SUMMER RECIPES
There’s nothing better than summer with refreshing recipes that stay healthy. Our favorite nutritionist, Mariana Papakonstantinou (@iammariana.p), has prepared the lightest, most delicious healthy recipes we’ve tried—and ever since, we crave them every single day. Bonus points for the perfect non-alcoholic spritz you’ll find at the end. If you give them a try, don’t forget to tag us on IG @mindyourstyle.gr.
Feta & Peach Couscous
You’ll need:
- 3 ripe peaches
- 35g mixed seeds
- 150g feta cheese
- 100g couscous
- Lemon
- Garlic
Method:
Cut the peaches into slices and remove the pits. Place them in a baking tray along with the seeds and chunks of feta, then drizzle with 3 tbsp of olive oil. Roast for 12–15 minutes at 200°C/180°C fan. Cook the couscous according to package instructions. Mix the roasted peaches with the couscous, season with salt and pepper, and serve.
Zucchini Bolognese
You’ll need:
- 1 tbsp extra virgin olive oil
- 1 medium white onion, finely chopped
- 5 medium zucchinis, finely chopped
- 1 chicken stock cube
- 1/2 cup water
- Salt
- Freshly ground black pepper
- 400g rigatoni
- 1 cup finely grated parmesan, plus extra for serving
- Juice of 1/2 lemon
- A pinch of crushed red pepper flakes
- Fresh basil leaves, for serving
Method:
In a large pot over medium heat, warm the olive oil. Add the onion and sauté until softened, about 7 minutes. Stir in the zucchini, stock cube, and water, then season with salt and pepper. Lower the heat, cover, and let simmer, stirring occasionally, until the zucchini completely breaks down—about 4 hours (soft is exactly what you want!).
Meanwhile, in a separate pot of salted boiling water, cook the pasta until al dente according to package instructions. Drain and add to the zucchini mixture. Stir in the parmesan, lemon juice, and red pepper flakes until well combined. Divide into shallow bowls or plates, top with fresh basil and extra parmesan, and serve.
Non-alcoholic summer spritz
You’ll need:
- 1/2 ripe granadilla (passion fruit), pulp only
- 1/3 lime, juiced
- 1 tbsp sugar syrup
- A handful of ice
- 125ml sparkling water
Method:
Spoon the passion fruit pulp, lime juice, and sugar syrup into a wine glass. Stir gently with a muddler or the end of a rolling pin. Add ice and top with sparkling water, then stir again before serving.
