Super Summer Sides

August brings an abundance of fresh, vibrant produce, making it the perfect time to create light yet flavourful side dishes. Whether you’re hosting a barbecue, packing a picnic, or simply enjoying a family meal, these two seasonal recipes, roasted beetroot and goat’s cheese salad and crispy courgette and feta fritters, will add a delicious taste of summer to any spread.  

Roasted Beetroot & Goat’s Cheese Salad  

(Serves 4-6)  

Ingredients:

500g raw beetroot (mixed colours if possible)  

2 tbsp olive oil  

1 tbsp balsamic vinegar  

100g rocket leaves  

100g soft goat’s cheese, crumbled  

50g walnuts, lightly toasted  

Small handful of fresh mint and dill, chopped  

1 tsp honey  

Salt and black pepper to taste  

Method:

1. Prepare the beetroot: Preheat the oven to 200°C (180°C fan). Scrub the beetroot (no need to peel) and chop into wedges. Toss with 1 tbsp olive oil, salt, and pepper, then spread on a baking tray. Roast for 30-40 minutes until tender.  

2. Make the dressing: Whisk together the remaining olive oil, balsamic vinegar, honey, and a pinch of salt.  

3. Assemble the salad: In a large bowl, combine the rocket, roasted beetroot, and most of the herbs. Drizzle with the dressing and gently toss.  

4. Finish: Scatter over the goat’s cheese, walnuts, and remaining herbs for a final flourish.  

Serving Suggestions:  Pair with grilled chicken or halloumi for a heartier meal or add segments of orange for a citrusy twist.  

 Crispy Courgette & Feta Fritters  

(Makes 8-10 fritters)

Ingredients: 

2 medium courgettes (about 300g), coarsely grated  

1 tsp salt (for draining)  

100g feta cheese, crumbled  

2 spring onions, finely sliced  

Small handful of fresh mint, chopped  

1 garlic clove, minced  

2 large eggs, lightly beaten  

60g plain flour  

½ tsp baking powder  

½ tsp ground cumin (optional)  

Black pepper to taste  

2 tbsp olive oil (for frying)  

Method:  

1. Drain the courgettes: Place the grated courgettes in a colander, sprinkle with salt, and leave for 10 minutes. Squeeze out excess liquid using a clean tea towel.  

2. Mix the batter: In a bowl, combine the courgettes, feta, spring onions, mint, garlic, and eggs. Sift in the flour, baking powder, cumin, and pepper, then stir until just combined.  

3. Cook the fritters: Heat the oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly. Cook for 2-3 minutes per side until golden and crisp.  

4. Drain and serve: Place cooked fritters on kitchen paper to absorb excess oil.  

Serving Suggestions: Mix Greek yoghurt with lemon zest, chopped dill, and a pinch of salt to make a dipping sauce or serve with hummus, olives, and flatbreads.  For brunch, top with a poached egg and smoked salmon.

Image Credits: Pixabay.com & Pexels.com