3 quick and fresh salad recipes to keep you cool during a heatwave

 Beat the heat with these simple salads, ready in under 30 minutes from prep to plate. Packed with leafy greens, light dressings and summery flavours, they’re just what you need when it’s too hot to cook

When the sun’s blazing and the air feels more Mediterranean than British, the last thing anyone wants is to be stuck in a hot kitchen.

 These three simple salads are made for heatwave days: quick to prep, easy to cook and guaranteed to keep you cool. Each recipe takes no more than 10 minutes to get going and 20 to finish, leaving you plenty of time to bask in the sunshine.

 There’s a zingy hummus, spinach and noodle salad; a refreshing mix of watermelon and grains topped with a perfectly poached egg; that’s ready in a flash.

For something heartier, there’s a chicken and tomato pasta salad that’s as satisfying as it is light, and hits all the right notes. Fresh, fuss-free and packed with dark leafy greens – exactly what you want when the heat is on.

Hummus, spinach and noodle salad

Serves: 2

Prep time: 10 mins | Cook time: 5 mins

Ingredients:

1 nest egg noodles (60g)

3 tbsp houmous (60g)

2 tsp grated ginger

Juice 1 lime

2 tsp tahini

1 tsp soy sauce

½ x 250g bag Spinach

75g cherry tomatoes, halved

1 small carrot, grated (100g)

1 small courgette, grated (125g)

Method:

1. Cook the noodles according to the pack instructions, drain and run under cold water.

2. Meanwhile, whisk together the hummus, ginger, lime juice, tahini, and soy with 2 tablespoons of water. Season to taste.

3. In a large bowl, mix together the spinach, tomatoes, carrot, courgette and noodles. Toss in the dressing to serve.

Spinach, watermelon and grain salad

Serves: 2

Prep time: 10 minutes | Cook time: 2 minutes

Ingredients:

250g pouch mixed grains

250g spinach

¼ small watermelon, diced

Juice ½ lemon

1 tbsp extra virgin olive oil

2 medium eggs

2 tbsp roughly chopped parsley

Method:

1. Heat the grains according to the pack instructions.

2. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes or until just wilted, then stir into the grains with the watermelon.

3. Whisk together the lemon juice and oil, season and toss into the salad.

4. Meanwhile, poach the eggs according to taste and place on top of the salad.

5. Sprinkle over the parsley and serve

Spinach, chicken and tomato pasta salad

Serves: 4

Prep time: 5 minutes | Cook time: 20 minutes

Ingredients:

300g dried pasta of choice

2 large skinless chicken breasts (375g)

For the dressing:

5 tbsp low-fat Greek yoghurt

2 tbsp reduced-fat mayo

Juice 1 lemon

4 tbsp fresh dill, chopped

200g spinach, roughly chopped

200g cherry tomatoes, halved

Method:

1. Cook the pasta as per the pack instructions and drain.

2. Brush the chicken with a little oil and place under the grill. Cook for 7-8 minutes, then flip and cook for a further 4-5 minutes.

3. Chop up once cooled.

4. Mix the dressing ingredients in a jar. Season to taste.

5. In a large bowl, mix the pasta, chicken, spinach and tomatoes.

6. Now add the dressing and toss to combine.

The Independent