50 no-cook recipes to cool you down this summer
ByAnna Hartley,
© Beauty Food Blog
Chickpea Fennel Citrus Salad
Take advantage of the abundance of summer citruses in this fresh, light salad. Made with chickpea, fennel and citrus, and topped with asparagus, nuts and a lemon-flaxseed oil dressing, it's simply heaven on a hot day.
More steaming articles
25 fast beef dinners you can't mess up
50 ways to make the most of summer...
10 habits that will make you a better...
Chef Tips and Tricks
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
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!