Not only do herbs add a delicious pop of flavour, but also pair amazingly well with grilled dishes and salads.
When the air is warm we tend to crave lighter meals. That’s why cooking in the summer is a breeze. It’s easy eating; just fire up the barbecue or toss together a quick salad! The easiest way to add flavour to quick meals is to add a sprinkling of fresh herbs. Not only do they add a delicious pop of flavour, but also pair amazingly well with grilled dishes and salads.
Here are some of my favourites herbs and where to use them:
Cilantro - this leafy herb goes well with a variety of Asian dishes. I especially love it in our no-cook shrimp and mango noodle salad, and it makes a mean, zesty sauce in our grilled steak with spicy cilantro sauce.
Basil - I keep a basil plant on my balcony, so anytime I need it I just snip off a few leaves and add it to my dishes. Sprinkle leaves on a grilled flank steak with tomatoes and basil or use it in a fruity garden tomato and peach salad.
Mint - this herb is a must in my favourite summer cocktail, the dragon mojito. The fresh leaves also add a refreshing sweetness to dishes like this watermelon & cucumber salad and our Greek-inspired lamb burgers with feta and mint.
Parsley – potato salads are a staple at summer barbecues, and I love this colourful potato salad with parsley vinaigrette. Parsley is also the main ingredient in Lebanese tabbouleh, which we’ve jazzed up here with some grilled lamb chops.
Dill – the unique flavour of dill goes great with seafood, and I love it in this dijon-dill shrimp salad and salmon and lentil pilaf.
After bringing your herbs home from the market, make sure to store them properly. Here are two ways that will give your fresh herbs a longer shelf life:
http://www.chatelaine.com/recipes/chatelainekitchen/the-best-herbs-and-how-to-store-them/