Thomasina Miers, the celebrated chef and food writer, has shared two vibrant summer meze recipes that highlight sweetness and smoke. The first is a tomato salad with a smoky chipotle dressing and pickled onions, while the second features grilled courgettes paired with green lentils, watercress, and a green pistachio macha. Both dishes are designed for outdoor dining, whether from the barbecue or a trusty griddle pan.
Tomato Salad with Smoky Chipotle Dressing and Pickled Onions
This light, juicy salad combines fresh tomatoes with a smoky, nutty dressing. Preparation takes 10 minutes, cooking 15 minutes, and serves four. Ingredients include one red onion, zest and juice of one lime and one orange, one teaspoon caster sugar, salt and pepper, 500g mixed tomatoes, 30-40g mixed soft herbs (such as tarragon, dill, or basil), two handfuls rocket, 80g crumbled feta, and 45g toasted slivered almonds. For the dressing: one heaped teaspoon Dijon mustard, one heaped teaspoon chipotle en adobo, one heaped teaspoon soft brown sugar, one tablespoon sherry vinegar, and four to five tablespoons olive oil.
To prepare, mix the sliced onion with the lime and half the orange zest and juice, season with sugar and a teaspoon of salt, and let soften for 30 minutes. In a small jar, combine mustard, chipotle, brown sugar, vinegar, and remaining orange juice, season, then slowly whisk in olive oil to emulsify. Cut tomatoes into uneven bite-size pieces. Once onions are ready, toss with tomatoes and chopped herbs. Arrange rocket on a serving dish, top with tomato mixture, crumble feta over, scatter almonds, and serve immediately.
Grilled Courgette Salad with Green Lentils, Watercress, and Green Pistachio Macha
This salad features grilled courgettes with a vibrant green dressing. Preparation takes 5 minutes, cooking 35 minutes, and serves four. Ingredients include 150g dried green lentils, salt and pepper, two garlic cloves, extra-virgin olive oil, four large courgettes (mix of green and yellow ideally), and one finely sliced shallot. For the dressing: two green chillies (preferably jalapeño), 40g mint leaves, 40g flat-leaf parsley leaves, one teaspoon honey, juice of two limes, 10g sea salt, 30g pistachios, and 75ml olive oil.
Cook lentils in salted water with one bashed garlic clove for 15-20 minutes until tender. Meanwhile, dry-grill chillies on a hot griddle until blackened, discard stalks. Blend one chilli with remaining garlic, 50ml water, salt, 20g each mint and parsley, honey, lime juice, and 75ml olive oil. Taste and add second chilli if desired. Spoon a few tablespoons of dressing over warm lentils, then add pistachios to remaining dressing and blitz to a nutty sauce. Transfer dressed lentils to a serving plate. Griddle courgette slices (2cm thick) in two tablespoons oil for a few minutes per side until tender and coloured. Toss lentils with shallots and most of the dressing, top with courgettes and remaining chopped herbs, spoon over rest of dressing, and serve.
According to Miers, chargrilling courgettes brings out their sweetness and adds tantalising smoky notes, while smoked chillies lend even the freshest salad some attitude. These recipes celebrate long summer evenings and the joy of outdoor cooking.
