Mealtime Magic: Cool Recipes for Hot Summer

Here are some great healthy recipes from Slimming World to help you keep your cool in the hot weather.

5-spice fruity summer coleslaw

Serves: 4

Ingredients:

½ white cabbage, thinly sliced
1 large carrot, peeled and shredded
12 radishes, thinly sliced
1 apple, halved, cored and cut into thin matchsticks
1 peach, halved and thinly sliced
2 oz each of green and red seedless grapes, halved
½ cucumber, halved, deseeded and thinly sliced
6 scallions, sliced
salt and freshly ground
black pepper

 

For the dressing:
4 level tbsp extra light mayonnaise
4 tbsp fat free plain yogurt
juice of 2 limes
1 tsp Chinese 5-spice powder

 

1. Put the prepared cabbage, carrots, radishes, apple, peach, grapes, cucumber, and scallions into a large bowl. Cover and chill until ready to serve.

2. Mix all the dressing ingredients together in a bowl. Pour over the vegetables and fruit, season to taste and serve.

 

Barbecue chicken and pepper fajitas

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

14oz frozen chicken breast strips, defrosted (or pork/beef strips)
3 mixed bell peppers, deseeded and cut into strips ½ inch wide
1 zucchini, cut into strips ½ inch wide
3 scallions, peeled and each cut into 8 wedges
1 tsp smoked paprika
1 tsp mustard powder
1 tsp garlic powder
salt
freshly ground black pepper
1 head of lettuce, washed and drained
2 medium tomatoes, cut into wedges

 

1. Put the defrosted meat into a bowl and add the bell pepper and zucchini strips with the scallion wedges. Sprinkle over the smoked paprika, mustard powder, and garlic powder and mix well. Leave to marinate for 5 minutes.

2. Preheat a griddle or grill until very hot.

3. Season and cook the meat and vegetables on the hot griddle in 3 batches, for 6–7 minutes, turning occasionally. If using a grill, spread the chicken and vegetables on a grill pan and cook for 8–10 minutes, turning occasionally.

4. Make a bed of lettuce with the washed leaves in a large shallow bowl and arrange the tomato wedges on top.

5. Serve the meat strips and vegetables on top of the salad.

 

Griddled beef summer salad

Serves: 4
Cook time: Ready in 25 minutes

Ingredients:

1 red onion, halved and thinly sliced
¾ cup radishes, thinly sliced
1 red bell pepper, deseeded and thinly sliced
1 yellow bell pepper, deseeded and thinly sliced
Small bag of arugula
Salt and freshly ground black pepper
18oz lean rump or sirloin steak, all visible fat removed
4 tbsp fat-free vinaigrette
Juice of 1 lime

 

1. Put the onion, radishes and bell peppers into a wide salad bowl with the arugula leaves.

2. Heat a griddle over high heat. Season the steak and cook on the griddle for 1½-4 minutes on each side, depending on how rare or well done you like it. Transfer to a cutting board and leave to rest for a few minutes.

3. Meanwhile, mix together the vinaigrette and lime juice.

4. Cut the steak into thin slices and add to the salad bowl. Drizzle over the dressing, check the seasoning and toss to mix well. This salad is great served with couscous.