STAY FOR DINNER?

Last-minute drop-ins? Here's how to throw together an effortless summer supper

Broccolini with Toasted Peanuts and Chilli Oil

SERVES 2-4

INGREDIENTS

½ cup (75g) raw peanuts

2 bunches of broccolini

2½ tblsps (40ml) extra-virgin olive oil

Kosher salt and freshly cracked black pepper, to taste

2 tblsps (30ml) chilli oil

Zest and juice of 1 lime

Thinly sliced fresh serrano chillies, for garnish (optional) 

Flaky sea salt, for garnish

METHOD

1 Preheat the oven to 190C. Spread out the peanuts on a baking sheet lined with parchment paper. Toast the peanuts for 8 minutes, or until they are deeply toasted. Let them cool completely, place them in a bag, and crush into medium-coarse crumbs.

2 Increase the oven temperature to 200C. In a medium bowl, toss together the broccolini, olive oil, and salt and pepper to taste. Arrange the coated broccolini on a baking tray lined with baking paper. Roast for 15 minutes, or until al dente and lightly charred on the florets.

3 Place the broccolini on a serving plate, and drizzle with the chilli oil and lime juice to taste. Top with lime zest and serrano chilli slices (if using). Sprinkle on the crushed roasted peanuts and flaky salt. Enjoy! 

Watermelon Gazpacho

SERVES 3-4

INGREDIENTS

1 English cucumber

1 serrano chilli

4 cups cubed watermelon (about 600g total)

2 limes, divided

Kosher salt, to taste