Making a little dinner picnic is my favourite way of eating. Usually, there is a batch of pesto, toasted seeds or roast some peppers ready to go, so all that’s needed is a protein and a green vegetable and it makes a meal an absolute delight!
The roasted peppers take about an hour to prepare. This can be made anytime and then stored in the fridge. They keep for a couple of weeks, if you can leave them that long …
Recipe for the roasted capsicum:
Pre-heat oven to 220ºC. Place capsicum on some baking parchment or foil in an oven-proof tray. Drizzle whole capsicums with a little olive oil and place tray in the oven, for about an hour, turning once. Remove after an hour, or once the skin has started to colour and blacken. Put a clean tea towel over the top once it’s out of the oven – this helps the skin to separate from the flesh. When cool, remove the skin, seeds and membrane and discard. Place flesh in an air-tight container and store in the fridge. Retain any juice from the capsicum and use that to cover the peppers in the container. Done!
Pesto recipe is here – I alternated the basil with coriander (cilantro) for the version in my fridge right now. You can make any herb pesto you want. Leafy herbs are best.
Ingredients (for two):
2 x 300g salmon fillets
500g fresh broccolini (or broccoli)
Splash of olive oil
Chilli harissa (market bought low salt)
Heat the olive oil in a non-stick pan and cook salmon to your liking. We prefer it a little translucent in the middle and sprinkled in ground black pepper.
Steam the broccolini for about 5 minutes so that it’s still crunchy but not raw.
Put all the goodies in the centre of the table and eat as much or as little as you feel to. Beautiful breakfast, lunch and dinner – live outside the paradigm.
It’s really that simple – time to turn up the music and start dancing!