As last week was a bit of a baking marathon, this week I’m taking it easy and only making simple, low-effort meals that ideally do not require turning an oven on 🙂 . Especially that the cooler weather we’ve been promised hasn’t really happened and it’s still way too hot.
In this heat, all I’m craving is salads, iced coffees and smoothies. I’m actually trying to forgo proper dinners this week in favour of delicious green smoothies (Duncan calls them ‘liquid dinners’), which I find really cooling and soothing when the evenings are this hot. They are filling yet light at the same time and I find that it’s good to go to bed not overly full. While I don’t imagine continuing with this routine once the weather cools down a bit, for the time being it really works and I love how little effort making a dinner is these days. Today’s recipe is a simple dish of grilled zucchini with a curried dipping sauce. It makes a nice, seasonal side dish that can easily be made on a griddle pan at home or on a BBQ outside. It’s a perfect way to use up your zucchinis and would make a lovely addition to a vegan mezze meal.
½ cup cashews, soaked overnight and chopped 2 tbsp lemon juice 3 tbsp water 1 tbsp olive oil ½ garlic clove 1 heaped tsp grated ginger ½ tsp garam masala 1/8 tsp white pepper ¼ tsp salt 2 tbsp chickpea flour
