No-cook summer recipes to survive the heatwave, from simple salads to sumptuous sweets

Apple and Zucchini Salad with a Tahini Dressing

serving 2

1 apple
1 zucchini
A generous handful of rocket
3tbsp of walnuts, roughly chopped

For the tahini dressing
2-3 tbsp tahini
Juice of 1/2 a lemon
1/2 tsp white miso paste
1/2 tsp maple syrup
1 tsp apple cider vinegar
Water to thin in, as desired
Salt and pepper, to taste

To make the tahini dressing simply mix all the ingredients. Use a small whisk to avoid any lumps. Add the water gradually until you have reached the desired consistency.

Spiralize the apple and the zucchini. Transfer them to a large bowl and pour over the tahini dressing. Mix in the rocket. Serve straight away with the walnuts (toast them if you prefer).

Recipe from

Watermelon, Raspberry, and Kiwi Ice Lolly

Makes 4-6, depending on size of molds

300g watermelon
30 raspberries
2 kiwis
A big splash of lemonade (or a different clear juice – like grapefruit)

Cut up the watermelon. You won’t need the rind for this recipe, but no need to throw it away – chop it up and use it in slaws, salads or stir fry.
Put the chunks of watermelon flesh into your food processor and blend.
Strain the blended watermelon through a sieve into a jug or bowl.
Place about 5 raspberries at the bottom of each lollipop mould. You need about 1cm of space at the top of the mould, so push the raspberries down.
Pour the watermelon juice into the mould, still leaving the 1cm space at the top. Pop the mold in the freezer for an hour, or until the watermelon juice is part frozen but not totally solid.
While they’re in the freezer, remove the skin from the kiwis. Put the skin to one side – you can keep it to use later in a smoothie.
Dice up the flesh of the kiwi and grab your partly-frozen lollipops from the freezer. Add the diced kiwi fruit to the top of the mould, press them down so it’s packed in.
Top with your lemonade or clear juice (but do this over the sink to avoid the mess from overflowing).
Put a stick in each mold and pop them back in the freezer until fully frozen.

Recipe from recipe box, offering 75 meals to choose from weekly

Mini Peanut Butter, Banana and Maple No-bake Cheesecakes

Makes 6

8t bsp smooth peanut butter
1 tsp vanilla extract
2 tbsp pure maple syrup
1-2 cup oat flour, depending on how many you make
pinch of salt
1 tub of cream cheese
2 bars of dark chocolate
2 bananas
Drop or water

Mix peanut butter, maple syrup, vanilla extract, oat flour and salt in a bowl until it can be pushed together to create a firm base and dough-like texture. You may need to add a drop or two of water to loosen the mixture.

Put the mixture into the bottom of your ramekins, then use the back of a spoon to spread evenly and press it down to form the base for your cheesecakes.

In another bowl, mix almond cream cheese with 1 teaspoon of maple syrup (to taste, feel free to add more if you prefer it sweeter).

Layer your maple cream cheese on top of the oat base, approximately one large spoonful per base.
Slice a banana and add a layer of banana until the top of your cream cheese filling is covered.
Add a spoonful of peanut butter on top of the banana.
Melt dark chocolate in a bowl over boiling water, keep stirring so it doesn’t burn and then drizzle on top of the peanut butter layer.
Leave in the fridge until hardened (at least four hours or overnight).
Serve with a scoop of almond cream, coconut cream or whipped cream on top, or just add more banana.

Recipe from Em Sheldon for

Ricotta and honeycomb no churn parfait

Serves 4

3 tbsp floral runny honey
1½ tbsp good vanilla extract
220g ricotta
200ml double cream
3 Crunchies (or equivalent) + 1 extra for serving, crushed into small pieces

In a bowl, mix the honey, vanilla, ricotta, 3 Crunchies and 50ml of double cream. Set aside.
In a separate bowl, whip the remaining cream into soft peaks. Fold the ricotta mixture into the whipped cream, making sure this is all fully combined.
Line a loaf tin with cling film, making sure there is extra cling film to cover the top of the parfait.
Pour the mixture into the loaf tin and cover the top with the cling film.
Put in the freezer, with a plate on top to act as a member.
Freeze for 4 hours.
Take the parfait out a few minutes before serving. Remove the clingfilm and slice the parfait into slices.
Serve with the extra crushed Crunchies.

