These recipes are light, refreshing, and easy to prepare when it is warm out.

1. MEDITERRANEAN CHICKPEA SALAD

Ingredients (2–3 servings)

• 1 can chickpeas (400g), drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely sliced
• ¼ cup Kalamata olives (optional)
• 50–80g feta cheese (optional)
• 2 tbsp extra virgin olive oil
• 1–2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Rinse and drain chickpeas well to remove excess salt.
2. Chop cucumber, tomatoes, and red onion into bite-sized pieces.
3. Add everything to a large mixing bowl.
4. Drizzle olive oil and lemon juice over the top.
5. Sprinkle oregano, salt, and pepper.
6. Toss gently so feta does not crumble too much.
7. Chill for 20–30 minutes before serving (improves flavour).

Tips

• Add grilled chicken for extra protein.
• Keeps well in the fridge for 2 days.

2. GRILLED CHICKEN & AVOCADO LETTUCE WRAPS

Ingredients (2 servings)

• 2 chicken breasts
• 1 ripe avocado, sliced
• 6–8 large romaine or butter lettuce leaves
• 1 small tomato, diced
• 2 tbsp Greek yogurt (or light mayo)
• 1 tbsp lime juice
• 1 tsp olive oil
• Salt and pepper
• Optional: garlic powder, paprika

Instructions

1. Season chicken with salt, pepper, and optional spices.
2. Grill or pan-cook for 5–7 minutes per side until fully cooked.
3. Let chicken rest for 5 minutes, then slice thinly.
4. Mix chicken with Greek yogurt, lime juice, and olive oil.
5. Wash and dry lettuce leaves carefully.
6. Spoon chicken mixture into each leaf.
7. Top with avocado and diced tomato.
8. Fold like a taco and serve immediately.

Tips

• Do not overfill lettuce or it will tear.
• Add hot sauce if you like spice.

3. WATERMELON, FETA & MINT SALAD

Ingredients (2–4 servings)

• 4 cups watermelon, cubed
• 100g feta cheese, crumbled
• A handful of fresh mint leaves
• Juice of 1 lime
• Optional: ½ cucumber, sliced thin

Instructions

1. Cut watermelon into bite-sized cubes and chill beforehand.
2. Slice cucumber if using.
3. Add watermelon, cucumber, and feta to a bowl.
4. Tear or finely chop mint leaves.
5. Squeeze lime juice over everything.
6. Gently toss once or twice (do not mash the watermelon).
7. Serve cold immediately.

Tips

• Best eaten fresh (does not store well).
• Add a drizzle of balsamic glaze for a twist.

4. COLD ZUCCHINI NOODLE BOWL WITH PEANUT DRESSING

Ingredients (2 servings)

For noodles:

• 2 medium zucchinis, spiralised
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 spring onions, chopped

For dressing:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 small garlic clove, minced
• 1 tbsp lime juice
• 2–4 tbsp water (to thin)
• Optional: chili flakes

Instructions

1. Spiralise zucchini into noodles.
2. Lightly salt zucchini and let sit 10 minutes (removes excess water), then pat dry.
3. Prepare carrot, pepper, and spring onions.
4. In a bowl, whisk peanut butter, soy sauce, garlic, ginger, lime juice, and water.
5. Adjust water until dressing is smooth and pourable.
6. Toss zucchini noodles and vegetables in a large bowl.
7. Pour dressing over and mix well.
8. Serve chilled or at room temperature.

Tips

• Add grilled chicken, tofu, or shrimp for protein.
• Best eaten immediately to avoid soggy noodles.

5. SHRIMP & MANGO SUMMER BOWL

Ingredients (2 servings)

• 200g cooked shrimp (peeled and deveined)
• 1 ripe mango, diced
• 1 cucumber, diced
• 1 red bell pepper, sliced
• 1 avocado (optional), sliced
• 1–2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper
• Fresh cilantro or mint
• Optional: chili flakes or hot sauce

Instructions

1. Ensure shrimp are fully cooked and cooled.
2. Chop mango, cucumber, pepper, and avocado into bite-sized pieces.
3. Add everything to a large bowl.
4. Drizzle olive oil and lime juice.
5. Season with salt and pepper.
6. Toss gently to combine.
7. Top with fresh herbs and optional chili flakes.
8. Serve chilled.

Tips

• Add cooked quinoa if you want it more filling.
• Works great as a light dinner or lunch bowl.