I was born in tropical Singapore, yet I can barely tolerate the heat. On hot days, I’d rather drink slushies and complain about the temperature than cook, so refreshing, easy-to-assemble dishes are the only way forward.

These recipes use seasonal produce that can withstand a hot spell without wilting like a leaf salad in the sun. Think cucumbers, watermelons and tomatoes – flavour-packed summer ingredients that feel super-hydrating.

‘Ghost chicken’ noodle salad

Inspired by a classic Yunnanese dish known as “ghost chicken”, this delicious tumble of chicken and aromatic herbs doused in soy and fresh citrus juice is precisely what I want on a hot day.

It uses one of my favourite pantry staples, shirataki or konjac noodles, which have a fantastic firm texture and soak up sauces and marinades like nothing else. Available in the supermarket’s Asian section, the noodles are usually sold ready to eat – no boiling required. But give them a good rinse before use to remove the residual flavours of the soaking liquid.

The dish traditionally uses sawtooth coriander, available from Asian grocers, but I’ve substituted the regular kind, which is far easier to find. To make the salad vegan-friendly, swap the chicken for slices of firm tofu.

INGREDIENTS

• 1 rotisserie chicken, shredded
• 400g konjac noodles, drained and well rinsed
• 1 small red onion, sliced thinly
• 2-3 bird’s eye chillies, sliced thinly (optional but recommended)
• 1 bunch coriander (about 50g), washed and leaves picked
• ½ lemon, sliced thinly into half-moons with pith and skin on

Ginger and lime dressing

• 1 tbsp ginger, finely grated
• 3 garlic cloves, finely grated to make 1 tbsp
• juice of 1 lime (about 30ml)
• ⅓ cup light soy sauce
• ½ tsp sugar
• ¼ tsp salt
• ½ cup cold water

METHOD

1. Start by making the dressing, whisking the ginger, garlic, lime juice, sugar, salt and water together in a bowl with a whisk until the salt and sugar have dissolved. Adjust to taste – it should be fresh, gingery and savoury.
2. To assemble the salad, combine the chicken, noodles and red onion in a large bowl. Add the dressing and set aside for at least 30 minutes to allow the chicken and noodles to soak up the dressing.
3. Just before serving, toss through the coriander, chillies (if using) and sliced lemon.

Serves 4

Watermelon and fior di latte salad with Korean chilli dressing

I love to season dishes with ingredients that add heat, whether that’s pepper, chilli or ginger. My “spicy food heritage” has influenced my palate, but as a professional chef, I find that adding a little warmth rounds out and enhances other flavours, making sweet things taste sweeter, and creaminess taste richer.

Korean chilli flakes (gochugaru) add a vibrant red colour here, and are far less spicy than, say, Thai chillies. Gochugaru is available in coarse and fine flakes, and I recommend coarse for this recipe. The sweet-savoury dressing evokes the flavours of kimchi. Paired with chunks of juicy watermelon and rich fior di latte, it makes this an incredibly refreshing dish to enjoy in the hotter months.

INGREDIENTS

• 100g daikon radish, sliced thinly on a mandoline
• 300g ripe watermelon, cut into large chunks
• 1 large ball fior di latte or buffalo mozzarella, drained
• 1 bunch shiso (about 50g), leaves picked and washed

Korean chilli dressing

• 2 tbsp Korean chilli flakes, or to taste
• 1 tbsp sugar
• 2 tsp sesame seeds
• ½ tbsp sesame oil
• 1 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tsp light soy sauce

METHOD

1. To make the Korean chilli dressing, combine the chilli flakes, sugar, sesame seeds, sesame oil, fish sauce, rice vinegar and soy sauce in a small bowl, and stir until the sugar has dissolved. Stir the daikon through the dressing briefly, then remove and set aside.
2. Arrange the watermelon chunks on a serving plate. Tear the fior di latte into large chunks and scatter over the watermelon, then drizzle the remaining dressing over the dish. Arrange the daikon in little mounds through the salad and garnish with shiso leaves. Serve immediately.

Serves 2-3

Chickpea and tuna ‘chaat’

Chaat, flavourful and textural savoury snacks found throughout South Asia, originated in India. A kaleidoscope of crunchy and fluffy textures doused in layers of sweet and tangy chutneys, cooling yoghurt and aromatic spices, it’s a flavour explosion – and no cooking is required.

The ingredient list is quite long, but you can pick up everything you need with a quick trip to an Indian grocer or the Indian section of the supermarket.

INGREDIENTS

• 400g tin chickpeas, drained
• ½ red onion, diced
• 1 small tomato, diced
• 1 tbsp lime juice
• 2 tsp chaat masala (see notes)
• salt to taste
• 2 x 180g tins high-quality tuna in oil, drained
• olive oil
• ½ bunch mint (about 25g), leaves picked
• ½ bunch coriander (about 25g), leaves picked
• 1 green chilli, thinly sliced
• 1 tbsp date and tamarind chutney (see notes)
• 1 tbsp Greek yoghurt thinned with 1 tsp water
• 2 tsp sev (see notes)

METHOD

1. In a large bowl, combine the chickpeas, red onion and tomato with the lime juice, most of the chaat masala and a pinch of salt. Add the tuna and a good glug of olive oil, gently stirring through.
2. Spread the mixture onto a large serving dish and scatter herbs and sliced chilli on top. Drizzle the dish with the date and tamarind chutney, followed by the yoghurt sauce and plenty of sev for crunch. Finish with another sprinkle of chaat masala and serve.

Serves 2-3

Notes:

• Chaat masala is essential to the flavour of this dish. It’s a spice mix combining black salt, dried mint, mango powder, chilli powder, ginger powder and cumin. Sure, you can make it yourself, but it is easier to buy it.
• Look for date and tamarind chutney among the jars of preserves.
• Sev is a crisp noodle-like snack often made with chickpea flour or lentils – you could use aloo bhujia instead.