Recipe from Birrificio Angelo Poretti and Laura Jackson

Traditional Bean and Pasta Soup

serving 2

1 chicken or vegetable stock cube
400g cannellini beans
Small sprig rosemary
1 clove of garlic
1 tbsp of olive oil
50g soup paste
Salt and pepper to taste
Extra virgin olive oil and grated parmesan

Use the stock cube to make 700ml of stock then rinse the cannellini beans and set half to one side.
Place the other half in a bowl and blend until pureed – add a little water if necessary.
Finely chop the garlic. Rinse and dry the rosemary sprig. Heat the olive oil and gently cook the garlic until slightly golden. Add the rosemary sprig for flavour. Remove the rosemary and set aside.
Pour the stock into a saucepan and bring to the boil. Add the soup pasta, cook as per packet instructions.
Once the pasta has cooked, add the garlic oil, pureed beans and whole beans to the pan. Don’t drain the stock. Keep the soup on a gentle heat and stir until mixed together and hot.
Add a little more water if a thinner consistency is preferred. Season to taste.
Serve in bowls and add a swirl of extra virgin olive oil and parmesan cheese to finish.
Try adding croutons for a crunchy topping to the soup.

Tinned mackerel shawarma

serving 2

1 can of (Rockfish) tinned mackerel
red onion
green chilli
Tortilla (or flatbread)
Cumin / Za’atar

Shred cabbage, red onion and some green chilli and mix together. Grate garlic into some yogurt and toss with the vegetables. Lay out a flour tortilla or flatbread, and spread with some hummus. Place the cabbage on top, then top with mackerel, a sprinkling of za’atar or cumin, a squeeze of lemon and some pomegranate seeds. Wrap the whole thing up like a shawarma.

Recipe from chef Mitch Tonk

Watermelon, Pink Pickled Onion and Feta Salad

serving 2

½ of smallish watermelon, cubed and deseeded
2 tbsp of pink pickled onions
100g feta cheese crumbled
A few sprigs of fresh mint
½ tsp of sea salt flakes
½ tsp or red chilli flakes

Arrange the watermelon and pink pickled onions, crumble the feta cheese, then pick small mint leaves and scatter over. Finish with sea salt flakes and dried chilli flakes.

Recipe and photos from Gemma Simmonite at in Bury St Edmunds and Cambridge

Watermelon Gazpacho

Serves 4

400g plum tomatoes
1 small watermelon
½ cucumber, sliced
1 red pepper
1 garlic clove
1 jalapeño
1tsp cumin
2-3 tbsp olive oil
½ lemon (juice only)
1 tbsp sherry vinegar

Place your watermelon on a chopping board. Using a sharp knife, carefully slice the top off and scoop out the flesh with a spoon. Put the watermelon in the fridge while you make your gazpacho. Note: You’ll need 400g of watermelon flesh plus extra for garnish.
Add your tomatoes, chopped watermelon flesh, sliced ​​cucumber, pepper, half the jalapeño and garlic to a blender. Then blitz until smooth.
Season your soup with cumin, salt, pepper and sherry vinegar. Then top it all off with a glug of olive oil and lemon juice.
Put the gazpacho in a jug and leave it in the fridge for an hour, so it’s ice cold before serving. Once you’re ready to serve, pour the soup into your carved out watermelon and garnish with the remaining jalapeño, finely chopped, a few small cubes of watermelon and a drizzle of olive oil.

Tip: Make sure your watermelon stands up straight before adding your gazpacho. if it’s a bit wobbly, you can cut the base to make it flat but be careful not to slice all the way through.

