It’s been hot. Like, “don’t want to stand over a stove” hot. But even in a heatwave, I still want to eat food that feels good and helps me tick off those 30 plants a week.
Cherry tomatoes & Feta puff tart
So how do you do that? Just keeping it simple, fresh, and flavorful – but without too much effort.
I make variations of this cherry tomato and feta puff pastry tart (either with pesto or salad onion ) during weeknights that couldn’t be easier. Store-bought puff pastry, a scattering of summery toppings, and into the oven it goes. I serve it with the simplest green salad, olive oil and balsamic vinegar with a drizzle of pomegranate molasses.
Another one on repeat: courgette and feta fritters with a garlic tahini dip. These are great for lunch or snacking – crunchy edges, soft middles, and that dip brings it all together. Courgettes are everywhere right now, so it’s a handy way to use them up.
🥒Crispy Courgette Fritters
These crispy courgette feta fritters are so flavorful yet mild, but certainly perfect if you want to make a light lunch, vegetarian appetizer, or side dish. They’re so easy to make and you can eat them hot or cold with my best yogurt garlic tahini dip!
I think that to escape the oven or the hob though your only option is to fire up the BBQ: these grilled harissa chicken skewers are worth a go. We even cook the fries on the barbecue, and serve everything with a spoonful of beautiful yogurt aioli. It’s an easy dinner that still helps you get extra plants on your plate.
Harissa chicken skewers pack three plants, not to mention spices!
Something sweet!
🍓🍨I always crave a little something sweet – this strawberry & apple crumble is a keeper. The strawberries are at their juiciest right now, bake the crispy topping separately, and into the oven. I like mine with a spoonful of yogurt or kefir to balance the sweetness, but I won't say no to a scoop of ice-cream either. Try and find a good quality one, check the label for the weird stuff or make your own.
🥵I’d love to know what you’re making in this heat – are you team salad, toast, or BBQ? Well, we're off to the Alps for a short vacation, but I can see the heat will follow us. Let me know if you'd like some tips for hitting your 30-plants-a-week goal while still having a blast on VACAY! Or just reply with what you'd like to see me making!
