At this stage of the year, three days from its longest day, “cooking” is often more about shopping and assembly than time standing at the stove. I like to spend a moment making interesting and punchy dressings and infused oils, then using them in near-instant meals. Fruit- and veg-wise, the bounty of colour, flavour, shapes and sizes around in summer means that much of the work has, joyfully, been done for us already.
Silken tofu, crunchy salad and marmalade dressing (pictured top)
This is a great midweek meal, because it’s quick to assemble and can be prepped in advance. If you want…
Source: The Guardian
Read the full article here.
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