Garden FreshThree Recipes on the Table in 30 Minutes
The only thing better than a delicious menu is one that doesn’t take hours, or even worse, days to create in the kitchen. We tend to prefer simple, quality recipes over complicated ones so are very happy to bring you this selection of summery, garden fresh recipes. And bonus, all three can be prepared and ready to enjoy on the table within 30 minutes. Leaving a lot more time for enjoying a fresh drop of white.
Minted Chicken and Vegetables
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6-8
1 tablespoon Olive Oil
500g Chicken Breast, diced
3 large Capsicums, preferably mixed in colour
3 large Zucchinis
For the Mint Sauce
250g Natural Yoghurt
25g Fresh Mint, finely chopped
1 tablespoon Lemon Juice
1 tablespoon Olive Oil
1. Over a medium heat in a large saucepan heat Olive Oil. Add Chicken to the pan, coating each piece in the oil. Cook for 5-6 minutes or until the outside is turning golden brown. 2. Add the Capsicum and Zucchini to the pan and cook for a further 6-8 minutes. You might notice the caramelisation of the chicken transfers to the vegetables. Remove from heat. 3. Make the Mint Sauce. In a small bowl combine Yoghurt, Mint, Lemon Juice and Olive Oil. Season to taste and then stir through the Chicken dish until evenly coated. Transfer immediately to a serving dish and top with some fresh mint.
Sugar Snap Salad
Prep Time: 15 minutes
400g Sugar Snap peas
1 small Cucumber, sliced finely with a peeler
1 tablespoon Apple Cider Vinegar
100g Flaked Almonds
200g Greek Feta, diced
3 Peaches, very ripe
1. In a large bowl toss peas, cucumber and cider vinegar together until the vegetables are coated in the vinegar and appear shiny. 2. Toss the almonds through the vegetabels until evenly spread throughout. Transfer the salad mix onto a serving platter. 3. Layer the feta and peaches over the salad and serve immediately.
Prep Time: 5 minutes
700g Mixed Tomatoes (Heirloom or Coeur Du Boeuf are what we recommend to get that gorgeously patterned edge)
30ml Balsamic Vinegar or Glaze
1. Wash and slice tomatoes approximately 1/2 inch thick. Arrange slices face up on a serving platter. 2. Drizzle balsamic over the tomatoes and serve immediately.
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