3 Summer Inspired Recipes. Hello friends. So how are you?
Today I am sharing 3 Summer inspired recipes for you to try out.
Summer is the perfect season to celebrate fresh flavours, vibrant colours, and easy cooking and what better way to do that than with a trio of delicious summer-inspired recipes?
Whether you’re planning a sun-soaked lunch outdoors, a light midweek dinner, or a vibrant spread for weekend entertaining, these dishes capture the essence of the season using simple ingredients and bold, bright tastes.
Recipes and images courtesy of Waitrose.
3 Summer Inspired Recipes:
3 Summer Inspired Recipes.
In this post, we’re highlighting three summer recipes that make the most of seasonal produce:
Griddled Asparagus with Halloumi and Caramelised Lemon, Greek-Style Stuffed Tomatoes, and Broad Bean & Herb Potato Cakes.
Table Of Contents:
- Firstly, Griddled Asparagus with Halloumi and Caramelised Lemon.
- Secondly, Greek-Style Stuffed Tomatoes.
- Thirdly, Broad Bean & Herb Potato Cakes.
Griddled Asparagus With Halloumi and Caramelised Lemon:
Firstly, Griddled Asparagus With Halloumi and Caramelised Lemon.
If you love meals that come together quickly without sacrificing flavour, our Griddled Asparagus with Halloumi and Caramelised Lemon is a must-try.
This dish is bursting with Mediterranean influences think smoky asparagus, golden halloumi and tangy caramelised lemon that adds an irresistible zing.
It’s the ideal side or starter for warm evenings when you want something light yet satisfying.
Gluten Free | Serves: 4
Ingredients:
- 1 lemon
- 250g pack halloumi cheese, cut into 1cm slices
- 2 tbsp extra virgin olive oil
- 400g bunch asparagus, trimmed
- 1 red chilli, finely sliced into rounds handful mint leaves, roughly chopped
Griddled Asparagus With Halloumi and Caramelised Lemon Method:
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.
So tasty.
Greek-Style Stuffed Tomatoes:
Secondly, Greek-Style Stuffed Tomatoes.
Next, we’re bringing a delicious taste to your kitchen with Greek-Style Stuffed Tomatoes.
Packed with herbs, rice, vegetables, and a drizzle of olive oil, these juicy baked tomatoes offer the ultimate comfort of traditional Greek cooking with a fresh summer twist.
They’re perfect as a main dish or a standout addition to any sharing table.
Vegetarian/Gluten Free | Cooking time:1 hour 25 minutes
Serves: 4
Ingredients:
- 100g wholegrain rice
- 600g medium-large tomatoes
- ½ red onion, finely chopped
- 5 tbsp extra virgin olive oil
- 2 small courgettes (about 100g),
- finely diced 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 2 tbsp shredded mint leaves
- 2 oregano sprigs, leaves chopped
Greek-Style Stuffed Tomatoes Method:
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. So good.
3 Summer Inspired Recipes:
3 Summer Inspired Recipes.
Thirdly, Broad Bean & Herb Potato Cakes.
Finally, discover the delicious simplicity of Broad Bean & Herb Potato Cakes.
These crispy, golden patties combine creamy potatoes, vibrant broad beans, and fresh garden herbs to create a versatile recipe that works for brunch, lunch, or a relaxed alfresco meal.
Serve them with a dollop of yoghurt or your favourite dip for a refreshing finish.
Vegetarian | Preparation time:10 minutes, plus cooling | Cooking time:10-15 minutes
Serves: 2
Ingredients:
- 350g Jersey Royals or Cornish New Potatoes halved
- 150g fresh podded broad beans
- 2 tbsp chopped fresh mint
- 1 tsp ground coriander
- 150g pot natural yogurt
- 2 tbsp oil
Broad Bean & Herb Potato Cakes Method:
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. Ready to bring sunshine to your plate? Dive into these three summer-inspired recipes that are wholesome, flavour-packed, and guaranteed to brighten your table all season long.
For more dinner ideas click here: Whats For Dinner?
Thank you so much for stopping by. I also hope you liked this post.
So do you fancy making any of thee recipes? Because I do.
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3 Summer Inspired Recipes:
About this post: No compensation, commission, or sponsorship has been received from Waitrose for posting this recipe. I am simply sharing yummy recipes that I get sent from them.
Claire Justine Oxox- Over 50s Lifestyle Blog.
You can also read more about me here: Over 50s Lifestyle Blog.
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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.