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Shrimp, lychee and melon salad 6/15

Shrimp, lychee and melon salad

This salad is the ultimate exotic summer meal! Start by adding your favorite washed and dried salad leaves to a large bowl. Then add 1 cup of cooked, deveined shrimp, 1/2 cup of drained lychees, 1/2 cup halved cherry tomatoes and 1/2 cup of mini melon balls. For the salad dressing, mix 1 teaspoon mustard with 1 teaspoon ketchup, a pinch of chili pepper, 1/2 teaspoon cognac and 3 tablespoons Greek yogurt. Yum!


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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!