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New Ideas for light summer dinner

3 New Ideas for light summer dinner

Hake with cherry tomato and caper sauce

Serves 2

Heat 1 tbsp olive oil in a pan over a medium-high heat. Pat 2 hake fillets dry with kitchen paper and season with salt and black pepper. Add to the pan, skin side-down, and cook for 3-4 minutes until the skin is crispy. Flip over and cook for another 2-3 minutes or until completely cooked through. Transfer to a plate, tent loosely with foil and set aside. Melt 30g butter in the same pan over a medium heat and add 200g halved cherry tomatoes and 2 tbsp drained capers. Season with a pinch of salt and plenty of black pepper and cook for 5-6 minutes until the tomatoes are soft. Stir in the juice of½ a lemon. Serve the hake with the cherry tomato sauce and some baked potatoes or crusty bread.

Chicken and yogurt flatbreads

Serves 2

Cut 2 chicken fillets into strips and place in a bowl with the zest and juice of½ lemon, 1 tsp dried oregano, 1 crushed garlic clove, 1 tsp smoked paprika and 1 tbsp olive oil. Mix well, cover and place in the fridge for 30 minutes. Preheat a griddle pan over a medium-high heat and cook the chicken for 3-4 minutes per side or until completely cooked throughout. Warm 2 pittas or flatbreads on the griddle for a minute, then transfer them to plates and spread each with 1 tbsp plain yoghurt. Divide the chicken strips between them, then drizzle over a little extra yoghurt if desired. Season to taste and top with chopped tomatoes and Little Gem lettuce.

Stir fried asparagus and prawns

Serves 2

Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 300g peeled and deveined raw prawns and season with ½ tsp dried chilli flakes and some salt and pepper. Cook for 3-4 minutes until pink. Transfer to a plate and set aside. Heat another 1 tbsp olive oil in the same pan and add 300g chopped asparagus,2crushed garlic cloves, 2 tsp grated fresh ginger and some salt and pepper. Cook for 2-3 minutes until the asparagus is barely tender, stirring often. Return the prawns to the pan, add½ tsp soy sauce and stir to combine. Squeeze in the juice of ½ a lemon, stir briefly and then serve over rice or anything u prefer.