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.
300g Firm Tofu
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 Vegetarian Feta Alternative
400g Cavolo Nero/Kale
1 Small Bunch of Basil (25g)
500g Vegetable Stock
3 Tbsp Soy Sauce (45ml)
The Recipes
Cold Tofu Noodle Salad
Not all salads are made equal. This fresh and zingy noodle salad delivers a fair whack of protein thanks to the tofu. Treasure this one.
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.
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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.