The incredible hot weather these days has pushed me further and further from the kitchen. I’m sure I am not alone. I try to cook quick and tasty meals on these excruciatingly hot days so I look to easy one-dish meals or to eggs for a quick omelette or frittata.

Bean salads, grilled fish buljohls or seafood salads require less cooking time, incorporate vegetables, can be refrigerated and enjoyed with some wholesome delicious bread or provisions. They taste even better the next day so make up some extras and save your energy for cooler chores! Don’t forget to enjoy some sorbet for the perfect refreshing end.

Feel good black eye pea and quinoa salad

[caption id="attachment_955875" align="alignnone" width="720"] Black eye pea and quinoa salad - Wendy Rahamut[/caption]

1 cup quinoa

1 cup black eyed peas, cooked and drained

1 red bell pepper, seeded and chopped

1 small red onion, finely chopped, or less if you prefer

1 tsp ground coriander

½ tsp roasted geera

1 tsp sea salt

2 tbs red wine vinegar

¼ cup olive oil

1 cup chopped fresh parsley

Wash the quinoa well in a sieve, place into a medium-sized saucepan.

Add one cup water and bring to a boil, simmer for 15 minutes, cool.

Combine quinoa with peas, red pepper, onion, coriander, and geera.

Stir well, now add salt, vinegar and olive oil.

Toss to combine, sprinkle on parsley and toss.

Taste and adjust seasoning.

Serve warm or at room temperature.

Serves 4

Potato and rosemary frittata

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2 tbs olive oil

2 cloves garlic, chopped

1 small onion, chopped

2 medium potatoes, peeled and cubed

6 eggs, beaten with salt and pepper

¼ cup grated Parmesan cheese

1 tbs chopped rosemary

Heat oil in a non-stick frying pan,

Add garlic and onion, sauté until fragrant, add potatoes and stir.

Add a small amount of water, lower heat and cover.

Cook for about 6 minutes until potatoes are cooked.

Remove from pan.

Add a little more oil, heat pan and then pour in eggs.

Disturb with a wooden spoon or fork just until mixture sets.

Preheat oven grill or broiler.

Spread potato mixture over the top.

Sprinkle on rosemary and Parmesan.

Place under broiler, watch carefully and remove when puffed and golden, about 5 minutes.

Serve hot.

Serves 4

Grilled shrimp, corn and black bean salad

Dressing:

¼ cup fresh lime juice

¾ cup olive oil

4 tbs chopped fresh cilantro or chadon beni

1 hot pepper, seeded and chopped

1 tsp minced garlic

1 tbs ground geera or cumin

1 tsp good quality chilli powder

Salad:

3 cups chopped, seeded tomatoes

2 cups cooked black beans

1 cup chopped chives

¾ cup chopped fresh cilantro or chadon beni

¾ cup chopped red onion or ½ cup chopped white onion

½ cup corn niblets

6 cups torn lettuce or watercress

1½ lb fresh shrimp cleaned and deveined

Make the dressing by combining lime juice with olive oil, pepper, garlic, geera, chili powder and cilantro. Season to taste with salt and black pepper.

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