Fresh summer recipes with Marblesque

Perfect for a hot summer’s day, these recipes, styled on our Marblesque range, are light, fresh and easy to prepare. What else could you ask for for a long lazy lunch in the sun.

Green Summer Salad

Prep Time: 10 minutes

Serves: 4

Ingredients:

• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) lemon juice
• 2 tbsp Dijon mustard
• Pinch of salt
• ½ tsp cracked pepper
• 250g brussels sprouts
• 1/2 head broccoli florets
• 2 handfuls kale, finely shredded
• 1 handful alfalfa sprouts
• 50g dill, roughly chopped
• 1/2 avocado, cut into quarters
• 1/4 cup almonds, toasted
• 1/4 cup sesame seeds, toasted

Method:

1. For the dressing, place olive oil, lemon juice, mustard, salt and pepper into a small bowl and whisk with a fork. Set aside.
2. Finely slice brussels sprouts using a mandolin and place in a large salad bowl. If you don’t have a mandolin use a sharp knife and shred thinly.
3. Using a knife, roughly slice the broccoli florets and add to brussels sprouts followed by shredded kale, alfalfa and dill. Mix gently to combine and top with avocado, almonds and sesame seeds.
4. Drizzle with dressing and serve immediately.

Tropical Smoothie Bowl

Serves: 2

Prep time: 5 minutes

Ingredients:

• 2 cups (300g) frozen mango
• 1 banana
• 1 cup (250ml) coconut water, plus extra
• 1/3 cup (75g) pineapple, chopped
• 1/2 cup (75g) blueberries
• 1/4 cup (30g) dragon fruit, cubed
• 2 tbsp coconut flakes
• 1 tbsp cacao nibs
• 1 tsp almond flakes, toasted

Method:

1. Place frozen mango, banana and coconut juice into blender. Pulse for 1 minute or until smooth. Adjust consistency of mixture with additional coconut water if desired.
2. Transfer into two serving bowls and top with pineapple, blueberries, dragon fruit, coconut flakes, cacao nibs and almond flakes.
3. Serve immediately.