Heatwave Eats: the no-cook, low-fuss solution to summer evening meal prep


If there was ever a perfect excuse to have a night off cooking, a heatwave has to be it!

With temperatures soaring, and the idea of slaving over a hot cooker looking far from appealing, the 'thrown together' meal prep method has to be where it's at.

These kind of simple, improvised salads, concocted from varied mixes of straight-from-the-fridge or cupboard ingredients, often succeed in being as refreshing and satisfying to eat as they are easy to make.

The potential for variety is endless, with taste success almost guaranteed with the help of a few key stock cupboard essentials. One of these trusty universal ingredients has to be apple cider vinegar, with it's distinctive flavour lending a refreshing and mouth watering bite to any and all types of dishes.

Apple Cider Vinegar (ACV) is produced by fermenting apple cider or apples with alcohol. In an unfiltered state, it is thought to help to regulate blood sugar and cholesterol levels, as well as imparting all-round wellbeing benefits thanks to its probiotic and antibacterial properties.

Advocates of ACV (as it’s also known) swear by its health benefits, which are mainly attributed to the active compound ‘acetic acid.’ Organic and unfiltered versions such as Bragg Apple Cider Vinegar also contain a much valued component called ‘mother’ which is comprised of friendly bacteria, enzymes and protein.

One of the easiest ways to add ACV to you diet is to add it to dressings with some extra virgin olive oil, which is especially convenient given our current heat-induced affinity for all things salad-esque.

Feeling inspired? We made this tuna, cannelleni bean and olive salad using Braggs Apple Cider Vinegar in under ten minutes.

Here's the how to:

Serves 6 Ingredients 3 x cans cannelleni beans 3 x cans tuna, drained 130g black olives

1 avocado, peeled and diced 200g cherry vine tomatoes 50g capers 3 dspn olive oil 3 dspn Braggs Apple Cider Vinegar Method Halve the olives and tomatoes and add to a large bowl. Mix in the cannellini beans, tuna, avocado and capers. Add the olive oil and apple cider vinegar and stir all the ingredients together to combine.

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