There is a particular cruelty to a heatwave arriving on a weekday. On holiday, 30C is a spritz, a sun lounger and a smug little plate of tomatoes. At home, it is the Central line, a laptop radiating heat into your thighs and the grim realisation that someone still has to make dinner.This, then, is not the week for long braises, heroic roasts or anything that requires standing over a hob for longer than strictly necessary. It is the week for the sort of food that gets in, does the job and gets out again: sharp, crunchy, fresh, filling and preferably on the table in under half an hour.There is a rôtisserie chicken and za’atar flatbread salad for when even cooking the chicken feels like a step too far; a spicy tuna pitta inspired by that airport sandwich everyone secretly loves; coconut cod with zesty lime noodles that tastes far more effortful than it is; and yellow bean flat rice noodles with green beans for a fast, savoury hit.There are shawarma mushroom flatbreads, too, for a meat-free dinner that still has proper bite, peanut tofu fingers with a zingy slaw for the air fryer faithful and, because summer should not mean abandoning pasta altogether, orecchiette with sweetcorn, green chilli and ricotta.None will cool the house down. But they may, at least, stop dinner feeling like another heatwave endurance test.Rôtisserie chicken and za’atar flatbread saladShop-bought chicken does the heavy lifting in this crunchy, herby salad with a Middle Eastern twist (Donal Skehan)“This is what happens when a rôtisserie chicken crosses the road and gets hit by a fattoush salad,” says food writer and presenter Donal Skehan. “A proper plate of all my favourite Middle Eastern bits for dinner. Crispy flatbread croutons dusted with za’atar bring crunch and are matched with shaved colourful root veggies, fresh herbs and a labneh-ish sauce – this dish has it all. Fast, fresh and dangerously addictive – you’ve been warned!”Serves: 2Ingredients:2 shop-bought flatbreadsOlive oilSea salt and freshly ground black pepper1 tbsp za’atar2 small carrots1 small candy-striped beetroot1 small yellow beetroot6 radishes2 baby fennel bulbs250g rôtisserie or leftover chicken50g butterA handful of corianderA handful of mint50g pine nutsFor the base:300g Greek yoghurt2 tbsp tahini1 garlic cloveJuice of 1 lemonMethod:1. First whisk together the Greek yoghurt, tahini, grated garlic and the juice of ½ a lemon. Spread over the bottom of a platter and set aside.2. Chop the flatbreads into rough 1cm-sized pieces and toss in a bowl with a good glug of olive oil, salt and the za’atar. Put into an air fryer at 190C (375F) to crisp up for 5 minutes.3. Meanwhile thinly shave the carrots, beetroots, radishes and fennel into a large bowl – I like to use a mandoline here but you can use a knife if you prefer. Drizzle the vegetables with a good glug of olive oil and a hefty pinch of salt, toss to coat, then set aside.4. Shred the meat from the chicken into bite-size pieces and place in a pan with 25g of the butter, a glug of olive oil and some salt and pepper. Place over a medium heat and cook until the chicken is warmed through and a little golden. Remove from the pan.5. Roughly chop the coriander and mint while the chicken cooks.6. Now put the pine nuts into the same frying pan. Add the remaining butter and a glug of olive oil, then toast until the pine nuts are golden. Remove the pan from the heat and stir through most of the chopped coriander and mint and squeeze in the juice of the remaining lemon half.7. Add the crispy bread and shredded chicken to the shaved vegetables and toss everything together. Pile on top of the yoghurt and drizzle with the herby pine nut dressing, finishing everything with the remaining herbs and another glug of extra virgin olive oil.‘Donal’s Real Time Recipes’ by Donal Skehan (Yellow Kite, £25).Spicy tuna pittaA homemade take on the cult airport sandwich, with tuna, pesto, avocado and a little jalapeno heat (Dan Jones)“After many trips to London and countless hours spent at the airport, I found myself relying on Joe & The Juice for a quick yet healthy bite to eat,” says food writer Nathan Anthony, of Bored Of Lunch fame. “Their iconic Tunacado sandwich became a favourite of mine, so I’ve had to recreate it for when I crave this sandwich.”Makes: 2Ingredients:300g tinned tuna, drained80g light mayoJuice of ½ lemon1 tbsp yellow mustardHandful of fresh coriander, chopped3 jalapeños, dicedDash of hot sauce2 wholemeal pittasSalt and pepper, to tasteTo serve:4 tsp green pesto1 tomato, sliced½ avocado, slicedFresh dill (optional)Method:1. In a large bowl, combine the tuna, mayo, lemon juice, mustard, coriander, jalapeños, hot sauce, salt and pepper, giving it a good mix with a fork.2. Cut the corners from your pitta to recreate the iconic Joe & The Juice Tunacado look and air-fry for five minutes at 200C.3. Once cooked, slice the pitta in half and add one teaspoon of pesto to each side of the pitta. On one side add your tuna mixture, then top with tomato and avocado slices and some fresh dill, if you like. Pop the other half of the pitta on top to make a sandwich, then wrap it in some greaseproof paper for the full effect.