More Time In The Sun, Less Time Making Dinner!

So we are all officially melting in the heatwave here in the UK at the moment & having to cook dinner at the end of a long, hot day isn't always what you fancy doing so below are just a few ideas for meals which can be created fairly quickly & have summery food vibes

Coconut Lime Slaw With Grilled Chicken Breast

You Will Need:

1 Skinless Chicken Breast Per Person

1 Lime

3 Tbsp Coconut Milk

1 tsp sugar

1/2 tsp Worcestershire Sauce/Soy Sauce

Small Red Cabbage, Thinly Sliced

2 Spring Onions, Sliced

Small Handful Fresh Coriander, Finely Chopped

Salt & Pepper

Heat grill/BBQ to medium-high heat

Sprinkle each chicken breast with salt & pepper, place under the grill/on the bbq, turning occasionally until cooked through

Zest the lime and place into a small bowl then set aside.

In a large bowl, add 1 tbsp of juice from the lime to the coconut milk, sugar and sauce. Whisk together until well combined and the sugar has dissolved. Mix in the chopped cabbage and spring onion and toss together until well coated

Remove the chicken from the grill & sprinkle with the lime zest. Serve with the slaw and a sprinkle of coriander

Peach, Basil & Tomato Salad With Maple BBQ Chicken Sausages

You Will Need:

6-8 Maple BBQ Chicken Sausages (Tesco)

(or flavour your own using a BBQ seasoning mix & maple syrup)

1/2 Red Onion, Thinly Sliced

1 Tbsp Wine Vinegar/Apple Cider Vinegar

Salt & Pepper

450g Tomatoes

450g Peaches/Nectarines

2 Tbsp Oil

Small Handful Basil Leaves

50g Feta, Crumbled

Cook sausages under the grill/in the oven/fry until cooked through

In a small bowl, combine together the onion and vinegar with 1/4 tsp salt. Leave to stand

Cut the peaches/nectarines & tomatoes into slices and arrange on a plate

Stir the 2 tbsp oil into the onion & vinegar mixture and drizzle over the fruit. Sprinkle over the basil, crumbled feta and black pepper. Serve alongside the sausages.

Black Bean, Avocado & Spicy Sweet Potato Tacos

You Will Need:

700g Sweet Potato, Cut Into Chunks

1Tbsp Oil

1 Tsp Chilli Powder

1 Tin Black Beans, Rinsed And Drained

200g Salsa

1 Medium Avocado, Thinly Sliced

Tortilla Wraps

100g Feta Cheese, Crumbled

On a large baking tray, coat the sweet potato chunks with oil, chilli powder and a sprinkle of salt. Place in the oven for around 30mins at 200°C

In a saucepan, heat together the beans and salsa on a medium heat until warm

Once the sweet potato has cooked, arrange on the tortilla wraps with the avocado slices, beans & crumbled feta