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M ak e i t EASY

Create a holiday vibe with tasty fun dishes, says Angela Casley

Eating your way around a new destination has to be one of life’s great pleasures. I always like to ask a local for recommendations, but there is also the joy of being spontaneous and coming across a cute cafe or bar where you can sit and soak up the local culture.

Somewhere sunny, like Brisbane, inspires one to eat light and healthy food — so you have the energy to explore.

Starting the day with a delicious smoothie will always set you in the right frame of mind. Today’s version includes a twist of basil for a point of difference, alongside creamy avocado and banana for sweetness. If you want it sweeter, you can always add dates.

If avocados are too expensive, simply leave them out.

This sunflower seed pate is one of my absolute favourites. Made in five minutes this is frequently on the menu at home. The texture is a little coarse and it goes well with crisp vegetables and crackers — and a glass of wine or cold beer. Or, use it as a base for a wholegrain bread sandwich.

Banana prawns are spectacular — so big and juicy. Together with a few simple ingredients including cabbage and noodles, they work to create this understated but delicious dish.

I keep the dressing for this recipe in the fridge and will also drizzle it on coleslaw, chicken kebabs, add to a miso soup or in a stir-fry as here.

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Serves 2

½ avocado 1 banana 1 cup spinach leaves ¼ cup basil leaves 1 Tbsp LSA 2 cups almond milk or other To garnish LSA to sprinkle and basil leaves

1. Into a blender place the avocado, banana, spinach, basil, LSA and milk. Blend until smooth. 2. Serve in glasses with a sprinkle of LSA on top.

Sunflower Seed Pate

Makes 2 cups

1 ½ cups sunflower seeds Water 1 clove garlic 1 tsp lemon zest 2 Tbsp lemon juice ½ tsp ground cumin 2 Tbsp olive oil 2 Tbsp Greek yoghurt ¼ tsp salt and pepper to taste To serve — fresh vegetables and crackers To garnish — micro greens and extra sunflower seeds

1. Into a bowl, place the sunflower seeds. Cover with water leaving for 2 hours. Then drain and place them into a blender. 2. Add the garlic, lemon zest, juice, cumin, oil and yoghurt. Then add the salt and pepper to taste. 3. Serve with crackers and vegetables.

Prawns with Chinese Cabbage

Serves 4

Dressing: 2 Tbsp miso 1 Tbsp grated ginger 1 clove garlic 1 Tbsp tahini 1 Tbsp soy sauce 1 Tbsp lemon zest 2 Tbsp lemon juice 1 tsp brown sugar ¼ cup of water 1 Tbsp neutral oil 16 raw banana prawns, peeled 1 Tbsp sweet chilli 4 cup shredded Chinese cabbage 2 cups cooked noodles Extra limes to squeeze over top

1. For the dressing, into a blender (or jar) place the miso, ginger, garlic, tahini, soy, lemon, brown sugar and water. Blitz or shake until well combined. Set aside. 2. Heat the oil in a frying pan until hot. Cook the prawns in two batches then remove and toss them in the chilli sauce. 3. Add the cabbage and cook for 3 or 4 minutes until wilted. Add noodles and return the prawns. 4. Mix through half of the dressing. Serve into bowl and drizzle over the remaining dressing.

For more food ideas, see Viva.co.nz/Recipes

All props photographer’s own. Food stylist / Angela Casley. Photographer / Babiche Martens.

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