‘Bored Of Lunch: Meal Planner’ by Nathan Anthony (Ebury Press, £18.99).Coconut cod with greens and zesty lime rice noodlesCrisp coconut-coated cod and fragrant noodles make this feel far more effortful than it is (Helen Cathcart)“This quick and tasty dish – think of it as a healthier version of fish fingers – is packed with good fats from coconut and seeds, as well as high-protein hemp, fish and eggs,” says chef Claudine Boulstridge.“It’s both nutritious and delicious, and the creamy, fragrant lime sauce makes it a hit with adults and children alike.”Serves: 4Ingredients:25g ground sunflower seeds25g shelled hemp seeds (or more sunflower seeds, but hemp is now available in most supermarkets)50g desiccated coconut4 skinless, boneless white fish fillets, such as cod (about 400g in total), sliced into long, thin strips, about 2cm wide1 large egg, beaten in a shallow bowl2-3 tbsp ghee or olive oil, for frying1 x 400ml tin coconut milk275g cooked ready-to-eat fine rice noodles70g greens (eg cavolo nero, kale or spinach), shreddedTo serve:4 tbsp lime juice2 tbsp fresh coriander leaves (optional)2 tbsp sesame seeds, for sprinkling (optional)Method:1. In a large tray, mix together the ground sunflower seeds, hemp seeds, desiccated coconut and one teaspoon of flaked sea salt.2. Dip each fish strip into the beaten egg, then toss in the crumb mixture, ensuring an even coating.3. Heat a large sauté or frying pan on a medium-high heat. Once hot, add a third of the ghee or oil and cook a third of the fish strips, frying for one minute per side until golden and crispy. Be careful not to overcook as they cook quickly.4. Transfer to a plate and keep warm. Repeat with the remaining ghee or oil and fish strips.5. Pour the coconut milk into the same hot pan and reduce on high for three minutes, stirring occasionally.6. Add the shredded greens to the coconut milk and simmer for another two minutes until just tender. Add the noodles, stir and divide between four wide bowls.7. Squeeze over the lime juice, then top with the crispy fish strips.8. Finish with a sprinkle of coriander leaves and sesame seeds (if using).‘Family’ by Claudine Boulstridge (Bluebird, £26).Yellow bean flat rice noodles with green beansA speedy Chinese-inspired noodle dish that brings big savoury flavour in minutes (Sam Folan)In this speedy dish, “Wide flat rice noodles (ho fun) and crisp green beans are lavishly adorned with an aromatic Chinese yellow bean sauce”, says chef Kwoklyn Wan.Serves: 2Ingredients:200g dried flat rice noodles1½ tbsp vegetable oil5 spring onions, cut into 5cm slices1 tsp ginger purée200g green beans, cut into 2cm lengths200g beansproutsDrizzle of sesame oilFor the sauce:2 tbsp yellow bean sauce2 tbsp water1 tbsp Chinese rice wine (Shaoxing wine)1 tsp dark soy sauce1 tsp sugarMethod:1. Combine the ingredients for the sauce in a bowl, mix well and set to one side.2. Cook the flat noodles in a large saucepan of boiling water for two minutes until soft, then drain and set to one side.3. While the flat rice noodles are boiling, place a non-stick wok over a medium-high heat, add the vegetable oil and fry the spring onions with the ginger purée for one minute, stirring throughout for even cooking. Add the green beans and cook for one minute, then add the drained rice noodles and stir-fry for another minute. Finally add the beansprouts and mix everything together.4. Give the sauce mixture a quick stir, add to the wok and continue to cook to allow the sauce to coat all of the other ingredients. Remove from the heat, transfer to a serving plate and finally drizzle with sesame oil.‘10-Minute Chinese Takeaway’ by Kwoklyn Wan (Quadrille, £16).Shawarma mushroom flatbreadsOyster mushrooms, shawarma paste and sharp pickles turn a simple flatbread into proper dinner (Issy Croker)“There are a few things I always have lurking in my cupboards to help me get maximum flavour with minimal effort and a good shawarma paste is one of them,” says chef Natalia Rudin.“It hardly needs any accessories and works as a marinade on most things with just an extra lick of olive oil and a good pinch of salt. It’s also one of those things that seems to last forever in the fridge once opened.”Serves: 2Ingredients:2 tbsp olive oil2 tbsp shawarma paste400g oyster mushrooms, roughly torn2 flatbreads, warmed1 pickled gherkin, slicedSmall bunch of parsleySaltFor the pickled onions:½ small red onion, thinly sliced into half-moonsJuice of ½ lemonFor the tahini yoghurt:5 tbsp plain yoghurt of your choice1 tbsp tahiniFor the slaw:¼ red cabbage, thinly sliced1 tbsp vegan garlic mayo (or egg-based alternative)Juice of ½ lemonMethod:1. Start by combining 1 tablespoon of the olive oil and the shawarma paste in a bowl. Tear the mushrooms and add them to the bowl, season with a good pinch of salt, then coat them in the paste so the flavours infuse. Set aside while you prep the pickled onions.2. Put the onions into a small bowl along with the lemon juice and a big pinch of salt then give it a rough mix and leave to sit for a couple of minutes until