Summer is all about eating light and healthy, so that you do not feel bloated and unwell in the heat. It is best to stay away from oily or fried food during the summer months, which is why we bring you these light and easy-to-make summer recipes from Lokesh Swami, corporate chef, NicoCaara.
From a healthy granola bowl to a delicious pesto pasta, these recipes are sure to make you fall in love with them. Go on, give them a try.
Red Pepper Hummus
2 big sized – Red bell pepper
1tsp – Cayenne pepper
5g – Smoked paprika powder
150g – Chickpea
2tbsp – Garlic
Salt (to taste)
2tbsp – Tahini paste
30ml – Lemon juice
60ml – Olive oil
*Take red peppers and sprinkle them with olive oil, salt and pepper and rub properly.
*Now put them into an oven at 200 degree for 10-12 minutes, and leave them to roast.
*Take out the red peppers from the oven and put them in an air tight container until they cool down.
*Place them on a paper towel to remove excess water and skin.
*Put them in a mixer grinder and make a puree.
*Soak chickpeas for 24 hours.
*Boil them until soft.
*Grind salt, lemon juice, olive oil, smoked paprika powder, cayenne pepper and the red pepper puree in a mixer grinder. Add the boiled chickpeas and tahini paste and blitz until smooth.
*Now, take out the hummus in a bowl and put some olive oil for coating.
*Garnish with boiled chickpeas and olive oil. Serve immediately.
Goes well with crudités, rosemary lavash, crostini and crackers.
Linguine Pesto Pasta
80g – Linguine
1 cup – Basil
2tsp – Pine Nuts
1/2 cup – Olive oil
2 tbsp – Parmesan cheese
1tsp – Garlic
Salt (to taste)
Pepper (to taste)
1 small bunch – Leek
1 cup – Refined oil
1tsp – Corn flour
For Basil Pesto:
*Wash and dry the basil leaves.
*Now in small batches, put olive oil, pine nuts, Parmesan cheese, garlic and basil into the mixer jar and blitz until it becomes a chunky paste.
*To prepare the leeks, cut the white part off the stem and cut them in half (length-wise) and wash thoroughly.
*Thinly slice the leeks into even pieces; about 2 inches Long. Dry them thoroughly and dust with corn flour.
*Put some oil in a small fry pan and heat over medium flame. Fry them until they turn golden brown in colour.
*Fill a large pot with water and sprinkle in some salt and bring it to a boil. Add the linguine and cook according to package directions.
*Drain the pasta and add pesto. Toss everything together until it’s all combined. Check for seasoning.
*Garnish with fried leek, grated Parmesan cheese, pinenut and fresh basil leaves.
Berry Smoothie Granola Bowl
1/2 cup – Greek yogurt
2 tbsp – Frozen blueberries
1tsp – Chia seed
1 – Banana
2 – Fig dry (poached)
2 – Strawberry
1 sprig – Mint
10g – Coconut
1tsp – Pomegranate seeds
50g – Jumbo oats
20g – Honey
1/4tsp – Cinnamon powder
35g – Crusted almond
20g – Crusted hazelnut
*Take a mixing bowl and put oats, crusted almond, crusted hazelnut, honey and mix.
*Now put it into an oven at 160 degree for 8-10 minutes to roast.
*Take it out from the oven and add cinnamon powder in to. Roast again at 200 degree for 4–5 minutes.
*Now take out the mixture from oven put it into a container until it cools down.
For Berry Yogurt:
*Place 1/2 cup of Greek yogurt in a bowl.
*Add frozen blueberries and blend with electric stick blender.
*Place the granola in a serving bowl then pour the blueberry yogurt on the top and cover it properly.
*Arrange banana slices, figs and strawberry on the top.
*Garnish with fresh mint sprigs, pomegranate seeds and sprinkle with chia seeds. Serve immediately.