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BY OUR RESIDENT FOODIE KATIE FRASER

Grate Summer Recipes

It’s July. And July means barbeque season! These super speedy salads are perfect to throw together when family and friends are coming over to eat al fresco, and they’re all totally delicious.

All can be made with a grater, so everyone can get involved in the prep. These quantities will serve 4 as part of a barbeque spread and are swift to scale up.

Carrot & Fennel Couscous

Cover 100g dried couscous with 130ml boiling water and leave. Fry 1tbsp fennel seeds, add 2 grated carrots, cook for another minute before adding cooked couscous. Mix well, add a good pinch of sea salt, and serve at room/garden temperature.

Courgette, Chilli & Mint Salad

Grate 1 medium courgette and julienne/ finely chop another, and dress with lemon juice and olive oil. Finely chop 1 large red chilli and sprinkle over the top with a handful of fresh mint leaves.

Celeriac Remoulade

Mix together 1 tbsp mayonnaise, 1 tbsp yogurt and 1 tsp English mustard with the juice of 1 lemon. Grate half a celeriac (you can julienne some too for a bit of texture) and add to sauce. Season and enjoy. Grate in a burger!

Katie runs hēt – a Frome-based takeaway serving up tasty food with heat.

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