light pink and juicy.3. In another bowl, mix the yoghurt and tahini and season with salt.4. To make the slaw, mix all the ingredients together with a good pinch of salt and set aside.5. Heat the remaining tablespoon of olive oil in a frying pan over a high heat and fry the marinated mushrooms for about 10 minutes until charred and caramelised.6. Warm through the flatbreads in a separate dry pan or straight on a flame if you have a gas hob (be careful and use tongs). Let them sit for about 30 seconds per side and keep flipping until they feel warm to the touch – this goes for both pan or direct flame.7. Layer on the yoghurt, slaw, pickled onions, mushrooms and finish with pickled gherkin and parsley.Tip: Pour olive oil into the jar of shawarma paste once it’s been opened to cover to the surface and prevent mould growth.‘Cooking Fast and Slow’ by Natalia Rudin (Penguin Life, £25).Peanut tofu fingers with a zingy slawCrispy, satay-style tofu gets its crunch from peanuts and cornflakes (Ellis Parrinder)“Strips of tofu coated in a satay-style batter, dipped into a crunchy peanut and cornflake crumb for the ultimate crunch, then served with a zingy slaw to cut through the saltiness and bring the dish to life,” says Christina Kynigos – behind the popular account @veryhungrygreek.Serves: 2Prep time: 5 minutes | Cook time: 8-10 minutesIngredients:280g extra-firm tofu25g cornflakes, crushed10g salted peanuts, crushed1 tsp curry powder20g peanut butter (crunchy or smooth)2½ tbsp hot water1 tsp dark soy sauce1 tsp granulated or powdered sweetener (or sugar)Non-stick cooking spraySalt and pepper, to tasteFor the zingy slaw:100g red cabbage, finely sliced30g red onion, finely sliced1 large sprig of coriander, finely chopped3 tbsp light mayo1 tsp white vinegar (or white rice vinegar)Juice of ½ limeMethod:1. Preheat the air fryer at 200C for 5 minutes.2. Slice the tofu into 6 blocks and set aside. In a bowl, mix the crushed cornflakes and peanuts with the curry powder and some salt and pepper. In another bowl, combine the peanut butter with the hot water until creamy, then mix in the soy sauce and sweetener.3. Dip the tofu blocks into the peanut sauce, then into the crushed cornflakes, saving any leftover peanut sauce for later. Spray the air fryer base with oil and place the tofu fingers in it. Air fry at 180C for 8-10 minutes, until golden and crispy.4. Meanwhile, mix all the ingredients for the zingy slaw together, adding a good pinch of salt. Serve with the tofu fingers, with any remaining sauce for dunking.‘Healthy Air Fryer Feasts: Fast, Easy, High-Protein Recipes in 30 Mins or Less’ by Christina Kynigos (HQ HarperCollins, £20).Orecchiette with sweetcorn and green chilliSweetcorn, chilli, ricotta and basil make this summer pasta bright, creamy and just punchy enough (Issy Croker)“Sweetcorn and pasta are not an obvious pairing, but I love the chewiness of the pasta next to the sweet crunchy pop of sweetcorn, which here is backed up by green chilli, ricotta and greens,” says food writer and chef, Anna Jones.“You can use frozen corn if fresh is not around. If you don’t have smoked salt, sea salt will do just fine. If you are using frozen corn, defrost it in a heatproof bowl by pouring boiling water over it, leave it to sit for a few minutes, then drain.”Serves: 4Ingredients:A bunch of rainbow or Swiss chard (about 250g), stalks and leaves separated2 green chillies, finely choppedThe kernels from 2-3 corn on the cob or 350g frozen kernels400g orecchiette or other small dried pastaExtra virgin olive oilSmoked salt or flaky sea salt250g ricotta or vegan ricotta-style cheese (I like the Tofutti brand)The zest and juice of an unwaxed lemonA large bunch of basil, leaves pickedMethod:1. Bring a large pan of well-salted water to the boil. Finely chop the stalks and shred the leaves of the chard and finely chop your chillies. If you are using frozen corn, put it into a heatproof bowl and cover with boiling water. Add the pasta to the boiling water and cook according to the packet instructions or until al dente.2. While the pasta is cooking, heat a tablespoon of oil in a large frying pan over a medium heat, then add the corn (drained if using frozen) and a good pinch of smoked salt or sea salt and black pepper. Cook for four to five minutes (a few minutes longer if you are using frozen) until the kernels are tender and beginning to brown.3. Next, add the chard stalks and cook for a few minutes more, before adding the leaves and the chillies. Cook for a further four to five minutes, until the leaves have wilted.4. Drain the pasta once it is cooked, reserving a large mugful of the cooking water. Add the pasta to the frying pan with half the ricotta and half the reserved pasta water and mix well. Turn off the heat, then add the lemon zest and juice. Toss, then, if need be, add more cooking water, so you end up with a silky sauce that coats each piece of pasta. Toss through most of the basil. Spoon the pasta into bowls, spoon the rest of the ricotta on top and finish with the last of the basil leaves.‘One: Pot, Pan, Planet’ by Anna Jones (Fourth Estate, £26).