Cook up a berry delicious meal

By Jessica Ball

Packed with antioxidants, blueberries are considered a superfood.

So why not add some to the dishes and drinks you already love for a colourful, nutritional twist.  



1 tsp olive oil

2 x 150 g salmon fillet, skin on

1 tbsp butter, melted

1 tsp brown sugar

1/2 tsp paprika

1/4 cup (60 ml) balsamic vinegar

1/2 cup (80 g) blueberries

1 tbsp maple syrup

1 tbsp butter

4 cups (500 g) green beans

1/2 tsp salt

Olive oil

1/2 cup pomegranate seeds

Fresh dill, chopped


1. Preheat oven to 180°C. Prepare a tray with baking paper.

2. Drizzle 1 tsp olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for about 2-3 minutes until crisp.

4. Remove from pan and place skin side down onto prepared tray.

5. Drizzle with 1 tbsp melted butter and sprinkle with brown sugar and paprika.

6. Place the salmon in the oven for 15 minutes for medium.

7. In the meantime bring a medium-sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.

8. Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.

9. Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.

10. Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.

11. Cook for another minute, stir in the tbsp of butter and serve over salmon.



225 g (1/2 cup) fresh blueberries

110 ml (1/4 cup) lime juice

60 ml vodka

160 ml (2/3 cup) ginger beer

Blueberries, for garnish

Lime wedges, for garnish


1. Divide blueberries and lime juice between 2 glasses and using a drink muddler, lightly mash blueberries.

2. Fill each glass with crushed ice and equal amounts of the vodka. Top with ginger beer and garnish with additional blueberries and a lime wedge.