Recipes: In the summer time

ON these long, hot days light, easy, colourful food is just what you want.

lamb burgers jan 28 taste

ON these long, hot days light, easy, colourful food is just what you want.

Our lamb burgers and linguine are easy to whip up - both are ready in 25 minutes - while our frittata makes a tasty dinner with leftovers the next day.

Michelle Southan, Food Editor, Australian Good Taste

LAMB BURGERS WITH ROCKET, ROAST CAPSICUM AND GREEN OLIVE RELISH

- Serves 4

- Preparation time: 20 minutes

- Cooking time: 5 minutes

- Skills needed: Basic

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1/2 cup fresh continental parsley leaves

1/3 cup pitted green olives

1 tbsp salted baby capers, rinsed, drained

1 tsp finely grated lemon rind

1 tbsp fresh lemon juice

1 1/2 tbsp olive oil

4 (100g each) lamb leg steaks

50g baby rocket leaves

4 wholegrain rolls, halved, toasted

200g roasted or chargrilled red capsicum, cut into thick strips

To make the green olive relish: Process the parsley, olives, capers and lemon rind in a food processor until finely chopped. Add the lemon juice and

1 tablespoon of the oil and process until combined.

Season with pepper. Set relish aside until needed.

Heat the remaining oil in a non-stick frypan over high heat. Cook the lamb for 2-3 minutes each side for medium or until cooked to your liking.

Transfer to a plate. Cover with foil and set aside for about 2 minutes to rest.

Divide the rocket on to the wholegrain roll bases.

Top with lamb, capsicum, a dollop of the green olive relish and the top half of the roll.

Tip: The green olive relish can be made up to a day ahead. Store in an airtight container or jar in the fridge. 

Recipe: Chrissy Freer

Picture: Ben Dearnley

PESTO LINGUINE WITH CHICKEN & ZUCCHINI

- Serves 4

- Preparation time: 10 minutes

- Cooking time: 15 minutes

- Skills needed: Basic

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400g dried linguine pasta

Olive oil spray

1 (about 300g) single chicken breast fillet, thinly sliced

2 zucchini, trimmed, thinly sliced diagonally

2 garlic cloves, crushed

1/3 cup bought basil pesto

1/2 cup fresh basil leaves, coarsely torn

1/4 cup coarsely grated parmesan

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Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray the pan with olive oil spray to grease.

Add the chicken and cook for 2 minutes each side or until cooked through. Transfer chicken to a plate.

Increase heat to high. Add the zucchini and garlic, and cook, stirring occasionally, for 2 minutes or until the zucchini is tender.

Add the chicken, zucchini mixture, pesto and torn basil leaves to the cooked pasta and toss to combine.

Divide among four serving bowls and top with grated parmesan to serve. 

Tip: If you like a creamy pasta, add 1/2 cup of light thickened cream to the pasta mixture along with the chicken. 

Recipe: Chrissy Freer

Picture: Ben Dearnley

PUMPKIN, PANCETTA & FETA FILO FRITTATA 

- Serves 6

- Preparation time: 20 minutes

- Cooking time: 1 hour and 5 minutes

- Skills needed: Basic

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750g butternut pumpkin, peeled, cut into 3cm pieces

150g broccoli, cut into florets

60g butter, melted

8 sheets filo pastry

100g pancetta, torn into large pieces

100g feta, broken into large pieces

8 eggs, lightly whisked

2 tsp olive oil

125g haloumi, cut into 2cm pieces

2 tsp fresh lemon juice

15g baby rocket leaves

1/2 cup small fresh continental parsley leaves

1 shallot, trimmed, thinly sliced

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Preheat oven to 180C. Place pumpkin in a steamer basket over a saucepan of boiling water. Cover. Steam for about

15 minutes or until just tender.

Transfer to a plate. Add broccoli to the steamer basket. Steam for 5 minutes or until bright green and tender crisp.

Meanwhile, lightly grease a 26cm (top measurement) ovenproof frypan with a little of the melted butter.

Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with a little of the melted butter. Fold in half crossways.

Place in the pan, allowing it to overhang slightly.

Repeat with remaining filo and melted butter, turning and overlapping each sheet slightly to line the pan completely. Arrange the pumpkin, broccoli, pancetta and feta evenly over the filo. Pour over the egg. Fold the pastry over the filling to slightly enclose.

Bake for 35-40 minutes or until set and golden.

Heat the oil in a small frypan over medium-high heat. Add the haloumi and cook, turning, for 2 minutes or until golden. Add lemon juice and toss.

Combine haloumi, rocket, parsley and shallot in a bowl. Top the frittata with a little haloumi salad. Serve with the remaining salad.

Recipe: Michelle Southan

Picture: Brett Stevens