3 Recipes To Bring To A Summer Potluck, From Zesty Mussels To Seasonal Salads

Kingfish, mussels, lemon and orange combine for a perfect potluck dish. Photo / Babiche Martens

Is there a better time of year to gather with your loved ones and sit down for a meal? These recipes for a summer potluck, courtesy of Angela Casley, have you covered.

A breezy backyard meal is a lovely social setting — perfect for lounging through a hot day and having a good laugh. When you’re asked to bring a dish, these recipes will come in handy. Opt for a bright citrus seafood dish, or toss up a hearty heirloom tomato salad. You’ll want to bring enough for a full party load (and a little more to cater to those wanting seconds).

Kingfish and mussels with lemon and orange crust

Serves 4

Don’t forget to squeeze and freeze all the wonderful excess citrus on offer at the moment. If you have trees, use the fruit that has fallen to the ground. Serve with a salad, mash or rice. Of course, if you have access to other fish, do use it — the result will be the same.

Crust

½ cup shredded coconut

2 spring onions

½ cup coriander

2 Tbsp olive oil

1 clove garlic, crushed

1 Tbsp each lemon and orange zest

Pinch salt and freshly ground pepper

500g fish fillets

Mussels

2 Tbsp olive oil

1 clove garlic, crushed

1 spring onion

1 Tbsp curry powder

½ cup white wine

12 mussels in the shell, scrubbed

½ cup cream

Salt and pepper, to taste

Halloumi, tomatoes and corn: A winning trifecta. Photo / Babiche Martens

Halloumi and fatoush salad

Serves 4

This is a simple fresh salad that can be enjoyed anytime. Adding freshly fried halloumi to any salad makes it just that much better. Serve this as a meal on its own or alongside barbecued chicken and baked potato.

2 cups rustic torn bread

2 Tbsp olive oil

4 tomatoes

1 Lebanese or ½ telegraph cucumber

1 cup corn from cob, cooked

1 cup chopped parsley

200g halloumi

Freshly ground pepper

Dressing

1 Tbsp olive oil

1 Tbsp balsamic or chardonnay vinegar

Make the most of fresh heirloom tomatoes. Photo / Babiche Martens

Heirloom tomato and ricotta bean salad

Serves 4-6

It is a great time of year when heirloom tomatoes are back. In this salad, they’re paired with creamy avocado, ricotta and plenty of lemon. Make sure to have a few fresh bunches of herbs to really elevate this dish.

2 Tbsp olive oil

1 medium red onion, thinly sliced

2 cloves garlic, crushed

2 tsp lemon zest

2 Tbsp lemon juice

400-500g heirloom tomatoes

395g tin borlotti beans, drained

1 avocado, sliced

100g ricotta

1 Tbsp chopped dill

Salt and pepper to taste

1 Tbsp balsamic vinegar

1 Tbsp good quality olive oil

½ cup Italian parsley

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