It is now that time of year where we are moving from the cooler months towards the long summer days. Some may argue it is still too chilly for a light evening salad, so these quick recipes are perfect during this transition period – light but warming!

Thai Egg Rolls                                                        Serves 4

8 eggs

4 tbs water

1 tbs fish sauce

2 kaffir lime leaves, finely shredded

1 tsp minced garlic

227g tin water chestnuts, drained and chopped

1 spring onion, finely chopped

180g bean sprouts, rinsed

125g can corn, drained

1/2 bunch coriander, roughly chopped

2 tbsp hoisin sauce

Small packet vermicelli noodles prepared, and roughly chopped

Method:

1. Preheat oven to 180C
2. Whisk together eggs, water, fish sauce, lime leaves and garlic.
3. Spray with oil and place over medium heat. Add 1/3 cup of mixture, tipping pan to coat the base and cook for a few minutes or until set.
4. Combine water chestnuts, onion, bean shoots, corn, coriander, hoisin sauce and noodles
5. Place ¼ cups of mixture in the center of each omelet, fold in sides and roll up and place on a baking paper lined oven tray and cook for 25 minutes.
6. Serve with a side salad.

Vietnamese Pho Soup                               Serves 2

200g chicken breast fillet, thinly sliced

100g of dry rice noodles

1 large mushroom, sliced

600ml salt reduced chicken stock

2 tsp fish sauce

2 tsp salt reduced soy sauce

1½ cups bean shoots

3 bunches baby bok choy- leaves separated and cut in half

1 large carrot and capsicum, julienned

2 small red chilli – thinly sliced

1 tbsp lemon juice

1 tbsp thinly sliced chives

12 mint leaves

4 sprigs of coriander

Method

1. Cook pasta according to packet directions.
2. Bring stock and sauces to the boil and simmer for 5 minutes.
3. Add carrot, capsicum and mushrooms and return to the boil.
4. Add chicken pieces and cook for 2 minutes, add bok choy and cook for another minute. Chicken should be white without any pink flesh.
5. Place drained noodles in a soup bowl. Add bean shoots, chicken, bok choy, mushrooms and ladle over the stock. 
Add chilli, lemon juice, herbs and shallots to serve

Note: Add in any extra vegies that you want to bulk up this dish such as green beans or asparagus.

Greek Lamb Salad                                                 Serves 4

2 tsp dried Greek oregano

1 tsp black peppercorns

1 shoulder of lamb

2 tsp olive oil

1 baby cos lettuce, leaves removed

4 tomatoes, cut into wedges

2 Lebanese cucumbers, quartered

100g reduced fat feta, crumbled