SUMMER RECIPES

Mary Berry SUMMER RECIPES

Cannellini Bean & Roast Pepper Salad with Ciabatta Croutons and Mary Berry’s Honey & Balsamic Vinaigrette

Meaty roast peppers, tender cannellini beans with crunchy ciabatta croutons and a drizzle of Mary Berry’s Honey & Balsamic Vinaigrette will make a perfect salad to enjoy this summer.

Preparation time: 15 mins Cooking time: 30 mins Total time: 35 mins

Serves: 4

Ingredients: 1 ciabatta 1 tin of white cannellini beans Olive oil for cooking (drizzle) 1 Romaine lettuce 3 red peppers 4tbsp Mary Berry’s Honey & Balsamic Vinaigrette 1 red onion Finely chopped parsley Salt/ pepper (to taste)

Method:

Preheat oven to 180˚C.Tear a ciabatta loaf into bite size pieces, drizzle with olive oil and bake for 8-10 minutes until golden and crispy. Meanwhile cut the red peppers into chunks, drizzle with olive oil, season and place under the preheated grill for 10 minutes until softened and cooked. To the mixing bowl add the drained and rinsed cannellini beans, finely chopped parsley, romaine lettuce and roasted peppers, mix well. Transfer the salad to a serving plate, add croutons and drizzle with Mary Berry’s Honey & Balsamic Vinaigrette. Enjoy!

Creamy Prawn, Avocado & Artichoke Rice with Mary Berry’s Classic Salad Dressing

This easy, crunchy, healthy and flavour-packed creamy prawn, rice and chargrilled corn salad is absolutely delicious and can make a balanced lunch or dinner.

Prep time: 10 min Cooking time: 40 min Total: 50 min

Serves: 4

Ingredients: 1/2 cup wild basmati rice 3 sweet corncobs 500g raw tiger prawns 1 large avocado 140g chargrilled artichokes in oil 4 tbsp Mary Berry’s Classic Salad Dressing 2 tbsp olive oil Salt/pepper

Method:

Cook the rice in a saucepan of boiling water, stirring occasionally for 24 minutes or until tender. Drain and refresh under cold running water. Drain well. Meanwhile, preheat a barbecue or chargrill on medium-high. Barbecue the corn, turning often, for 15-20 minutes or until charred and tender. Use a sharp knife to remove the kernels. Cut avocado into chunks. On the preheated griddle cook large raw tiger prawns with some olive oil for 3 minutes until cooked. Transfer to the bowl. Add basmati rice, corn, sliced avocado and chargrilled artichokes. Toss to combine, season with salt/ pepper and transfer to the serving plate. Drizzle with Mary Berry’s Classic Salad Dressing and enjoy!