6 light dishes for hot days

On hot days, eating light dishes is the best way to satisfy hunger and maintain a healthy diet. Even if you have no experience in the kitchen, you can make delicious meals with vegetables. This way, you can avoid heavy and fatty foods, which are not recommended at this time of year. That’s why we’ve put together 6 light recipes for you to prepare and consume on a daily basis. See!

Vegetable salad

Ingredients

• 1/2 eggplant cut into pieces
• 1/2 carrot cut into pieces
• 1 zucchini cut into chunks
• 1/2 tomato cut into chunks
• 1/2 onion cut into chunks
• 1/4 yellow bell pepper cut into into pieces
• 1/2 tablespoon chopped dill
• 1/2 tablespoon chopped parsley
• 2 cloves of garlic, peeled and crushed
• 1 tablespoon vinegar
• Aze, salt and ground pepper to taste

Mode of preparation 

In a saucepan, add the olive oil and heat over medium heat. Add the onion and garlic and brown. Add the eggplant, carrots, zucchini, tomatoes and peppers and sauté for 15 minutes. Turn off the heat, transfer the vegetables to a bowl and sprinkle with dill and parsley. Season with olive oil, salt, black pepper and vinegar and mix well. Serve afterwards.

Sautéed chickpeas with leeks

Ingredients

• 2 carrots, peeled and cut into slices
• 1 leek, cut into slices
• 2 carrots, peeled and cut into slicesleek cut into slices
• 1 teaspoon of olive oil
• 1 bay leaf
• 1 sprig of rosemary
• 2 cups of cooked chickpeas
• Salt and thyme to taste

Mode of preparation 

In a frying pan, add the olive oil and heat over medium heat. Add the carrot, bay leaf and rosemary and brown lightly. Add the leeks and sauté for another 2 minutes, stirring constantly. Finally, add the chickpeas, salt and thyme and mix well. Turn off the heat, remove the bay leaf and serve.

Beetroot salad with capers

Ingredients

• 1 beetroot, peeled and cut into half-moons
• Slices of 1 orange
• 1 red onion, peeled and cut into thin slices
• 1 tablespoon of capers
• 1 bunch of coriander
• Salt, ground black pepper and olive oil to taste
• Water for cooking

Method of preparation

In a saucepan, place the beet and cover with water. Bring to the boil over medium heat and cook until tender. Turn off the heat, drain the water and wait for it to cool. Then place the beet, onion, capers and orange segments in a bowl and mix well. Season with olive oil, salt and black pepper and serve.

Tabule

Ingredients

• 1 handful of chopped coriander 
• 1 cup of couscous Moroccan  
• Juice of 1 lemon 
• 2 chopped seedless tomatoes
• 1 peeled and chopped cucumber 
• 1/5 cup water 
• 4 tablespoons of olive oil 
• Salt and ground pepper to taste 

Method of preparation 

In a saucepan, place the couscous, water, olive oil, salt and bring to the boil over medium heat. Let it boil for 2 minutes. Turn off the heat and wait for it to cool. Then add the tomatoes, cucumber and coriander and mix well. Season with salt, black pepper and lemon juice. Serve afterwards.

Tip: Garnish with a slice of lemon.

Ceviche

Ingredients

• 4 fillets of fish cut into cubes 
• Juice of 3 lemons
• 3 tablespoons of olive oil
• 1 red onion, peeled and cut into thin strips
• 1 chili pepper, cut into strips and seeded
• 1 tablespoon of chopped coriander
• 1 slice of chopped pineapple
• 1/5 teaspoon salt

Mode of preparation 

In a bowl, place the fish, the lemon juice and stir well. Refrigerate for 1 hour. Then remove the fish from the fridge and drain off the excess juice. Add the olive oil, red onion, allspice, coriander, pineapple and salt and stir well. Serve afterwards.

Grilled chicken with vegetables

Ingredients

• 2 breasts of chicken cut into cubes
• 1 zucchini
• 1 red pepper
• 1 onion
• 2 tablespoons of olive oil
• Juice from 1 lemon
• 2 cloves of garlic, chopped
• Salt and pepperpepper to taste
• Skewer sticks (wooden or metal)

Method of preparation

Cut up the zucchini, peppers and onions into large pieces suitable for skewers. In a small bowl, mix the lemon juice, garlic, a tablespoon of olive oil, salt and black pepper. Place the chicken cubes in a bowl and drizzle with the spice mixture. Leave to marinate for at least 15 minutes. Assemble the skewers by alternating the marinated chicken cubes with the pieces of zucchini, bell bell pepper and onion. Brush the skewers with the remaining tablespoon of olive oil. Heat a grill to medium heat and grill the kabobs for about 10-12 minutes, turning occasionally, or until the chicken is cooked all the way through and the vegetables are tender and lightly browned. Remove the skewers from the grill and serve afterwards.