Light summer supper..

Two light, Salad Club-inspired dishes, and a classic Italian starter for a light summer supper with friends. I've watched Ellie from Salad Club cook many similar things and have finally succumbed to the lure of the delicious looking lentil dishes she churns out and have made my own little version, borrowed heavily I admit. All my recipes are for 3-4 people.

Green Lentils with Chorizo and Red Onion

You'll need:

200 g green lentils

1 small spicy cooking chorizo

1 red onion

a few small tomatoes

handful fresh coriander

handful flat leaf parsley

3 cloves of garlic

salt and pepper

Add your lentils to a pan of cold water, bring to the boil then simmer for as long as the pack instructions require. I like my lentils with a bit of bite for a salad dish, not mushy. Dice your onions and chop your garlic and fry gently in a deep frying pan in some olive oil until soft. Add the chopped chorizo and fry. once the oil has taken on a reddish colour, add the small tomatoes and mush them into the oil with a spatula. Drain your lentils and add them to the chorizo and onions, season to taste and add the chopped herbs. Serve cold or warm.

Bulgar Wheat with Butternut Squash, Feta and Asparagus.

You'll need:

200 g bulgar wheat

1 red onion

1 butternut squash

1 pack British asparagus tips

1 small courgette

100g Greek feta cheese

fresh dill

fresh mint

Cook the bulgar wheat according to pack instructions. Drain and let it cool. Roast some small chunks of peeled butternut squash in the oven (160°) for about 40 minutes with olive oil, salt and pepper. Remove from the oven and put aside. Steam the asparagus tips for 6-8 minutes and set aside. Fry half the red onion in some olive oil in a frying pan, add the courgette, sliced, to the oil and fry until golden brown. Drain and set aside.

Place your bulgar wheat in a bowl, add the courgette, asparagus, butternut squash and the thinly sliced remainder of the red onion. Crumble in some feta cheese, pour over the olive oil from the pan (add more if needed), add the chopped fresh herbs and serve!

Mozarella and Tomato salad.

You'll need:

A mozzarella di Bufala, the one in the posh packaging, or preferably from a trusted deli. If you can, get a burratina - even creamier!

1 box of Isle of Wight tomatoes or Kent tomatoes in season.

Fresh basil.

Extra Virgin Olive Oil.

Chop the tomatoes roughly, tear up the mozzarella, coat the lot with olive oil and sea salt. Turn with the hands and dress with torn basil leaves. Serve immediately.