Featuring seasonal produce, cooling flavours and effortless entertainingLast updated: June 29, 2026 | 15:534 MIN READChilled Avocado & Cucumber GazpachoServes: 4 | Prep time: 15 minutes | Cook time: NoneIngredients2 ripe avocados2 cucumbers, peeled and chopped1 cup plain Greek yogurt1 garlic cloveJuice of 1 lime2 tbsp extra virgin olive oil8-10 mint leaves½ cup cold waterSalt and freshly ground black pepperFor garnishDiced cucumberMint leavesPumpkin seedsOlive oilMethodPlace the avocado, cucumber, yogurt, garlic, lime juice, olive oil, mint and cold water in a blender. Blend until completely smooth. If the soup is too thick, add a little more cold water until it reaches your preferred consistency.Season generously with salt and pepper and chill in the refrigerator for at least one hour.Divide the soup among four bowls. Top with diced cucumber, pumpkin seeds, fresh mint and a drizzle of olive oil before serving.Grilled Peach & Burrata SaladServes: 4 | Prep time: 15 minutes | Cook time: 8 minutesIngredients3 ripe peaches, halved and pitted2 tbsp olive oil125g burrata cups rocket leaves¼ cup toasted pistachios, roughly choppedFresh basil leaves1 tbsp honey1 tbsp balsamic glazeSalt and black pepperMethodBrush the peach halves lightly with olive oil. Heat a grill pan over medium-high heat and grill the peaches for 3-4 minutes on each side until lightly charred.Arrange the rocket leaves on a serving platter. Tear the burrata into large pieces and place over the leaves. Add the grilled peaches, basil and pistachios.Drizzle with honey, balsamic glaze and a little olive oil. Season with salt and freshly ground black pepper and serve immediately.Coconut Lime Shrimp CevicheServes: 4 | Prep Time: 20 minutes (+30 minutes chilling) | Cook time: NoneIngredients300g cooked king prawns, chopped 1 ripe mango, diced 1 avocado, diced ½ red onion, finely chopped 1 red chilli, finely chopped Juice of 3 limes 3 tbsp coconut milk 2 tbsp chopped coriander Salt and black pepper MethodPlace the prawns, mango, avocado, onion and chilli in a large bowl.Whisk together the lime juice and coconut milk. Pour over the prawns and gently toss until evenly coated.Add the coriander and season with salt and pepper. Cover and refrigerate for 30 minutes before serving.Serve chilled with tortilla chips or crisp lettuce cups.Vietnamese Chicken Summer RollsServes: 4 | Prep time: 30 minutes | Cook time: 10 minutesIngredients12 rice paper wrappers 2 cooked chicken breasts, shredded 1 carrot, julienned 1 cucumber, julienned 1 cup lettuce, shredded Fresh mint Fresh coriander Rice vermicelli, cooked Peanut dipping sauce3 tbsp peanut butter 1 tbsp soy sauce 1 tbsp honey Juice of ½ lime Warm water MethodDip each rice paper wrapper in warm water until soft.Place lettuce, noodles, chicken, carrot, cucumber, mint and coriander in the centre.Fold in the sides and roll tightly.Mix all the sauce ingredients until smooth, adding warm water until pourable.Serve immediately with the dipping sauce.Grilled Halloumi & Corn TacosServes: 4 | Prep time: 15 minutes | Cook time: 15 minutesIngredients8 small tortillas 250g halloumi, sliced 2 corn cobs 1 avocado Juice of 1 lime ½ tsp paprika Pickled red onion Fresh coriander MethodBrush the corn with oil and grill until lightly charred. Slice off the kernels.Grill the halloumi for 2-3 minutes per side until golden.Mash the avocado with lime juice and a pinch of salt.Warm the tortillas and spread with avocado.Top with grilled halloumi, corn, pickled onions and coriander.Serve immediately.Frozen Berry Yogurt BarkServes: 6 | Prep time: 15 minutes | Cook time: None (Freeze 4 hours)Ingredients500g Greek yogurt 2 tbsp honey 1 tsp vanilla extract Strawberries, sliced Blueberries Raspberries Chopped pistachios Mint leaves MethodMix the yogurt with honey and vanilla.Spread onto a baking tray lined with baking paper to about 1cm thick.Scatter over the berries and pistachios.Freeze until completely firm.Break into irregular pieces before serving.Lemon Posset with Mixed BerriesServes: 4 | Prep time: 15 minutes | Cook time: 10 minutesIngredients500ml whipping cream 150g caster sugar Juice of 2 lemons Zest of 1 lemon Fresh raspberries Blueberries Mint leaves MethodPlace the cream and sugar in a saucepan.Bring to a gentle boil and simmer for 3 minutes, stirring occasionally.Remove from the heat and stir in the lemon juice and zest.Pour into serving glasses and refrigerate for at least 4 hours.Top with fresh berries and mint before serving.Watermelon, Feta & Mint SaladServes: 4 | Prep time: 15 minutes | Cook time: NoneIngredients5 cups watermelon cubes 200g feta, crumbled 1 cucumber, sliced Fresh mint leaves 2 tbsp olive oil Juice of 1 lime Freshly ground black pepper MethodArrange the watermelon and cucumber on a large serving platter.Scatter over the feta and mint leaves.Whisk together the olive oil and lime juice.Drizzle over the salad just before serving and finish with black pepper.Serve chilled.Related Topics:Get Updates on Topics You ChooseUp Next