Summer has arrived so why not utilise the beautiful produce that is on offer at this time of year and wow your dinner party guests over the festive season with these delicious and healthy recipes.

These recipes make a perfect side to your classic main meat dishes like Christmas ham, roast chicken, bbq meats or fresh fish.

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Grilled corn with pesto and parmesan


Serves 4 (as a side)

Time to make: 30 mins, plus 1 hr soaking


4 corn cobs, husks attached

2 tbsp basil pesto

2 tbsp shaved or finely grated parmesan


  1. Peel pack corn husks without detaching. Remove and discard silks. Pull husks back over to cover corn. Twist ends to secure. In a large bowl, place corn and cover with water. Soak for 1 hour and then drain.

  2. Preheat a barbeque hotplate to medium-high. Meanwhile, in a small bowl combine pesto with 1 ½ tbsp water.

  3. Cook corn on the hotplate, turning, for 20 minutes, or until tender. Peel back husks from corn. Drizzle with pesto and sprinkle with parmesan. Serve.

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Roasted Beetroot Salad


Serves 6 (as a side)
Time to make: 45 minutes (+15 minutes cooling time)


5 large beetroots- washed and cut into 2cm chunks
Drizzle of olive oil
Salt and pepper
1 tbsp balsamic vinegar
1/2 cup walnuts
3 handfuls rocket
100g goats feta


  1. Place beetroot in a shallow baking dish and drizzle with oil and salt and pepper. Roast for 30 minutes or until tender. Allow to cool.

  2. Once cooled add vinegar, walnuts, rocket and goats feta and toss to combine. Enjoy!\

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Zucchini Salad


Serves 5 (as a side)
Time to make: 45 minutes (+15 minutes cooling time)

4 zucchinis
1 punnet of cherry tomatoes
Handful of crumbly feta
Handful of chopped mint
Drizzle of olive oil
Juice of 1 lemon
Salt & pepper

1. Using a vegetable peeler peel the 4 zucchinis into long thin strips.

2. Chop the cherry tomatoes in half and finely chop the mint.

3. In a bowl toss together zucchini strips, chopped cherry tomatoes, a drizzle of olive oil, lemon juice, and salt and pepper.

4. Place in a nice salad dish and top with crumbly feta, a handful of finely chopped mint and a sprinkle of salt and pepper.

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Mini eggplant pizza


Serves 4
Time to make: 45 minutes (+15 minutes cooling time)

1 eggplant
1/4 tsp coarse salt
1 small 140g pottle of tomato paste
1 garlic clove
1 tsp dried oregano
A handful of cherry tomatoes
60g mozzarella cheese
A handful of fresh basil leaves, to serve


  1. Preheat oven to bake 200 degrees celcius, and then line a baking tray with baking paper.

  2. Wash and dry eggplant, and then cut into 1 cm thick slices. Place each slice on the baking tray and then sprinkle over the 1/4 tsp salt. Cook for 15 minutes.

  3. As the eggplant is cooking, mince or finely grate garlic. To prepare pizza sauce, mix together together tomato paste, garlic and dried oregano.

  4. Grate cheese and slice the cherry tomatoes in half.

  5. Remove eggplant from oven. Switch oven setting to grill.Divide and evenly spread pizza sauce mix overtop of eggplant, followed by cheese. Add a few cherry tomato halves.

  6. Place back into oven and grill for ten minutes.

  7. Remove from oven and garnish over top a few torn fresh basil leaves. Enjoy straight away.

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Nashi Pear, Smoked Trout 
and Avocado Salad


Serves 4


1 orange, ¼ cup juice and shredded rind

2 tbsp extra-virgin olive oil

salt and white pepper 

2 nashi pears, thinly sliced

1 large avocado, peeled, cut into wedges

1 smoked trout, deboned and skin removed

40g snow pea tendrils

1/4 cup toasted walnuts, roughly chopped


  1. Whisk orange juice, oil, salt and pepper in a jug until well combined. Add orange rind. Set aside.

  2. Layer pear, avocado, trout, snow pea tendrils and walnuts on serving plates. Drizzle dressing over salads and serve. 

We hope you enjoy these summer recipes!

This blog was especially created for our friends at southern cross while we help them out on there health journey.

From the Feel Fresh Team!