Four recipes with a fresh taste and simple instructions, designed to help you win back your freedom on holiday
Villa holidays and staycations are a great way to save money when taking a break, while holding on to some of the conveniences of home, like a fully stocked kitchen. But it can mean that the family’s expert cook is under pressure to make all the meals, turning her holiday into an exhausting treadmill. If that’s the case with your family, why not suggest everyone else tries these simple, tasty recipes to give the chef a break?Pasta salad with parsley pesto, tomato and olives
Fresh ingredients prepared simply – this is a true taste of ItalyIngredients:
350g of penne pasta; 1 large bunch of fresh parsley; 1 clove of garlic; 12 cherry toma-toes; 150g green olives; extra virgin olive oil; grated parmesan cheeseInstructions:
Boil a large saucepan of water with salt and add the pasta. While it cooks, wash the parsley, dry it and remove the stalks. Place the leaves in the food processor with the parmesan, garlic, a tablespoon of oil, salt and pepper and blitz it. Quarter the cherry tomatoes and drain the olives, slicing them into rounds. Put the cooked and drained pasta in a bowl and toss with the pesto, olives and tomatoes. Add extra parmesan to taste.Asian-style prawn salad
Crunchy salad, sweet prawns and an intense, spicy dressing make this a memorably simple dish Ingredients:
250g Chinese cabbage; 175g white cabbage; 2 sticks of celery; 2 carrots; a handful of fresh mint; a handful of fresh coriander; 4 tablespoons of roasted peanuts; 200g of cooked large peeled prawns; one small red chilli; 1 clove of garlic; 2 tablespoons of caster sugar; 2 tablespoons of rice vinegar; 3 tablespoons of lime juice; 3 tablespoons of fish sauce.Instructions:
Shred the cabbages, celery and carrots finely with a mandolin slicer or food processor. Chop the mint and coriander and toss with the vegetables and prawns. Chop the chilli finely and crush the garlic clove, mixing them together with the sugar, vinegar, lime juice and fish sauce. Pour over the salad and mix thoroughly, sprinkling the peanuts over the top before serving.Swordfish carpaccio with mustard green sauce
Fresh and light with the taste of the sea, this is the perfect dish for a summer holidayIngredients:
400g of fresh sashimi-grade swordfish, sliced as thinly as possible; salad leaves, washed and drained; a bunch of fresh parsley; olive oil; white wine vinegar; 2 teaspoons of coarse-grained mustard; 20g of pine nutsInstructions:
Place the parsley, pine nuts and a tablespoon each of olive oil and vinegar in a food processor or blender and blitz until smooth. Pour into a bowl and add the mustard, plus salt to taste. Layer the slices of swordfish over the salad leaves, sprinkle with oil and cover with the sauce. Leave for 20 minutes for the flavours to develop, and serve at room temperature.Spiced fruit salad
Zingy mint and a hint of spice liven up this simple, refreshing treat.Ingredients:
1 watermelon; 1 cantaloupe melon; 1 honeydew melon; 500g each of raspberries, blue-berries and strawberries; 4 limes; 3 oranges; white peppercorns; clovesInstructions:
Cut the watermelon in half lengthways, remove all the seeds and hollow out one half – this will make a serving bowl. Cut the watermelon and the other melons into cubes. Husk the straw-berries and cut them in halves, then place them with the other berries and melon in the empty half watermelon. Place in the fridge.
Juice the limes and add the peppercorns, and do the same with the oranges and cloves. Let the fla-vours infuse for at least 15 minutes. Then serve alongside the fruit salad as sauces for dipping or pouring over the fruit.