EASY MEALS AND DRINKS MADE FOR SUMMER

Summer is in full swing, which means heavy meals are out, and light, fresh meals are in! Think fruity mocktails, refreshing salads and cooler than cool sorbets. We’ve rounded up a few of our favourite summer drinks and eats that allow for less time in the kitchen and more in the summer sun.

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NON-ALCOHOLIC SANGRIA
Serves 2

INGREDIENTS

• 1 apple, peeled and thinly sliced
• 1 lemon, juiced
• 1 orange, quartered
• ¾ cup cranberry-grape juice (or other berry juice)
• Pinch of ground cinnamon
• 3 cups soda water

METHOD

1. In a medium jug, mix together the apple slices and lemon juice.
2. Add the orange sections, cranberry-grape juice or berry juice, and cinnamon.
3. Let the mixture sit for an hour to allow flavours to develop.
4. Just before serving, add the soda water to the jug.
5. Serve in glasses, poured over ice.

PASTA SALAD
Serves 2

INGREDIENTS

• 1 cup halved cherry tomatoes
• ½ sliced red onion
• ½ cup pitted olives
• 1 cup sliced pork or sausage of your choice (quickly fried in a pan)
• 1 cup cubed mozzarella
• 3 cups cooked pasta (we used fusilli)
• Chopped parsley
• Olive oil and salt and pepper, for serving

METHOD

1. Combine tomatoes, red onion, olives, pan-fried sausage, mozzarella and pasta.
2. Add the parsley and drizzle with olive oil.
3. Serve with a splash of lemon juice and season well.

BUDGET-FRIENDLY FISHCAKES
Serves 4

INGREDIENTS:

• 2 cans shredded tuna, drained
• 1 large egg, beaten
• 4 finely chopped medium spring onions
• 60ml finely chopped red peppers
• 2 Tbsp wholewheat couscous
• 3 Tbsp self-raising flour, for dusting
• 1 glug non-stick olive cooking spray or oil, for frying

METHOD:

1. Place tuna, egg, spring onion, red pepper and couscous in a bowl. Mix well.
2. Take handfuls of the mixture and shape into 8–12 fishcakes. Place in the fridge for 15 minutes to firm.
3. Dust the fishcakes with the self-raising flour.
4. Heat a little oil in a non-stick pan and fry the fish cakes until they are golden all over.
5. Place the fishcakes on kitchen towel paper to drain the oil. Once dry, your fish cakes are ready to go.

2-INGREDIENT SORBET
Serves 2

INGREDIENTS

• 4 cups halved strawberries
• Honey to taste

METHOD

1. Mix the ingredients in a blender or food processor.
2. Transfer to a freezer-friendly container or tray and freeze until frozen.