasted Vegetable, Lentil & Garlic Wild Rice Salad

Serves 4

Ingredients for salad:

150g wild rice, washed • 50g Puy lentils, washed • half courgette, cut into 1cm cubes • half red pepper, cut into 1cm cubes • half aubergine, cut into 1cm cubes • 2 tbsp olive oil • 1 handful parsley, roughly chopped

Ingredients for dressing:

3 tbsp olive oil • zest and juice of 1 lemon • 2 garlic cloves, crushed • 1 tbsp white wine vinegar

Ingredients for salmon:

4 x 150g wild Alaska salmon fillets • 2 tbsp olive oil • small handful fresh tarragon, roughly chopped • crushed salt and cracked black pepper


1. Preheat the oven to 200°C.

2. Place the rice and lentils in a saucepan with double the amount of salted, boiling water (approx 500ml), cover and bring to the boil. Turn down the heat to simmering point and simmer for 20-25 minutes until the rice is al dente. Drain the rice well and allow to cool.

3. Meanwhile, place the courgette, red pepper and aubergine on a baking tray, season well and drizzle with olive oil. Cook in the oven for 25-30 minutes to roast.

4. Leave to cool and then combine with the rice. Refrigerate until needed.

5. Combine all the ingredients to make the dressing and season to taste.

6. Meanwhile, prepare the salmon by brushing lightly in olive oil, roll in chopped tarragon and season both sides of the fish well with salt and pepper.

7. Barbecue the salmon over medium-hot coals, skin side down first, for 3 minutes a side.

8. Remove the rice from the fridge, stir in the chopped coriander and then pour over the dressing. Stir well to combine.

9. Serve the salmon with plenty of wild rice salad and fresh greens of your choice

Berry Yoghurt Parfait

Serves 4


500g fresh mixed berries (strawberries, raspberries, blueberries) • 2 tbsp lemon juice • 3 tbsp Fruisana Fruit Sugar • 125ml plain yoghurt • 3 digestive biscuits, lightly crushed • Fresh berries for garnishing


1. Put the berries in a bowl. Add the lemon juice and Fruisana, and let the berries get juicy for about 30 minutes.

2. Divide the berries and their juice into 4 glasses suitable for freezing.

3. Share the yoghurt equally between the glasses.

4. Place the glasses in a freezer for 2-3 hours.

5. Remove the glasses from the freezer just before serving and garnish with the fresh berries and biscuit crumbs.

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