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3 Summer Inspired Recipes

3 Summer Inspired Recipes.

Today I am sharing 3 Summer inspired recipes for you to try out.

Griddled Asparagus with Halloumi and Caramelised Lemon:

3 Summer Inspired Recipes

Gluten Free

Serves: 4



1. Halve the lemon lengthways, set ½ aside and finely slice the rest into half-moons.

2. Toss the halloumi and lemon slices with ½ tbsp oil; set aside.

3. Put a griddle or frying pan over a high heat. Toss the asparagus with ½ tbsp oil, season and spread out in a single layer in the pan. Cook for 5-6 minutes in total, turning occasionally, until charred and just tender. Transfer the asparagus to a serving platter and keep warm.

4. Griddle the halloumi and lemon slices, in batches if needed, for 1-2 minutes on each side, until charred. )Keep an eye on the lemon slices, as they can burn easily.)

5. Add the charred cheese and lemon to the asparagus platter and scatter over the chilli and mint.

6. Squeeze over the reserved lemon ½, drizzle with the remaining 1 tbsp olive oil and season. Serve immediately.

Greek-Style Stuffed Tomatoes:

3 Summer Inspired Recipes

Vegetarian/Gluten Free

Cooking time:1 hour 25 minutes

Serves: 4



1. Preheat the oven to 160°C, gas mark 3. Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain.

2. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a jug, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.

3. Fry the onion in 2 tbsp oil in a pan over a low-medium heat, stirring, for 5 minutes. Add the courgettes, turn the heat up slightly and cook for 5 minutes more.

4. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice.

5. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.

6. Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle with the remaining 3 tbsp oil and bake for 1 hour, until very tender and the rice is cooked through.

7. Serve with a green salad.

3 Summer Inspired Recipes.

Broad Bean & Herb Potato Cakes:

3 Summer Inspired Recipes


Preparation time:10 minutes, plus cooling
Cooking time:10-15 minutes

Serves: 2



1. Cook the potatoes in boiling water for 10-15 minutes until tender, drain and cool.

2. Meanwhile, cook the broad beans according to pack instructions, drain and cool. Place the beans in a food processor and blend to a coarse paste.

3. Crush the potatoes and stir in the beans, 1 tbsp of the mint, the coriander, 1 tbsp of the yogurt and some seasoning. Shape into 4 cakes.

4. Heat the oil in a large frying pan and fry the cakes for 3 minutes on each side until golden.

5. Mix the remaining yogurt and mint together and serve with the potato cakes.

3 Summer Inspired Recipes

3 Summer Inspired Recipes. Recipes and images courtesy of Waitrose.

For more dinner ideas click here: Whats For Dinner?


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