What to eat in summer: The best recipes for hot humid days

It's getting hot in here — so opt for these tasty meals

Five quick and easy meals to make in humid conditions

Halloumi with watermelon

recipe by:Currabinny Cooks

This surprising combination is bolstered by a red chilli boost that contrasts beautifully with the refreshing watermelon

Servings

2

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Starter

Ingredients

• 2 spring onions, white parts only, very thinly sliced

• 1 medium red chilli, deseeded and finely diced

• 400g watermelon, flesh sliced into small wedges

• 1 block of halloumi, cut into thick slices

• small handful of coriander, leaves only

• olive oil

• 2 limes

Method

1. In a mixing bowl, toss the watermelon wedges, sliced spring onion and diced red chilli together with a few tablespoons of olive oil until everything is lightly coated. Cover and place in the fridge.

2. Slice the halloumi into nice thick slices and dry-fry on a very hot griddle or grill pan. Do this carefully so that the slices have nice dark golden to black charred lines on each side. Use a little olive oil if your pan isn’t non-stick.

3. Divide and arrange the watermelon salad between two serving plates.

4. Squeeze the juice of one or two limes over.

5. Place some of the hot, grilled halloumi slices on top and garnish generously with coriander leaves.

Grilled summer salad

recipe by:Currabinny Cooks

Full of bold ingredients, add this salad to your summer menu

Servings

4

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Starter

Ingredients

• 2 medium courgette (one green, one yellow)

• 1 medium red onion

• 200g good quality feta

• 2 garlic cloves, crushed

• good pinch of sea salt

• 2 tbsp white wine vinegar

• 120ml extra virgin olive oil

• freshly ground black pepper

• handful of basil leaves, torn or shredded

• good pinch of red pepper or chilli flakes

Method

1. Cut the courgette into oblong slices and the red onion into 8 wedges. Make a quick marinade by whisking together 100ml of olive oil, two tablespoons of white wine vinegar and the crushed garlic, along with a small pinch of sea salt.

2. Place a griddle pan on a medium high heat until very hot, add the rest of the olive oil before placing the courgette on the hot griddle and season with salt and pepper. Cook both sides until tender and showing black marks from the grill. Remove from the pan and set aside.

3. Add the red onion to the hot griddle and cook until tender and slightly charred.

4. Arrange the grilled courgette and red onion on a serving platter, crumble the feta over and drizzle with the marinade. Sprinkle the red pepper flakes over, and garnish with freshly torn basil leaves.