1、Heirloom tomato & watermelon salad

Use a variety of colours and sizes of juicy tomatoes in this simple, seasonal side dish with fresh mint and creamy crumbled feta

Heirloom tomato & watermelon salad recipe

Ingredients

  • 300g heirloom tomato (a mixture of colours and sizes looks nice), halved or quartered if large
  • ¼ large or ½ small watermelon
  • handful mint, leaves picked
  • 100g feta

Method

Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
  • Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.

  • https://www.truecookbook.com/recipe/heirloom-tomato-watermelon-salad-8450/

    2、Tomato & melon salad

    A lovely light starter that is superhealthy and all of your five-a-day in one bowl!
    Tomato & melon salad recipe

    Ingredients

    Method

    1. Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.

    3、Tomato, watermelon & feta salad with mint dressing

    This red and white delight is one summery side that goes with everything
    Tomato, watermelon & feta salad with mint dressing recipe

    Ingredients

    Method

    1. Make the dressing by mixing the oil, vinegar, chilli flakes and mint with some seasoning.
    2. Put the tomatoes and watermelon in a bowl. Pour over the dressing and leave to stand for 10 mins to allow the fruit to get really juicy. Gently stir through the feta, then serve.

    4、Curried lamb & peas with tomato & onion salad

    Tuck into an authentic homemade lamb curry that's on the table in just 35 minutes
    Curried lamb & peas with tomato & onion salad recipe

    Ingredients

    • 3 tbsp curry paste (we used balti curry paste)
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 500g pack lamb mince
    • 200g frozen peas
    • small bunch coriander, chopped
    • 200g basmati rice
    • 1 red onion, finely chopped
    • 250g pack cherry tomatoes, halved

    Method

    1. Heat the curry paste in a large frying pan until it is fragrant. Add the onion, garlic and lamb, then cook for 15 mins until the mince is really broken down and the onions are soft. Add the frozen peas and some seasoning, cook for 2 mins more, then scatter over half the coriander.
    2. Meanwhile, cook the rice following pack instructions.
    3. Make the salad by mixing the remaining coriander with the red onion and tomatoes. Add some seasoning, then serve with the curried lamb & peas and rice.

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