A choice of mains

Guest recipes with Lidl Food AcademyVietnamese spring rolls / summer rolls 8-12 rice paper sheets100g rice vermicelli noodles200g cleaned, boiled shrimp1 carrot, cut into thin sticks (julienned)1 cucumber, cut into thin sticks (julienned)24 fresh mint leaves¼ bunch of fresh coranderFor the peanut dipping sauce3 tbsp peanut butter1 tbsp soy sauce1 tbsp sweet chili sauceJuice of 1 lime2-3 tbsp hot water (for thinning) For the noodles: In a pot of boiling water, add the rice noodles and let them cook for 3-4 minutes. Drain them well and rinse with cold water to stop the cooking process.For the dip: In a small bowl, mix the peanut butter, soy sauce, sweet chili sauce and lime juice. Gradually add the hot water until you have a smooth, pourable sauce.For the rolling: Dip a rice paper sheet into a shallow dish of lukewarm water for 5-10 seconds until it softens slightly. Transfer it to a cutting board or clean work surface.Assembly: Place a small amount of noodles, carrot, cucumber, mint, and cilantro in the center of the sheet. Place 2–3 shrimp right on top.To finish: Fold the sides of the rice paper inward and roll up tightly. Repeat the process for the remaining rolls. Serve immediately with the peanut butter dipping sauce. Baked Salmon with Honey and Mustard 4 salmon fillets, about 600g4 tbsp lemon juiceZest of ½ lemon2 tbsp honey2 tbsp olive oil1 tbsp mustard1 tsp freshly ground black pepper½ tsp salt½ tsp dried thymeFresh parsley, for servingFried onions Preheat the oven to 200C.In a small bowl, mix the honey, mustard, lemon juice, lemon zest, olive oil, and thyme.Line a baking sheet with parchment paper and place the salmon fillets on top.Brush the surface of the fillets evenly with the honey-mustard mixture. Season with salt and pepper.Bake in the preheated oven for about 10 minutes, depending on the thickness of the fillets. The salmon should be cooked through on the inside but remain juicy.Remove the salmon from the oven and let it rest for 2 minutes before serving.Sprinkle with fresh parsley and fried onions.Serve with mashed potatoes. Meze in a flash! 1 pack hummus1 can giant beans in tomato sauce1 can stuffed grape leaves1 can sardines in vegetable oil or spicy sardines1 pack herring or squidFor plating3 tbsp extra virgin olive oil1 tsp smoked paprika1 lemon, cut into quarters½ red onion, cut into very thin slices1 tbsp fresh parsley, finely chopped1 tsp dried oreganoPack Cypriot pita bread Preparing the warm appetisers: Transfer the giant beans to a small pan and warm them gently over low heat for 2–3 minutes so that the aromas of the sauce open up.Preparing the seafood: Open the canned sardines and drain excess oil. Remove the herring from its packaging along with its sauce and place it on a small plate.Plating the hummus: Empty the ready-made hummus into a small bowl. Using the back of a spoon, create a circular well in the centre. Pour 1 tbsp of olive oil into the well and sprinkle with smoked paprika.The final touch: Over the giant beans, scatter the thin red onion rings and finely chopped parsley. Sprinkle the seafood with oregano and drizzle with a little fresh olive oil. Place the lemon wedges in between.Serving: Warm the pitas in the oven, cut them into triangular pieces, and place them at the edge of the platter. Serve immediately. Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. www.lidlfoodacademy.com.cy