3 summer dishes you want to make tonight

I hope you are enjoying this first and last summer day of August somewhere in a sunny spot. We had to wait a long time for it, but thank goodness the first rays of sunshine of this month are here. If you, like me, are stuck with sweaty mustache sticky okies at the office, make sure to absorb some rays after six. You can do that with one of these summer dishes. And don't forget this delicious bottle of white for sure. Summer in the Netherlands, hooray.

1. My absolute favorite plate of greens

(for three people)

• 1 zucchini
• 2 cucumbers
• 1 pak choi
• 125 grams King Soba buckwheat noodles
• 3 heads of romaine lettuce
• 5 chicken thighs
• bunch of coriander
• bunch of spring onions
• 1 tbsp Kikkoman
• 1 tbsp sesame seeds

Miso dressing

• 1 clove of garlic
• 2 tbsp miso paste
• 2 cm ginger
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1 tbsp ketjap manis
• 3 tbsp rice vinegar
• 2 tbsp water
• 1 tsp chili flakes
• pinch of salt

1.  Preheat the oven to 180 degrees.
2.  Wash all the vegetables and cook the noodles until al dente. Drain the noodles and let them cool.
3. Put all the ingredients for the dressing in the blender and mix until you have a smooth dressing.
4. Cut the romaine lettuce and pak choi into large pieces and place them in a large bowl.
5. Place the chicken in a large baking dish and drizzle some olive oil over the chicken.
6. Spread the Kikkoman over the chicken and bake it in the oven for 25 minutes until cooked through.
7. Let the chicken cool.
8. Spiralize the zucchini and cucumber and add them to the other vegetables.
9. Chop the coriander and spring onion and add them to the rest.
10. Shred the chicken once it has cooled and add it to the vegetables.
11. Mix everything well together.
12. Divide the salad over three plates, add the dressing to taste, and garnish with sesame seeds and possibly extra chili flakes.

2. Indian sweet potato salad with raita

(for three people)

• 1 red onion
• 2 tbsp olive oil
• 2 tbsp curry powder
• 750 grams sweet potato
• 2 tbsp Garam masala powder
• 3 tsp curry powder
• 1/2 tsp cinnamon
• 500 grams green beans
• 250 ml Greek yogurt
• 1 small bunch of coriander, finely chopped
• 2 tbsp sliced almonds

1. Cut the sweet potato into large pieces and cook them for 10 minutes until half done.
2. Meanwhile, drizzle a large baking dish with olive oil.
3. Preheat the oven to 180 degrees or use the grill setting.
4. Add the sweet potato along with some extra olive oil, 1 tablespoon of curry powder, cinnamon, and salt and pepper, and roast for 30 minutes until cooked through.
5. Cook the green beans for 10 minutes, drain, and let cool.
6. Mix the yogurt with the Garam masala, remaining curry powder, and (three-quarters of) the coriander.
7. Remove the potato from the oven and let it cool.
8. Slice the red onion into very thin half rings.
9. Mix the potato with the green beans, red onion, and yogurt sauce well together.
10. Roast the almond flakes briefly.
11. Divide the salad over a nice platter, top with the almond flakes and some extra coriander.

3. Grilled vegetable caprese

(for three people)

• 1 zucchini sliced
• 1 eggplant chopped
• 250 grams bimi
• 150 grams green asparagus
• pack of cherry tomatoes
• 2 burratas (or buffalo mozzarella)
• 1 bag of arugula

Dressing

• handful of fresh basil
• 1 clove of garlic
• 5 tablespoons good olive oil
• juice of 1 lemon
• salt and pepper

1. Preheat the oven to 200 degrees.
2. Place all the vegetables in a large baking dish and add 2 tablespoons of olive oil.
3. Season with salt and pepper and roast the vegetables for about 50 minutes until cooked.
4. In the meantime, make the dressing by putting all the ingredients in the blender. Mix well together.
5. Take a nice large platter and spread the arugula over it.
6. Remove the vegetables from the oven and let them cool slightly.
7. Distribute the vegetables over the arugula, drizzle with the dressing and place the two balls of burrata in the center.
8. Add some extra salt and pepper to taste.
9. Garnish with some extra basil leaves.