Watermelon, Tomato and Feta Salad

PREPARATION 20 minutes
SERVINGS 6 appetizers

  • 1 large seedless watermelon (see note)
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) lime juice
  • ¼ tsp curry powder
  • 2 large tomatoes, cut into quarters
  • 4 oz (115 g) feta, cut into large chunks (about ¾ cup)
  • 3 tbsp (9 g) chopped fresh basil
  • 3 tbsp (9 g) chopped fresh chives, cut into ½-inch (1 cm) pieces
  • Salt and pepper

 

  1. On a work surface, cut a 1-inch (2.5 cm) thick slice of watermelon. Place in the middle of a large serving platter and set aside.
  2. In a large bowl, whisk the oil, lime juice and curry powder. Season with salt and pepper.
  3. Add the tomatoes, feta and herbs. Toss to coat thoroughly with the vinaigrette and adjust the seasoning.
  4. Arrange the tomato salad on the melon slice. When ready to serve, cut into edges.

NOTE
You can also use a small watermelon, cut into 1-inch (2.5 cm) slices, to make individual portions.

 

Quinoa Veggie Burgers

PREPARATION 25 minutes
COOKING 25 minutes
COOLING 15 minutes
SERVINGS 4

Tahini Sauce

  • 6 tbsp (90 ml) tahini
  • ¼ cup (60 ml) water
  • 2 tbsp (30 ml) mayonnaise
  • 1 tbsp (15 ml) lemon juice
  • Salt and pepper

Veggie Burger

  • ½ cup (48 g) quinoa, rinsed and drained
  • ½ cup (65 g) grated zucchini
  • ½ cup (55 g) grated carrot
  • ½ cup (48 g) chopped leek (white part only)
  • 1 clove garlic, chopped
  • ¼ cup (60 ml) olive oil
  • 1 egg, lightly beaten
  • ¼ cup (31 g) bread crumbs

Toppings

  • 4 hamburger buns
  • 1 raw beet, peeled and grated
  • Pea sprouts, to taste

Tahini Sauce

  1. In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.

Veggie Burger

  1. In a saucepan of salted boiling water, cook the quinoa for about 15 minutes, or until it tender. Drain and rinse under cold running water. Press the quinoa against the colander to remove excess water. Let cool.
  2. Meanwhile, in a non-stick skillet over medium heat, soften the zucchini, carrot, leek and garlic in 1 tbsp of the oil. Season with salt and pepper. Transfer to a colander placed above a bowl. Press the vegetables against the colander to remove excess water. Transfer to a large bowl and refrigerate for 15 minutes, or until the vegetables are completely chilled.
  3. Add the quinoa, egg and bread crumbs to the chilled vegetable mixture. Mix well. With your hands, shape into 4 patties of about ½ cup each.
  4. In the same non-stick skillet over medium-high heat, cook the patties for 2 to 3 minutes on each side in the remaining oil (3 tbsp).

Assembly

  1. Spread half of the tahini sauce over the bottom half of the buns, and cover with the patties. Spread the remaining sauce over the patties. Add the toppings.

 

Pomegranate and Berry Smoothie

PREPARATION 5 minutes
SERVINGS 1

½ cup (150 g) silken tofu
½ cup (63 g) frozen raspberries
½ cup (68 g) frozen strawberries
½ cup (125 ml) pomegranate juice
½ cup (125 ml) milk
1 tbsp (15 ml) lime juice

In a blender, purée all the ingredients until smooth. Serve immediately.