3 Heatwave Dinners

Did somebody say heatwave?

It’s no secret that us Brits love to get out in the sunshine whenever we get the opportunity, so beach barbecues and picnics in the park are a much-enjoyed pastime when the temperatures exceed the low 20s.

These salads from FLORA make the perfect lunch or light dinner for when you’re eating al-fresco.

Charred Fennel and Butterbean Salad

Ingredients

• 2 large fennel bulb
• 1 lemon zested juiced
• A handful of rocket
• 1 tbsp FLORA
• 1 can butter beans
• 1 crushed clove garlic
• 100 ml white wine
• 25g chopped parsley
• 30g toasted hazelnuts

Method

1. Chop off the tops of the fennel bulbs, reserving any of fronds if there are any. Cut the bulbs in half and slice 1 half into half moons, mix with the lemon zest, half of the lemon juice and the rocket. Season and set aside.
2. Slice the remaining fennel into wedges. Heat the FLORA Original in a large frying pan over a high heat. Add the fennel wedges flat side down and fry for 2-3 mins, then turn so the other flat side is down into the pan and fry for 2 more mins – both sides should be nice and charred.
3. Crush the garlic to the pan and fry for 2 mins longer, then turn down the heat and add the white wine. Cook for 2 mins then add the butter beans and chopped parsley and toss.
4. Squeeze the juice from the remaining lemon half and season well. Tip into a serving bowl and top with the raw fennel salad and chopped hazelnuts.

Charred Courgette and Labneh Salad

Ingredients

• 200g natural yoghurt
• 3 large courgettes
• 200g green beans
• 100g rocket
• 100g toasted almonds
• 1 handful parsley
• 1 handful mint
• 1 handful basil
• 3 tbsp FLORA
• 1 red onion chopped
• 1 garlic clove minced
• 1/2 red chilli chopped
• 1 lemon juiced zested
• 1/2 bunch parsley

Method

1. To create your labneh, mix the yogurt with a big pinch of salt, then use either a clean blue kitchen towel or muslin cloth to strain the yogurt over a sieve, into a clean bowl. Leave for at least a couple of hours and up to 12 hours- until a thick yogurt remains (this is your labneh).
2. To make the dressing, melt the FLORA in a saucepan over low/medium heat, add the red onion and cook gently for 5 minutes, until translucent. Add the garlic and chilli and cook for a few more minutes, before adding the lemon zest and juice and the chopped parsley. Set the dressing aside.
3. Heat the griddle pan or BBQ until very hot. Add the courgette slices and green beans and cook until softened and charred, turning the courgette slices halfway. Use tongs to transfer into a large mixing bowl
4. Tip the warm dressing over the courgettes and green beans and toss until everything is well coated. Allow to cool a little then add half of the rocket, herbs, and nuts- reserving the rest to top the salad. Spread the labneh across the base of the plate. Top with the courgette and salad mix. Top with the remaining rocket, herbs and almonds. Season and serve.

Charred Aubergine with Red Pepper and Chickpea Salad

Ingredients

• 2 halved aubergines
• 60g FLORA
• 2 red onions
• 2 red peppers
• 1 garlic clove
• 1 tsp smoked paprika
• 1 can chickpeas
• 1 bunch parsley
• 1 lemon zested juiced
• Vegan yoghurt
• 1 handful almonds

Method

1. If using a griddle pan and your oven, set your oven to 200C and heat a dry griddle pan over a high heat until extremely hot, otherwise, use the BBQ. Melt half of the FLORA. Halve the aubergines, cut a cross hatch into the skin and place face down onto the griddle pan or BBQ. Cook for 5 mins or so, until the aubergines feel like they are softening and have distinctive char marks, transfer into a pan (if using the oven) or into some foil (if using the BBQ), drizzle with the melted FLORA and season well, then seal and cook for a further 20-30 mins on the BBQ/in the oven- until completely tender.
2. Make the red pepper and chickpea salad.
3. Heat the remaining FLORA in a pan and add the onion wedges and peppers until completely soft, around 10-15 mins. Add the garlic and paprika and stir well, adding a little more FLORA if it’s looking dry. Remove from the heat and tip in the chickpeas, ½ the lemon juice and zest and chopped parsley. Season well and tip into a serving bowl.
4. Make the lemon yogurt but combining the vegan yogurt with the remaining lemon juice and zest, season well. To serve, lay the aubergines on a serving platter, drizzle with the lemon yogurt, then scatter with the almonds and reserved parsley. Serve alongside the red pepper and chickpea salad.