Summer is here, and with it comes the opportunity to spend time outdoors, with friends and family. You don't have to spend much money on food to have a great time with your loved ones—you just need a few simple ingredients and a good recipe.

Here are some ideas for healthy, nourishing summer food that will keep you full without weighing you down.

1. Grilled veggies:

Slice up some zucchini, eggplant, bell peppers and onions; brush them with olive oil and sprinkle them with salt and pepper. Grill them until they're tender but still firm—about 10 minutes per side—and serve them over rice or couscous (or both!). It's easy to make this a vegetarian option by leaving out the meat altogether!

2. Lemonade:

If you're looking for something refreshing that doesn't take too long to make, try making lemonade from scratch! All you need is sugar, water, lemons and ice… then sweeten it up with a little honey if you like things on the sweeter side! You can also use different kinds of fruit juice if lemons aren't your thing… orange juice works well too! Just add a little almond extract

3. Watermelon and Haloumi salad

  • 80ml (1/3 cup) extra virgin olive oil
  • 100g mini wholemeal pita bread pockets
  • 2 tsp sumac
  • 1/2 garlic clove
  • 1 tbsp fresh lemon juice
  • 1 tbsp white balsamic vinegar
  • 1/2 tsp honey
  • 250g pkt haloumi, sliced
  • 1.1kg seedless watermelon, peeled, cut into small triangles
  • 1 cup firmly packed fresh herbs (combined fresh mint and coriander leaves)
  • 1 large avocado, sliced
  • 5 radishes, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons.
  • Heat 1 1/2 tbs oil in a large non-stick frying pan over medium heat. Add pita. Cook, turning, for 2-3 minutes or until golden and crisp. Sprinkle with 1 tsp sumac. Turn over to coat. Transfer to a plate. Rub pita with cut side of garlic clove. Set aside to cool. Coarsely tear.
  • Whisk the lemon juice, vinegar, honey, 1/2 tsp sumac and remaining oil in a bowl. Season.
  • Return the pan to medium-high heat. Spray with olive oil. Cook haloumi, turning, for 2 minutes or until golden. Coarsely tear.
  • Place watermelon, herbs, avocado, radish, cucumber, pita and haloumi on a platter. Drizzle with dressing. Sprinkle with remaining sumac.


Caramelised Pork belly salad.


  • 1 tbs honey
  • 1 tbs soy sauce
  • 300g pork belly, thinly sliced
  • 20g dried wakame (seaweed)
  • 150g bean sprouts
  • 1 carrot, finely shredded
  • 1/2 telegraph cucumber, finely shredded
  • 2 spring onions, thinly sliced on an angle
  • Kewpie Japanese Dressing: Roasted Sesame
  • 1 tbs black sesame seeds, toasted


    • Preheat oven to 200°C. Combine honey and soy sauce in a bowl. Brush pork with honey mixture. Preheat a chargrill or frypan to high heat. Cook pork for 40 seconds each side, then transfer to a baking dish. Bake for 20 minutes or until caramelised.
    • Combine wakame, bean sprouts, carrot, cucumber and two-thirds spring onion in a bowl. Drizzle dressing over serving plates, then top with salad and pork. Drizzle with extra dressing and scatter with sesame seeds and remaining spring onion to serve.