Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Orange & Aperol

For ➊
5 cl Aperol
10-15 cl fresh orange juice*
ice
5 cl of ice-cold sparkling water

Mix the Aperol with ice cubes in a shaker. Pour into a high cocktail glass.
Add fresh orange juice, more ice and sparkling water.
Enjoy.

*Use half lemon, half orange juice. Or diluted rhubarber syrup. Or pureed watermelon or melon flesh. Adjust liquid.

Watermelon lemonade

For ➋ glasses*
6 cl fresh-squeezed lemon juice
12 cl fresh watermelon puree
3 tbs simple syrup
18 cl cold water**
ice

Make syrup by heating 1 part of sugar with 1 part of water. Let cool when the sugar is dissolved. (Use half the quantity of water, and add cold water to cool it quicker.)

Purée the watermelon, and strain through a coarse strainer to remove seeds.

Stir it all together and serve over ice.

Garnish with a thin watermelon or lemon wedge.

*Keep proportions when making more.

**Use half spritz water to add bubbles.
***Add dash of vodka to have a cocktail.

****Replace water with dry white wine to have a wine cocktail. Adjust sugar level, depending on dryness of wine.

Watermelon soup

For ➍
1 medium seedless watermelon, rind discarded, cut into chunks
2 tbs ginger, grated
1 tbs freshly grated lime juice
2 tbs white wine*
1 tbs orange blossom water*

Purée all ingredients in food processor. Strain through a fine mesh strainer. Discard solids. Put in the refrigerator for at least 2 h.

Add a few ice-cubes with mint**. Serve with a tbs of cooked or tinned crab meat or tiger prawn meat.

*Optional.
**Bring 2 dl water to a boil. Add a small bunch of shredded mint. Boil for 1 m. Discard mint and purée it. When water has cooled down, add the mint purée and freeze into ice-cubes.

Moroccan fruit salad

For ➍
6 oranges
½ mid-sized watermelon
fresh mint, chopped (to taste)
1 ts cinnamon
2 shots of Grand Marnier Cointreau*

Cut the flesh from the chilled melon into bite size pieces, removing and discarding the seeds and set aside. Fillet 2 oranges and place into bowl with the melon.

Finely chop mint leaves. Add to the fruit.

Make a dressing of freshly squeezed juice of 2 oranges, cinnamon (and Grand Marnier or Cointreau*).

Pour the dressing over the mixture and toss gently until everything is coated.

*Optional.