Lunch at the beach

Hello there, am still on my beach vacay in Oostduinkerke, enjoying some me-time !

I always cook, even when on holiday and I always seem to entertain too. A few friends stopped by and I made an easy-peasy-yummy lunch for us all. Regardless if it’s just me taking the bike and having lunch at the beach or 5 hungry (some hungover) friends stop by, this lunch works every time:  a salad full of flavour and a that-hit-the-spot chicken sandwich will do the trick! Grilled peaches with ice-cream as dessert, always a hit.

Check out my recipes

Salad to go :

jar salad

Need:

1 jam jar per person

vegetable sharpener to make spaghetti out of courgettes

per person you need:

1/2 courgette in courgettini (use the sharpener tool)

a few pomegranate seeds

a handful of mixed nuts chopped finely

1 tomato diced

handful of salad leaves (I used salade de ble)

olive oil, lemon juice, salt and pepper

Go:

  1. Add to the courgettini some olive oil and season with salt and pepper, toss well and add to the jar.
  2. Add the tomatoes, salad leaves, nuts and pomegranate.
  3. Serve with a dressing of your choice or like I did; shake olive oil, lemon juice and salt in a jar .

Tip:

I made the salads in the morning, put the lid on tight and reserved in the fridge until time to serve. I marked the 2 that were for friends with allergy and dislike of some of the ingredients, just be safe!

Coconut marinated chicken sandwich:

grilled chicken sandwich

Need per sandwich:

1 chicken breast

200 ml coconut milk

5 cardamon pods, crushed

1 lime sliced

some spinach leaves

1 baguette

olive oil

Go:

  1. Cut the chicken breast lengthwise in half, add to a deep dish with the coconut milk, cardamon and lime slices. Make sure chicken is covered by coconut milk and cover with cling-film. Reserve in fridge overnight.
  2. Heat the grill pan, cut the baguette in half lengthwise and brush with some olive oil. Grill the bread for a few minutes.
  3. Remove the chicken from the marinade and grill.
  4. Layer on the bread with raw spinach leaves, grilled chicken and serve with variety of sauces like a mustard yoghurt sauce.

grilled chicken sandwich at beach

Grilled peaches with rosemary:

grilled peaches w rosemary

Need per person:

1 ripe peaches, halved and cut in 3

1 rosemary twig

Go:

  1. Heat the grill pan and skewer some of the peach-cuts on to the rosemary. Grill the peaches for a minute on each side.
  2.  Serve with vanilla ice-cream.

Tip:

I grilled them in the morning, before my guests arrived and reheated them a few minutes in the microwave before serving.

 

Happy Summertime, my lovelies! xoxo

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