So you had that wonderful and delicious barbecue last night. But I bet you grilled too much and now have your fridge stacked with left overs. Not to worry, cause I’ve got 3 scrumptious recipes to put those remnants of the grilled king prawns, sardines, asparagus, and tomatoes from yesterday to good use. That’s exactly what I did the other day: I packed all my left overs and had a most wonderful picnic at the lake. I savoured the summer with salads and bruschetta and a gorgeous sunset.
So, what to make with yesterday’s leftovers starring fish and vegetables?
- A king prawn, grilled asparagus and grapefruit salad
- A watermelon salad with feta cheese, mint, red onions and sardines
- Bruschettas with sardines, grilled tomatoes, roasted garlic and rosemary
King prawn, grilled asparagus and grapefruit salad
This is the ultimate summer salad if you ask me. I used edible flowers (blue sage and yellow and purple violets) to make it a beautiful colour palette. The lettuce is a spicy mixture of leafs. Notice the olive oil I used as a dressing? It’s orange flavoured extra virgin oil from Azada. It was the cherry on the cake.
Watermelon salad with feta cheese, mint, red onions and sardines
This recipe is no rocket science: just mix all ingredients and drizzle lemon juice and olive oil on top. Can’t get any easier than this. I used a cookie cutter to cut out flower shaped melon pieces. You can mix in the sardines or have them on the side. The salad is scrumptious either way.
Bruschettas with sardines, grilled tomatoes, roasted garlic and rosemary
The classic way to eat sardines is on a slice of toasted bread. Eat it like the Spanish by roasting cloves of garlic and rubbing your toasted bread with the garlic and olive oil. Then add the leftover grilled tomatoes, the sardines, and rosemary. Fingerlicking fab!
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- Sunset picnic with a roasted beef and berries salad
- 7x Summer on a plate – revisited
- Bring out the Barbecue