5 Simple Recipe For Lunch Take Into The Garden And Imagine You're On French Riviera

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

SERVES 2

INGREDIENTS

• 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

SERVES 6

INGREDIENTS

• 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

SERVES 6

INGREDIENTS

• 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

• 1tsp sugar

• 1tbsp capers

• 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

SERVES 4

INGREDIENTS

• 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)

• 1tsp sugar

• 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

SERVES 4

INGREDIENTS

• 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!