Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowGet daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeThere’s nothing worse than cranking up the oven and cooking a piping hot meal in the height of summer. Enter the summer salad – our cold and nutritious saviour, ready to plate up with a quick chop and garnish. As kids, our parents served classic ‘picky bits’ including sliced meat, carrot sticks, tomatoes and maybe a cheeky pork pie if we were lucky! These days we need a bit more pizazz on our plates to stop us getting bored. Thankfully OK!’s food guru Victoria Gray has whipped up a few quick and easy ideas to get our taste buds tingling… Prawn cocktail SERVES 2 Ingredients: 1 Little Gem lettuce, trimmed 3 tbsp mayonnaise 1 ½ tbsp tomato ketchup 1 tsp creamed horseradish Juice of half a lemon Sea salt and freshly milled pepper 200g cooked Atlantic prawns 1 ripe avocado, stone removed Paprika, for dusting Lemon wedges, to garnish (optional)
This prawn cocktail has a spicy kick
Read More
Related Articles
Kelly Brook shares how to make your favourite takeaways for under 600 calories
Read More
Related Articles
Fight the heatwave with cooling snacks including homemade lollies and lemonade
Break up the lettuce into individual leaves and divide evenly between two glass bowls. Mix the mayonnaise, tomato ketchup and horseradish together into a smooth sauce. Add the lemon juice to the sauce and season to taste with sea salt and freshly milled pepper, then spoon over the prawns and mix to coat. Slice the avocado into bite-size slices and divide them between the bowls. Spoon the dressed prawns over the lettuce and avocado and sprinkle with a pinch of paprika to finish. Garnish with a lemon wedge. Serve immediately. Pear, walnut and blue cheese salad SERVES 2 Ingredients: 80g watercress 2 ripe pears, core removed, skin on Juice of half a lemon 75g blue cheese 50g walnuts, broken into small pieces For the dressing: ½ tbsp honey 1 tbsp extra-virgin olive oil ½ tbsp white wine vinegar 1 tsp Dijon mustard Edible flowers, to decorate (optional)
A little bit of blue cheese goes a long way
Add the watercress to a platter or salad bowl. Slice the pears into wedges. Squeeze over the lemon juice. Crumble the blue cheese into pieces and sprinkle over the pears and watercress. Add the walnuts. Whisk the dressing ingredients together, and drizzle over the salad. Decorate with edible flowers if using. Rainbow salad with crunchy peanut dressing SERVES 2 Ingredients: 200g noodles ¼ red cabbage, finely shredded 2 large carrots, cut into ribbons 1 red pepper, finely sliced Handful of spinach Small handful of coriander, to garnish Squeeze of lime juice For the dressing: 3 tbsp crunchy peanut butter 4 tbsp soy sauce 2 tsp sriracha 2 tbsp rice vinegar 1 tbsp sesame oil 1 tsp garlic, crushed 1 tsp ginger, finely chopped
Don’t be afraid to experiment with peanut butter
Cook the noodles according to the packet instructions. Add the noodles to a large bowl with the cabbage, carrots, pepper and spinach. Mix all of the ingredients for the dressing together in a small bowl. Pour over the dressing and toss to combine and coat all the vegetables and noodles. Garnish with the coriander and a squeeze of lime and serve. Moroccan mixed grains with pomegranate SERVES 2 Ingredients: 100g mixed salad leaves 200g rice and mixed grains ½ red onion, finely sliced 100g cherry tomatoes, sliced 2 tbsp raisins 100g chickpeas, cooked and drained 50g pomegranate seeds 4 mint leaves, finely chopped Lemon wedges to garnish (optional) For the dressing: 2 tsp harissa paste 2 tsp pomegranate molasses 1 tbsp lemon juice 2 tbsp olive oil
Pomegranate sweetens this Middle Eastern favourite
Add the salad leaves to a platter or salad bowl. Cook the rice and mixed grains according to the packet instructions. Add the cooked rice and mixed grains to a large bowl, with the onion, cherry tomatoes, raisins and chickpeas. Mix together. Whisk the dressing ingredients together and pour over the rice and mixed grains. Mix well to combine. Spoon the mixture over the salad leaves and scatter with the pomegranate seeds and mint leaves. Serve with a wedge of lemon, if using. READ MORE: Sign up to our daily newsletter for the BIGGEST exclusive celeb interviews, TV news and more Queen’s master baker shares stunning recipes fit for monarch – including Aperol scones Beat the heatwave with 4 cracking recipes from fancy bagels to fabulous blondies Make a buzz about honey with these four naturally sweet weekend treats Instagram baker Frank Adrian Barron shares teatime fancies from the streets of Paris Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
