Summer is the time to host outdoor barbeques, soaking the sun in the beachside while sipping some fruity drinks. With the onset of summers, we want refreshing and light food that satiates our appetite. While we want to eat light, we certainly do not want to compromise on nutrients. We must include lots of fresh fruits, vegetables, juice, wholefood grains, leafy greens, and nuts. Light meals are beyond just salads. Check out these delicious and refreshing lunch ideas for the hot Indian summers:
Caprese Skewers:
In a bamboo skewer, arrange cherry tomatoes, sliced bocconcini folded basil leaves. To make balsamic glaze, heat balsamic vinegar in a saucepan along with some brown sugar. Dip a fork in the glaze and drizzle over the skewers.
Avocado Sushi Roll:
Place cooked sushi rice on a sushi mat. You can also use organic basmati rice to make this sushi roll. Add cream cheese, dill leaves, and avocado in the middle. Roll the sushi using the mat to fold. Sprinkle some black sesame seeds on top. Serve cold with soy dip, wasabi, and pickled ginger. You can also use the best basmati rice to make the sushi rolls.
Grilled Halloumi with Sticky Orange Sauce:
In a hot grill pan, put fresh halloumi slices. Brush a light marinade made with olive oil, lemon, salt, and pepper. Grill until the cheese gets char marks. To make the orange sauce, heat orange juice in a pan along with lime juice, and castor sugar. Set it to a gentle simmer in low heat until it thickens. Garnish with fresh mint leaves and drizzle over some orange sauce. Serve warm with a handful of fresh arugula leaves.
Avocado Hummus:
In a food processor add boiled chickpeas, tahini, lemon juice, roasted garlic cloves, olive oil, ripe avocado cubes, salt, pepper, and blitz until smooth. Spread the hummus on a serving dish. Drizzle some extra virgin olive oil, sprinkle some chopped parsley and red chili flakes. Serve with fresh pita bread.
Summer Bruschetta Toast:
Slice some baguette and layer with some hummus. For the first variety, add diced green olives and sundried tomatoes. On another toast, add some fresh tzatziki. Add pomegranate seeds and chopped mint leaves. Finish with a grating of orange zest.
Summer Pasta Salad:
Enjoy your favorite dish in the form of a salad. Cook orzo pasta and let it chill for 2-3 hours. In a large mixing bowl, add olives, rocket leaves, sundried tomatoes, cherry tomatoes, capers, roasted garlic, thyme, fresh basil, crumbled feta, cucumber, olive oil, salt, pepper, and oregano. Add the cooked pasta and coat well with the ingredients. Serve cold with some crusty sourdough bread.
Get these recipes for your next pool party or barbeque gathering. All these recipes are made with wholesome and fresh ingredients.