The One With Salad & Soup

Here, we've got two ultra-refreshing salads to restore you back to health after a heavy weeknight, followed by a light and brothy soup perfecting for slurping up in the heat (yes — we happily eat soup during summer, and you should, too).

Ingredients

Makes 3 dinners, each serving 4

We didn't want to bombard you with three salads, so we've thrown in a soup, too. All made using crisp, fresh ingredients that make the most out of summer's best produce.

8 Boneless, Skinless Chicken Thighs

180g Rice Noodles

8 Limes

2 Cucumbers

5 Shallots

4 Tbsp Yellow Thai Curry Paste

2 Small Bunches of Mint (50g)

100g Sunflower Seeds

2 x 250g Pouches of Quinoa

600g Watermelon

1kg Mix of Large and Small Tomatoes

200g Feta

400g Cavolo Nero/Kale

1 Small Bunch of Basil (25g)

500g Vegetable Stock

3 Tbsp Soy Sauce (45ml)

The Recipes

Cold Chicken Noodle Salad

Zingy and full of flavour, this salad is king of salads. Bouncy noodles and charred chicken tossed in a flavourful dressing with mint and cucumber. Fresh.

See recipe

Big Fat Greek-ish Salad

Watermelon salad meets Greek salad – the best of both worlds in one dish. Super fresh and the perfect salad for summer.

See recipe

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Light & Brothy Tomato Soup

Soup season is not over, It’s summer and this light and brothy soup is the perfect weeknight dinner. It’s vibrant and highlights gorgeous summer tomatoes.

See recipe

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