With the bright red pop and juicy sweet flavour of cherry tomatoes, this easy frittata can be cooked on the BARBECUE, ideal for brunch, lunch or a simple side
Take the classic prawn cocktail concept and make it even better by stuffing chargrilled prawns in soft buns with a spicy mayo, PEPPERY RADISH and creamy avocado
FISH TACOS WITH PICO DE GALLO AND CHIPOTLE MAYONNAISE
MAKES 12 TACOS
½ cup (150g) mayonnaise
1 tbs finely chopped chipotle chillies in adobo sauce
Juice of ½ lime, plus lime wedges, to serve
¼ cup (35g) plain flour
2 tsp onion powder
2 tsp garlic powder
½ tsp sweet smoked paprika
600g firm white fish (such as ling), cut into 2cm-wide strips
12 white flour tortillas, warmed
1 fennel bulb, shaved (we used a mandoline)
PICO DE GALLO
4 vine-ripened tomatoes, seeds removed, finely chopped
½ bunch coriander, finely chopped, plus extra leaves to serve
1 small red chilli, seeds removed, finely chopped
½ red onion, finely chopped
Juice of ½ lime
GUACAMOLE
2 ripe avocados
Juice of 1 lime
½ bunch coriander leaves, finely chopped
1 small red chilli, seeds removed, finely chopped
For pico de gallo, combine all ingredients in a bowl, season and set aside.
For the guacamole, place all ingredients in a second bowl and mash with a fork to combine. Season and set aside.
Combine mayonnaise, chipotle and lime juice in a third bowl. Season and set aside.
Preheat a greased barbecue flatplate to medium-high.
Combine the flour, onion powder, garlic powder and paprika in a bowl. Season, then add the fish and toss to coat.
Barbecue fish, turning, for 3 minutes or until golden and just cooked.
Top tortillas with guacamole, fennel and fish. Spoon over pico de gallo. Drizzle with a little chipotle mayonnaise. Serve with lime wedges and extra coriander.
YOGHURT FLATBREAD WITH WHIPPED FETA AND GRAPE & MINT SALAD
SERVES 6-8
1⅔ cups (250g) self-raising flour, sifted
250g Greek-style yoghurt
¼ cup (60ml) extra virgin olive oil
200g red and white seedless grapes, halved
1 cup mint leaves
Juice of ½ lemon
1 tsp sumac, plus extra to serve
150g thinly sliced prosciutto
2 tbs pine nuts, toasted
WHIPPED FETA
200g Danish feta, crumbled
100g Greek-style yoghurt
For whipped feta, whiz feta and yoghurt in a small food processor until smooth. Season with freshly ground black pepper.
Combine flour, yoghurt and 1 tsp salt
