Cantaloupe and feta summer salad

Celebrating cantaloupe peak season!
A fresh, Mediterranean and incredibly easy to make recipe.

Check out the recipe video at: https://www.youtube.com/watch?v=IxJJoinW__U&feature=youtu.beIMG_5941.jpg

Yield: serves 4
Prep time: 10 minutes
Cooking time: none
 
Ingredients
Cantaloupe, 1 whole diced
Feta cheese, ½ pound
Toasted pine nuts, 2 tablespoons
Black taggiasca olives, 3 tablespoons
Extra virgin Olive Oil, 2 tablespoons
Fresh basil, ½ bunch torn
Salt and pepper to taste

Method
Scrape seeds out of the cantaloupe, dice and mix with all other ingredients in a bowl. Crumble the feta with your hands – the texture will be more pleasant. Tear the basil and don’t chop with a knife, the metal oxidises it very quickly and will make it turn dark brown. Serve chilled with a glass of crisp white wine.

Buon Appetito!

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Back to school Italian lunch box

In need of some inspiration for creating balanced, healthy  yet tasty meals for your kids? Here are some quick Italian inspired recipes.

Mozzarella lollipop

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Ingredients

4 mozzarella ovoline
4 cherry tomatoes
4 cocktail sticks
2 tablespoons of basil pesto (check our blog to learn how to make your own at home or find it already made at Bellina’s Market)

Method

Roll the mozzarella in the pesto.
Carefully thread the tomato half way through the cocktail stick and top with the mozzarella.

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Zucchini pancakes

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Ingredients
1 large zucchini, trimmed and shredded
2 tablespoons of flour
4 tablespoon grated Parmigiano Reggiano cheese
1 egg
2 tablespoon of olive oil or canola oil
Salt and pepper to taste

Method

Shred zucchini , and squeeze excess water with your hands, Mix with flour in a medium size ball. Mix in the cheese. Add egg, salt and pepper.
Heat oil of choice in frying pan over medium heat. Using a spoon scoop a spoon of the batter into the hot oil.
Using a spatula, flip the pancakes after the first side has browned.
Serve hot or at room temperature.
Great to serve with a scoop of Greek yogurt as a snack or light lunch.

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