THE HEAT IS ON

Keep your cool when the temperature rises with these quick and no-cook recipes for hot-weather dining

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Sweet chilli salmon chopped salad

YOU WILL NEED

For the dressing 2 tsp soy sauce

2 tsp olive oil 1 tbsp balsamic vinegar

½ tsp clear honey 1 tsp toasted sesame oil 1 clove garlic, finely grated (optional)

For the salad 1 head romaine lettuce, shredded 1 small avocado, finely chopped

200g (7oz) cucumber, halved and finely sliced ½ red onion, finely sliced

250g (8¾oz) pack cooked red & white quinoa 1 handful coriander leaves, chopped (optional) 2 x Waitrose hot smoked salmon fillets with sweet chilli

DIRECTIONS

In a large mixing bowl, whisk together the dressing ingredients, including garlic, if using.

Add the lettuce, avocado, cucumber, red onion, quinoa and coriander (if using) to the bowl. Toss everything together to combine.

Divide the salad between plates and flake the salmon over the top, to serve.

Peanut butter noodle salad

YOU WILL NEED

For the dressing 100g (3½oz) Asda 100% peanuts crunchy peanut butter 2 tbsp Asda rice vinegar 1 tbsp Asda light soy sauce 1 tsp maple syrup ½ lime, juiced

For the salad 600g (1lb 3oz) Asda fresh egg noodles 2 carrots, grated or cut into matchsticks 2 red peppers, finely sliced into strips ¼ red cabbage, shredded (about 200g/7oz) 160g (5½oz) mangetout, finely sliced

To serve (optional) lime wedges peanuts, chopped

DIRECTIONS

To make the dressing, combine all the ingredients with 2-3 tbsp water (or more if required). Mix well, set aside.