5 Simple & Refreshing Meal Ideas to Enjoy this Summer

We’re gearing up for a busy summer – packed with football, beer gardens, BBQs and hopefully lots of sunshine! But even when your schedule is full, that doesn’t mean you have to miss out on fresh, delicious meals.

We’ve put together 5 simple and refreshing summer recipes that are quick, easy, and full of flavour- perfect for those days when you’re constantly on the go. Whether you’re hosting friends, enjoying the warm weather or just looking for hassle-free meal ideas, these recipes are guaranteed to keep things tasty without taking up too much of your time.

Ingredients

•  1 head broccoli, cut into small florets, stalk sliced into batons
• 200g baby corn, halved
• 1 tbsp extra virgin olive oil
• 30g pumpkin seeds
• ½ tsp ground cumin
• ½ bunch coriander, finely chopped
• Sea salt and freshly ground black pepper

Ingredients for the pecorino dressing

•  4–5 tbsp extra virgin olive oil
• 1–2 limes, juice only
• 1tsp dried chilli flakes
• 40g pecorino, finely grated

Method

1. First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like.
2. Mix the broccoli and corn with the olive oil.
3. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper.
4. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables.
5. Add the chopped coriander to the bowl.
6. Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots.

Bonus Tip: If you’re serving this up at a BBQ, you could grill your broccoli and corn on there to really maximise the flavour!

Salmon skewers with lemon- garlic marinade – Serves 4

The Salmon skewers are the perfect choice for warmer days and easy summer dinners. The zesty citrus and garlic bring out the richness of the salmon, creating a dish that feels impressive without being complicated. These are going to be a hit this summer!

Ingredients

•  650g Salmon fillet
• 2-3 Lemons
• 2tbsp Avocado oil or extra virgin olive oil
• Juice from 1 Lemon
• 4 Garlic cloves
• 2tsp Dijon mustard
• ½ tsp Sea salt
• 1/4tsp black pepper
• 2tbsp Fresh parsley
• 1tbsp fresh dill
• Metal skewers or soaked bamboo skewers

Method

1. Whisk avocado oil, lemon juice, garlic, Dijon mustard, salt, pepper, parsley, and dill in a large bowl until it’s fully combined,
2. Cut your salmon into even 1-inch pieces to ensure uniform cooking. Gently toss your salmon in the marinade, coating each piece.
3. Thread two salmon pieces and one folded lemon slice onto each skewer alternating until you’ve used all your ingredients.
4. Preheat your grill to medium-high and grease grates with oil. Grill skewers 3-4 minutes per side, brushing with extra marinade, until opaque and lightly charred.

Bonus Tip: Let fish rest on skewers for 2 minutes before serving to redistribute juices.

Watermelon Feta Salad – Serves 2

Not only is this dish two of your five-a-day, but it’s also bursting with freshness and summer flavours. The ideal serve for a light lunch or side salad- with no cooking required, and a quick and easy preparation time, this Watermelon Feta Salad is here to help you keep it simple this summer!

Ingredients

•  180g Watermelon
• ½ Cucumber
• ½ Bunch of mint
• 1 tbsp Olive oil
• 100g Feta
• 1tbsp Balsamic glaze

Method

1.  Chop your watermelon and cucumber into chunks and tip into a bowl with the leaves from your mint (reserving a few for your garnish).
2. Drizzle your olive oil on top, season and pile onto a serving plate.
3. Crumble your feta over the salad, garnish with your remaining mint leaves and top with your balsamic glaze before serving.

Bonus Tip: For the best flavour, chill the watermelon before serving but let the feta sit at room temperature for 10-15 minutes beforehand. The contrast makes the salad taste sweeter, creamier, and more refreshing!

 

Ingredients

• 4 Bell peppers
• 2tbsp olive oil
• 150g white basmati rice
• 3 sundried tomatoes, diced
• 1 small onion, finely diced
• 6 chestnut mushrooms, diced
• 3 garlic cloves, finely chopped, grated or crushed
• ½ teaspoon dried chilli flakes
• Salt and pepper
• 1 handful parsley finely chopped, plus extra for garnish
• 50 g cheddar cheese, grated

Method

1. Preheat your oven on to 220C / 200C fan and cut the peppers in half lengthways and remove the seeds and membranes. Put a drizzle of oil in a roasting tray, rolling each pepper in the oil, then arrange in the tray, cut-side up. Put the peppers straight in the oven to roast. (No need to wait for the oven to reach the correct temperature!) Roast for 20 minutes.
2. Cook the rice according to packet instructions/preference. While the rice is cooking, gently fry the chopped onion for 3 minutes, until soft but not brown. Then turn the heat up, add the diced mushrooms and fry for 2 minutes, until lightly browned. Turn the heat down low and add the garlic, olives, chilli, sundried tomatoes, salt and pepper. Fry for 1 more minute. Turn off the heat and add the chopped parsley.
3. When the rice is cooked, tip the onion mixture into the cooked rice and stir well to combine. Add a handful of the grated cheddar and stir again.
4. Remove the peppers from the oven and spoon the rice mixture into each pepper, so the rice mixture is evenly distributed between each pepper. Sprinkle some extra cheddar on the top of each pepper and then put the peppers back in the oven for 15-20 minutes, until brown and bubbling on top.

Bonus Tip: This recipe is so versatile, you can switch it up and try it out with your favourite ingredients! Making it a perfect option this summer, with lots of flavour variety.

 

Ingredients

•  4 thick slices of focaccia or 8 slices of bread, to serve
• 2 tbsp basil pesto
• 2 tsp extra virgin olive oil
• handful of rocket
• 2 x 125g balls of mozzarella sliced
• 2 large ripe tomatoes, sliced
• small handful of basil leaves
• 1⁄2 small red onion sliced (optional)
• 2 tsp thick balsamic vinegar

Method

1. If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four of the focaccia or bread slices, and drizzle each of the remaining slices with 1/2 tsp olive oil.
2. Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread. Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic or serve straightaway!

Bonus Tip: Lightly toast the bread and rub it with fresh garlic before assembling- it adds more flavour without overpowering your other ingredients.

Whether you’re hosting friends, eating outside in the sunshine or just looking for something light after a long day, these meals are perfect for keeping things simple without compromising flavour. Hopefully these recipes have given you some inspiration to add a few fresh new favourites to your summer menu!