Girl Dinner, but Make It Spring

When the “girl dinner” trend started doing the rounds online, I wasn’t entirely sure what I was watching. A few crackers, a pile of olives, maybe a boiled egg, and some people calling it a meal. But then it clicked. It’s less about cooking and more about assembling, and more importantly, it’s about eating exactly what you want in a way that feels low-key and indulgent at the same time. We might more commonly know it as “picky dinners” with lots of picky bits and little fuss.  There’s something deeply satisfying about leaning into the joy of putting together a plate that’s light, fresh with minimal cleanup.  Everything feels relaxed, spring-ready, and best served with a cold glass of something in the garden (or at least with the back door flung open).

Pan Fried Gnocchi with Garden Peas, Buffalo Mozzarella & Basil Oil

Let’s start with the Pan Fried Gnocchi with Garden Peas, Buffalo Mozzarella & Basil Oil– this one has all the comfort of a proper pasta dinner but dressed up for spring. I’ve included a recipe for homemade gnocchi but in the spirit of a picky dinner by all means use store-bought — it’s surprisingly straightforward, and once you’ve pan-fried it to golden crispness, it takes on a whole new life. Add in sweet garden peas, torn mozzarella, a drizzle of vibrant basil oil, and a handful of rocket and pea shoots, and you’ve got a plate that feels sunny, fresh, and definitely not your standard weeknight carb situation.

Get the recipe HERE

Egg Salad Tartines with Prosciutto & Picked Herbs

Then there’s the Egg Salad Tartines with Prosciutto & Picked Herbs. The egg salad is made with Kewpie mayo for that creamy, slightly sweet tang, piled high on garlicky, griddled bread, and topped with paper-thin slices of prosciutto. It’s paired with a crunchy herb salad dressed in a sharp, caper-spiked vinaigrette- crunchy, creamy, salty, fresh. One of those meals where every bite feels just a little bit fancy.

Get the recipe HERE

Honey & Balsamic Halloumi Platter

And finally, for the one that barely counts as cooking but delivers maximum return, the Honey & Balsamic Halloumi Platter is hard to beat. Halloumi is fried until golden, then tossed in a sticky glaze of honey and balsamic vinegar until it’s glossy and caramelised at the edges. Sprinkle with toasted pine nuts, parsley, and serve straight from the pan. Add a bowl of hummus, some warm pittas, and call it dinner.

Get the recipe HERE

So who knows, maybe I’m down with the kids now and embracing the girl dinner energy- assembling rather than cooking, grazing over plating, and letting the ingredients (and the season) do the heavy lifting.

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