BBQ FESTIVE FLAIR

These outdoor beauties are perfect for entertaining

- 

LEMON CRUMB SALMON WITH DILL CREAM

SERVES 6 PREP 20 MINS COOK 14 MINS

• 6 x 150g boneless salmon fillets, skin on

• mixed salad leaves, to serve

LEMON CRUMBS

• 3 thick slices, 1-day old sourdough bread (150g)

• 2 cloves garlic, chopped

• 50g butter, chopped

• ½ cup roughly chopped fresh parsley

• 2 tsp chopped fresh dill

• 2 tsp finely grated lemon zest

DILL CREAM

• 200g tub light sour cream

• 2 tblsp horseradish cream

• 1 tbsp chopped fresh dill

1 LEMON CRUMBS Tear bread into pieces. Process bread and garlic in a food processor to form coarse crumbs. Melt butter in a frying pan over a medium heat. Add crumbs. Cook, stirring for 7 mins until golden and crisp. Transfer to a bowl and cool.

2 DILL CREAM Place all ingredients in a medium bowl. Whisk until smooth. Season with salt and pepper.

3 Season salmon with salt and pepper.

4 Heat a lightly oiled, barbecue flat plate over a medium heat. Add salmon, skin-side down. Cook for 3 mins until skin is crisp. Turn over. Cook for a further 3 mins until cooked to your liking.

5 Just before serving, toss crumbs with parsley, dill and zest.

6 Arrange salmon and salad leaves on a serving platter. Sprinkle lemon crumbs over salmon. Serve with dill cream.

CAPRESE PESTO SALAD

SERVES 6 PREP 30 MINS

650g mixed tomatoes (see tip)

250g punnet tomato medley, halved

220g cherry bocconcini, drained

PESTO