- Feel Good
- 26th Jun 2024
- 1.9k Views
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- 3 minutes
Our favourite no-cook summer recipes
Salmon and smacked cucumber noodles
INGREDIENTS
150g vermicelli rice noodles
1 garlic clove, finely grated
2 tbsp light soy sauce
1 tbsp caster sugar
4 tbsp rice wine vinegar
2 tbsp sesame oil
½ large cucumber
2 carrots, grated
2 skinless poached salmon fillets, flaked
2 tbsp peanuts, roughly chopped, to serve
METHOD
Put the noodles in a bowl and cover with boiling water from the kettle. Set aside for 4 mins. Drain and rinse under cold running water, then return to the bowl.
Mix the garlic, soy sauce, sugar, vinegar and sesame oil together in a separate bowl. Lightly smack the cucumber with a rolling pin to split it, then chop into 2cm pieces. Add to the bowl with the dressing and toss everything together.
Add the dressed cucumber and the carrots to the bowl with the noodles and toss to combine. Gently toss through the salmon, then divide between two plates, scatter over the peanuts and serve.
No-cook veggie fajitas
INGREDIENTS
2 x 180g tubs marinated chargrilled vegetables, drained
2 x 400g cans pinto beans, drained and rinsed
200g tub tomato salsa
2 limes, zested and juiced
1 tbsp red wine vinegar
2-3 tbsp hot sauce, plus extra to serve
small bunch coriander, chopped, plus extra, shredded, to serve
2 ripe avocados, stoned and diced
1 small garlic clove, finely grated
8 medium soft flour tortillas
100ml soured cream, to serve
salad leaves, to serve (optional)
METHOD
To make the fajita mix, tip the marinated veg into a bowl with the pinto beans. Stir in 2 tbsp salsa, half the lime zest and juice, the vinegar, hot sauce and half the coriander. Set the mixture aside.
Put the avocado in another bowl with the remaining lime zest and juice and the garlic. Roughly mash everything together with a fork, then season and stir through the remaining coriander.
Spread the crushed avocado mixture over the tortillas, then top with the fajita mix, remaining salsa, soured cream, extra hot sauce and extra coriander. Serve with salad leaves, if you like.
Prawn and grain poke bowl
INGREDIENTS
3 limes, juiced
1 red chilli, deseeded and finely chopped
2 tbsp sesame oil
150g cooked king prawns
250g pouch mixed grains (or 250g cooked mixed grains)
1 ripe avocado, stoned and cubed
6 radishes, sliced
100g mango, peeled and diced
3 spring onions, sliced
pinch sesame seeds, to serve (optional)
METHOD
Whisk the lime juice, chilli and oil together in a bowl. Season, add the prawns and leave to marinate for 10 mins.
Meanwhile, tip the grains into a sieve and pour over hot water from the kettle to slightly soften them. Drain well.
Divide the grains between two bowls. Top with the marinated prawns, avocado, radishes, mango and spring onions. Drizzle over any leftover marinade and serve the poke bowls with a sprinkle of sesame seeds, if you like.
Mango chutney and chicken sliders
INGREDIENTS
100ml natural yogurt
3 tbsp mayonnaise
½ small bunch mint, leaves picked and finely chopped
1 small red onion, finely chopped
1 small red chilli, deseeded and finely chopped
½ cucumber, finely chopped
½ small bunch coriander, finely chopped
1 rotisserie chicken
3 Little Gem lettuces, halved lengthways
4 tbsp mango chutney
4 wholemeal rolls, halved
METHOD
Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl.
Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side.
Recipe credits: BBC Good Food
Beth Williams
Senior Digital Executive
Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…
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