Ingredients (4 people):

 

½ kg halibut or any other meaty white fish of your choice, filleted

 

The juice of 2 limes

 

350 ml juice of fresh sweet tomatoes

 

4 small zucchini, peeled and diced

 

¼ cup chopped coriander

 

2 ½ tsp sea salt 

 

8 tortilla wraps

 

2 tbsps. chili powder

 

¼ tsp Cayenne pepper

 

1 tbsp. olive oil

 

1 avocado, peeled and cut into thin slices.

 

Method:

 

Preheat oven to 110 degrees. Place the fish in a medium bowl, pour half of the lime juice over it, cover the dish and place it in the refrigerator for about 15 minutes.

 

In another bowl, add the tomato juice, zucchini, the leftover lime juice, cilantro and two teaspoons of salt. Mix and voila, your salsa is ready.

 

Place your tortilla wraps in a preheated oven for some 10 minutes.

 

In a small bowl, mix the chili powder, cayenne pepper and ½ teaspoon salt. Remove the fish from the lime juice, wipe it with some kitchen towel to remove the moisture and rub your dry mix all over the fish.

 

Next, heat the olive oil in a large non-stick frying pan over medium heat and cook the fish, about 4 minutes on each side. Then, cut your fish into small pieces and add some salt to taste. Place the fish into the tortilla wraps, add some of your salsa and finish off with the avocado slices.  Garnish with some parsley and red cabbage for an extra twist!

 

Ingredients (4 people):

 

4 corn on the cob, peeled

 

2 tbsps. melted butter

 

¼ cup. grated Parmesan

 

1 tsp paprika

 

Salt

 

Lime slices

 

Method:

 

Grill the corn on the barbecue for around 12 minutes until slightly charred.  Then, brush with butter and sprinkle with cheese, paprika and salt. Serve with some lime.

 

Ingredients (1 serving):

 

½ kg boneless pork chops, cut into 2.5 cm cubes

 

1 tbsp. olive oil

 

2 tsp chopped fresh thyme

 

Salt & Pepper

 

8 figs, not too large, cut in half

 

Souvlaki sticks

 

Method:

 

Mix the pieces of pork with olive oil, thyme, salt and pepper. Pass the pieces of pork on the sticks as follows: one piece of pork, then one half piece of fig, and repeat until the sticks are full.  Grill on the barbecue and enjoy with some delicious seared asparagus on the side!

 

 

Ingredients (Makes 6 servings):

 

1 ½ cups of any pasta of your choice

 

3 tbsps. ready-made pesto sauce

 

1 tbsp. Virgin olive oil

 

¼ tsp salt

 

¼ tsp garlic powder

 

Black pepper, to taste

 

½ cup. diced tomatoes

 

½ cup. Mozzarella balls

 

2 fresh basil leaves, chopped

 

Method:

 

Fill a large pot with water, add some salt and cook your pasta until al dente.  Then drain. 

 

In a large bowl, combine the pesto, olive oil, salt, garlic and pepper. Add your pasta and mix until it is well coated. Add your tomatoes, mozzarella and fresh basil. Serve.