These 3 lighter sides are perfect for summer

Let’s be honest, the holidays can be a bit … heavy on the stomach. All that gammon, all those roasted spuds. In the interest of a bit of balance, we’ve rounded up some lighter sides that will still hit the (delicious) spot.

  • Baby marrow-and-fennel trifolati

    This dish, which is just soft veg gently cooked in olive oil, sounds fancier than it really is, but delivers on full flavour. Mix up the veg for whatever you’ve got to hand – kale and broccoli would also work wonders here.

    Ingredients:

    • ½ cup olive oil
    • 750 g baby marrows, cut into large chunks
    • 4 cloves garlic, chopped
    • 2 bulbs fennel, cut into chunks
    • 2 stalks celery, cut into chunks
    • A handful celery leaves
    • 3 T mint, roughly chopped
    • 3 T basil, roughly chopped
    • Salt, to taste
    • 100 g Parmesan, finely grated
    • ½ cup lemon juice

    Method:

    1. Preheat the oven to 180°C. Heat the olive oil in a large ovenproof pan. Add the baby marrow and fry until golden brown.
    2. Add the garlic, fennel and celery. Cook for 5 minutes over a low heat. Cover and place in the oven for 20 minutes. Stir in the celery leaves, mint and basil. Season to taste.
    3. Place on a platter, scatter over the Parmesan and drizzle over the lemon juice before serving.

    (Serves 6)

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  • Cauliflower-and-pine nut salad

    Cauliflower really is the MVP of the vegetable world, and here it proves just how substantial it can be when tossed with nuts and a punchy dressing. Feel free to swap out the pine nuts for any other you prefer.

    Ingredients:

    • 200 g sultanas
    • 1 cup vino cotto
    • 2 heads cauliflower, each cut into 8 pieces
    • ½ cup olive oil
    • 1 T whole cumin
    • 1 T whole coriander
    • 4 stalks celery, roughly chopped
    • 100 g pine nuts, toasted
    • Sea salt and freshly ground black pepper, to taste

    Method:

    1. Preheat the oven to 180°C. Combine the sultanas and vino cotto in a bowl and set aside.
    2. Place the cauliflower on a baking tray, drizzle over the olive oil and sprinkle over the spices, then roast for 30–45 minutes, or until golden brown.
    3. Place the warm cauliflower on a serving dish, then spoon the celery, pine nuts and sultanas between the pieces. Drizzle over the vino cotto from the sultanas. Season to taste.

    (Serves 8)

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  • Sesame cured broccoli salad

    When sitting down to a meal of rich roasted meats, this side dish is like a breath of fresh air. Bright and crunchy, it only improves in flavour as it sits.

    Ingredients:

    • 2 t red wine vinegar
    • 1 t Maldon salt, plus more to taste
    • 2 heads broccoli, sliced as thinly as possible
    • ¾ cup olive oil
    • 4 large cloves garlic, minced
    • 2 t cumin seeds
    • 2 t sesame oil
    • A large pinch chilli flakes

    Method:

    1. Mix the vinegar and salt in a large heat-proof bowl. Add the sliced broccoli and toss to combine.
    2. Heat the olive oil in a pan over a medium-high heat. Add the garlic and cumin seeds and cook, stirring continually, until fragrant, for about 1 minute. Do not let the garlic burn. If necessary, remove the pan from the heat and let the garlic and cumin cook in the residual heat of the oil.
    3. Stir in the sesame oil and the chilli flakes, pour the mixture over the broccoli and toss well to coat. Allow the salad to sit for at least an hour at room temperature for the flavours to develop and the broccoli to “cure” in the flavoured oil. The salad can be refrigerated for up to 48 hours. Before serving, taste and adjust the seasoning. Serve at room temperature.

    (Recipe by Karen Dudley)

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