Attempt your hand at these three unique recipes that use loads of contemporary, gentle and nutritious substances, excellent to eat on scorching summer time days.

Prawns zoodles with rocket pesto

Serves 4

Zoodles have snuck into our meals for apparent causes: they’re a superb carbs substitute, easy to make, and mix completely into our favorite dishes and salads. So naturally, it grew to become a robust contender on my listing of contemporary summery substances.

Boil store-bought zoodles if you do not have a zoodle maker at house. Photograph: Soha Darwish

Substances and technique for wild rocket pesto

50g wild rocket

1 garlic clove

25g pine nuts

½ lemon, juiced

¾ cup further virgin olive oil

25g Parmesan, grated

Pinch of coarse salt

  • Mix all of the substances in a blender till they obtain a pesto-like consistency (barely textured, not uniformly clean is greatest)

Substances and technique for the zoodle combine

1 giant zucchini

100g child spinach leaves

Salt and pepper, to style

Additional virgin olive oil, to style

250g medium prawns, cooked and peeled

5 pink radishes, sliced

150g cherry tomatoes, halved

Handful of inexperienced or black pitted olives

To garnish

100g ricotta cheese

Parmesan shavings

  • Utilizing a zoodle maker device, flip your zucchini into zoodles.
  • In a bowl, combine the zoodles and child spinach leaves frivolously with 1 tbsp of pesto, a sprinkle of salt and pepper, and a drizzle of additional virgin olive oil.
  • Lay the zoodle combine on a big platter, then high with the remainder of substances.
  • End with dollops of pesto and ricotta cheese, and high with Parmesan shavings.

Backyard of Eden platter

Serves 4

Right here’s a wholesome meal for all of the household to get pleasure from collectively on a sharing platter.

Garden of Eden platter. Photo: Soha Darwish
Make your personal chimichurri sauce to go alongside this sharing-style dish. Photograph: Soha Darwish

Substances and technique for the chimichurri sauce

1 bunch of parsley

1 bunch of coriander

2 shallots or ½ onion

¼ cup white vinegar

2 garlic cloves

1 crimson chilli, deseeded

A drizzle of olive oil

  • Mix all of the ingredient in a blender till clean.

Substances and technique for the platter

200g plain yoghurt

2 tbsp tahini

2 tbsp bitter cream

Salt and pepper, to style

Pinch of sumac

1kg new child potatoes, unpeeled

Olive oil

500g beef steaks fillets, medium cooked then reduce into slices

200g kale, chopped

Handful of toasted pine nuts

Handful of pomegranate seeds

1 tbsp honey

  • Combine the yoghurt with bitter cream and tahini. Season with salt, pepper and sumac.
  • Boil the brand new potatoes till cooked. Rub with olive oil and salt, then roast within the oven till golden and crispy. Lay over the yoghurt combination.
  • Grill the meat steaks any manner you want (I favor pan-grilled), then slice into strips and scatter over the roasted potatoes.
  • Fry the kale in sizzling oil till crispy (it tastes superb and is simpler to chew, particularly for kids) and place over the meat.
  • Drizzle the chimichurri sauce generously over every thing and put some in a small bowl within the centre of your platter.
  • Garnish with sprinkles of toasted pine nuts and pomegranate seeds.

Mango sago

Serves 4

Finish on a candy word with this underrated pudding, which is without delay unique and simple to make. Sago seeds can be found in most UAE supermarkets.

Mango sago. Photo: Soha Darwish
Mango sago is historically served in a bowl. Photograph: Soha Darwish


1 cup sago seeds

½ cup sweetened condensed milk

½ cup coconut cream or full fats milk

1 tsp vanilla essence or extract

3 mangoes, reduce in cubes

Recent mint leaves


  • Boil the sago pearls in water till they flip into clear gelatinous orbs. Pour the cooked sago right into a bowl of chilly water, then pressure and put aside.
  • In a blender, pour the condensed milk, coconut milk and vanilla essence along with the mango cubes (depart some for the garnish). Mix till it achieves a thick clean consistency. Chill within the fridge for not less than one hour.


Sago is historically eaten in a bowl, though you too can layer it on a platter. Lay the chilled thick mango combination, then unfold the sago pearls over it adopted by the mango cubes and a few mint leaves for a vibrant color distinction.


Please enter your comment!
Please enter your name here