Lazy mid week meals for a July heat wave

The recent heatwave has meant that all of us have been rather lethargic of late, in fact, I don't think I've seen the cat move more than whisker for days. It's been too hot to sleep, let alone eat and certainly not to shop, hence the cupboard has began to look rather bare. But necessity is sometimes the best incentive and two dishes in particular have worked well enough to be written down for future use. The first, a spectacularly easy and beautifully vibrant red soup is quickly knocked up from ingredients likely to be hanging around the average fridge and cupboard. The second recipe, inspired by the fantastic book, The Saffron Tales, provides enough for a simple healthy lunch that's easy to transport and saves you from the guilt of binning another bag of salad. Spend the money you saved on some pitta bread to scoop it up.

Sorry, no photos of the food, these were made quickly and eaten even more rapidly, there is never enough time mid-week but have a picture of my lovely flowers instead.

Monday night tomato soup - serves 2-3

1-2 tbsp olive oil
1 leek, sliced thinly
2 carrots, diced
1 red pepper
large pinch of chilli flakes
1 tsp dried oregano
1 garlic clove, fine chopped
6 fresh tomatoes
750ml water (approx)
salt & pepper to taste

Gently heat the oil in a large pan, adding the sliced leeks so that they soften a little before adding the diced carrots, red pepper, chilli flakes and oregano. Cook gently so that the mix becomes soft and fragrant but don't allow the leeks to colour. Cook for about 10 minutes. Add the garlic and cook for another minute. Stir in the chopped tomatoes and cook everything for another 5 or so minutes before adding the water. Bring to a simmer for another 10 minutes, then take off the heat and blend with a stick blender. Serve with a crusty slice of bread for a simple, quick and healthy supper.


Yoghurt with pomegranate & spinach - serves 1

1/2 bag of rocket, spinach & watercress salad (or similar peppery greens)
1 small clove garlic, finely chopped
1 tsp dried mint
2-3 fresh mint leaves
1/2 pomegranate
150ml Greek yoghurt
salt & pepper to taste
drizzle of olive oil to serve

Wilt the leftover salad in a pan for a few minutes until all the leaves have collapsed. Squeeze out the excess water with the back of spoon and roughly chop. Mix together the chopped salad with all the remaining ingredients and top with a drizzle of olive oil. Perfect with pitta bread or crunchy radishes and cucumber.