5 Simple Recipe For Lunch Take Into The Garden And Imagine You're On French Riviera
Updated: Aug 6
In this article, I am talking about 5 simple recipe for lunch. Take lunch into the garden and imagine you’re on the French Riviera with these simple dishes.
Beef salad with porcini toast
TAKES 20 MINS
6 slices of ciabatta
1tbsp porcini mushroom in white truffle paste
1tbsp grated Parmesan, plus extra shavings for serving
100g thinly sliced rare beef, either cold or warm
2 handfuls of mixed salad leaves
Handful of mustard and cress
2tbsp sherry vinegar
3tbsp extra-virgin olive oil
Handful of chopped parsley or basil, or a dollop of fresh pesto
STEP 1 Preheat the grill to medium, then toast the ciabatta slices on one side. Turn them and toast lightly on the other side. Spread them with the porcini mushroom in white truffle paste, sprinkle with the grated Parmesan and toast again until crisp and golden. Break into pieces.
STEP 2 Place the toasts on a platter and arrange the beef, salad and mustard and cress around them.
STEP 3 Whisk together the vinegar, oil and chopped herbs or pesto, and spoon over the salad. Season well, then top with shavings of Parmesan before serving..
Brie, tomato & tarragon tart
TAKES 1hr 30 mins
375g pack all-butter puff pastry
3tbsp olive oil
2 red onions, thinly sliced
2 cloves garlic, peeled and crushed
6 tarragon sprigs
30g freshly grated Parmesan
125g Somerset Brie, thinly sliced
Salt and ground black pepper
8 ripe medium tomatoes, sliced into 4
Good pinch of sugar
STEP 1 Roll out pastry to a 30cm square on a lightly floured surface. Place on a baking sheet. Score a 1cm border. Prick inside the border with a fork. Chill for 30 mins.
STEP 2 Meanwhile, heat 2tbsp of the oil in a frying pan over a low heat. Add the onion, garlic and leaves from 3 sprigs of tarragon. Cook over a gentle heat for 15 mins, until softened. Leave to cool.
STEP 3 Preheat the oven to 220C/ Gas 7. Sprinkle the Parmesan over the centre of the pastry, add the onion and top with the Brie and tarragon leaves (from 2 sprigs). Season well and arrange the tomato slices on top, overlapping them slightly. Sprinkle with sugar and drizzle with ½tbsp oil.
STEP 4 Bake in the oven for 35 mins. Drizzle with oil before serving. Eat warm or cold, with extra tarragon leaves.
Trout and cantaloupe melon platter
TAKES 20 mins
2tbsp olive oil
450g piece trout, skin removed
1 cantaloupe melon, sliced into chunks
FOR THE DRESSING
Bunches of coriander and mint, chopped
2tsp Dijon mustard
Juice and zest of 1 lemon
80ml olive oil
lemon wedges, to serve
STEP 1 Mix the dressing ingredients together in a jam jar and shake well to combine. Let the dressing sit for a bit in the fridge – you could make it the day before so the flavours develop.
STEP 2 Heat the olive oil in a frying pan on a medium heat. Fry the trout for 5-6 mins on each side until just cooked through. Set aside to cool.
STEP 3 Just before serving, place the melon slices and fish pieces on a large platter and top with the dressing. Be sure to have plenty of crusty bread to soak it all up!
Grilled halloumi, pineapple and pepper
TAKES 35 mins
250g halloumi, sliced into chunks
1 pineapple, peeled and sliced
3 peppers (red or yellow), cut into chunks
2tbsp olive oil
FOR THE CHILLI SAUCE
1 small onion, peeled and roughly chopped
4 cloves garlic, peeled
1 red pepper, seeds removed
4 red chillies (seeds removed for a milder sauce)
80ml sunflower oil
STEP 1 For the chilli sauce: blitz together the ingredients in a food processor or with a stick blender until smooth, then pour into a small saucepan and cook on the hob for 10-12 mins until simmering slowly, stirring every few minutes so it doesn’t burn.
STEP 2 Heat the grill to medium-high, or warm a frying pan to medium heat. Toss the halloumi, pineapple and peppers in the olive oil until well coated.
STEP 3 Grill the halloumi, pineapple and peppers for 2-3mins on each side until charred and cooked through. Serve individually, or on skewers, with a drizzle of chilli sauce.
Summer berry prosecco
TAKES 10 mins
1 bottle prosecco, chilled
6tbsp raspberry liqueur
Raspberries, strawberries and small thin slices of melon
STEP 1 Pour the liqueur into the base of each glass. Pop a few raspberries, strawberries and melon slices in the glasses. Top up with chilled prosecco.
STEP 2 Serve immediately, preferably in the sun!