Recipe from recipe box, offering 75 meals to choose from weekly

Mini lemon cheesecakes

Make 9

1 packet of round shortbread
180ml double cream
360g cream cheese
1 tsp vanilla extract
85g powdered sugar
Zest or 1 lemon
9 thin lemon slices

Add the double cream, cream cheese, vanilla extract, icing sugar and lemon zest into a bowl and mix together until smooth and thick. Place the shortbread on a tray. Carefully place mixture on top. Decorate with lemon slices and place in the fridge to set.

Recipe from

Artichoke and white bean dip

Serves 4

1 x 600g jar of white beans (2 x 330g tins would work well too)
1 x 200g jar or artichokes
1 x large garlic clove, crushed
Juice of a lemon (or more to taste)
6 tbsp extra virgin olive oil, plus extra for drizzling
Salt and pepper to taste

Optional garnishes
Lemon zest, sumac, any fresh garden herbs, toasted nuts

Place all of the ingredients into a food processor and blend it into a smooth creamy consistency. Spread the dip in a shallow bowl and create a well in the middle. Garnish your dish with any or all of the optional garnishes or simply serve with extra virgin olive oil and sea salt. Lay out the flatbread/crisps/crudites next to the dish for easy sharing.
Tip: The dip can keep up to two days in a sealed container in the fridge.

Recipe from Birrificio Angelo Poretti and Laura Jackson

Chicken and Mango Salad Sandwich

Serves 4

1 pack of cooked roast chicken slices
A small handful of fresh
lettuce leaves
2 small mini cucumbers,
thinly sliced ​​lengthways
8 slices of fresh mango
2 tbsp mango chutney, spicy
2 tbsp mayonnaise
1 sourdough baguette stick
Freshly ground black pepper
and salt to taste

Cut the ends off the baguette and slice in half. Turn both sides upright. Spread mayonnaise on one side of the baguette. Season with salt and pepper.
Layer with the lettuce, cucumber, roast chicken and mango. Spread the remaining half of the baguette with mango chutney and close the sandwich.
Cut into three equal portions and set to one side. Wrap in reusable sandwich wraps and tie with string.

Recipe from

Asian raw green bean salad

serving 2
Raw beans add great crunch but don’t hold a dressing well when whole. Slicing them creates more surface area for all the flavor to cling to.

125g French beans
2 mini cucumbers
100g radishes
2 spring onions
1 garlic clove, finely chopped
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
tbsp brown sugar
25g salted peanuts, roughly chopped
1 red chilli, deseeded
and finely chopped
Handful of coriander, chopped

Remove the tails from the beans and slice them finely at a sharp angle.
Half the cucumbers, lengthways. Remove and discard the soft, seedy core with the tip of a teaspoon. Slice into thin, angled pieces.
Slice the radishes into thin wedges or discs. Trim and finely slice the spring onions.
Mix the veg together with all the other ingredients and serve.

Recipe from

Mexican ‘Street Corn’ Salad

Serves 4

3 x 200g tinned sweetcorn drained
1 red pepper, finely diced
1 small red onion, finely diced
3 spring onions, finely diced
1 red jalapeno pepper, finely diced
1 tbsp or mayonnaise
1 tbsp of sour cream
½ tsp smoked paprika
A pinch of dried chilli flakes
A squeeze of lime juice
A dash of hot sauce – go as hot as you dare
80g feta cheese, crumbled
A few sprigs of fresh coriander

Drain the sweetcorn and empty into a mixing bowl. Add the red pepper, red onion, spring onions, jalapeno chilli pepper. Stir in the mayonnaise and sour cream, and mix well.
Season with the smoked paprika, dried chilli flakes, lime juice, hot sauce and give another good stir.
Finish with the crumbled feta cheese, and fresh coriander.

Recipe and photo from Gemma Simmonite at in Bury St Edmunds and Cambridge

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