Cool & Fresh: Easy no-cook Summer recipe you’ll love.

When it’s too hot to even think about cooking!

There’s been very little actual cooking in the house this week! The barbecue has made a few appearances, but most meals have been centred around salad. If you’re in the UK, you’ll likely have experienced some of the hottest weather we’ve seen in a while – so much so, I’ve been told it even made the news in Australia! With UK temperatures averaging around 19c – 21c in June and July, reaching high 20’s and then going up to 34c was enough to change the menu completely! Cooler, lighter meals have taken over – think fresh fruit, crunchy salads, and anything that keeps the house heat as low as possible!

What has been on the menu is ice cream – I’ve been experimenting with crunchy almond butter to see if it works as well as peanut butter. (I like both!) There’s also been loads of fruit. The blueberries are flourishing just outside my back door, and the gooseberries are getting fatter by the day. The cherry tree is full of deep red fruit, though I’m slightly wary after finding some unexpected ‘extra protein’ in one! Ooo, and I even have a mulberry bush – yes, an actual bush, not a tree – which has just started to ripen with deep, almost-black fruits.

Oh, and melon – so much melon! Any type really, because it’s cool, juicy and perfect in this heat. So, here’s a fun idea for you…

The Recipe

This one’s barely a recipe – more of an easy assembly job! Just chop up some chilled watermelon into bite-sized chunks, add some rough chunks of firm tofu (If using ready made, ensure you press and chill it first), then scatter with lots of fresh mint leaves. You can also sub the tofu with pre-bought vegan feta (or traditional feta if that is your thing)!

You could also add a squeeze of lime, some freshly ground black pepper, a drizzle of balsamic vinegar or pomegranate molasses, or even a pinch of sea salt if you dare to try something different (skip the salt if using feta as it is already salty)! It’s light, cooling, and takes about two minutes to throw together – perfect for when the heat makes turning on the oven unthinkable.

What do I need?

Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, summer serving plates & bowls, and other items which you might need. Much appreciated!

Serving

Serve your watermelon, tofu, and mint mix on its own for a quick, cooling snack, or turn it into a light lunch with some crusty bread on the side. It works beautifully as a refreshing starter before a barbecue, or even as a vibrant side dish alongside grilled veggies. Fancy something a bit different? Try it as a palate-cleansing dessert. However you enjoy it, make sure it’s served cold, as it’s all about that fresh, juicy burst of flavour in every bite.

Storing

You can store this in the fridge if needed once prepared. The cut watermelon should be okay for 1-2 days once cut (it lasts longer uncut) – possibly a bit longer if you tip out any juices. The tofu will be okay for several days and the mint will start to wither without water, so best to remove any and add fresh when serving.

Sharing

I hope you will share this recipe with others and make it for and enjoy it with others!

As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or X.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x