Keep cool with these easy hot weather Shabbat recipes

Who can face slaving over a sweltering stove when the mercury is north of 30°C (86°F)? When I walk in the door after a long hot commute, the last thing I want to do is broil myself in the hot air of the fan oven. 

On a weeknight, my family get what they’re given, but who’d  be brave enough to serve up a sandwich for the high point meal of the week?

So I’ve collected a few dishes that won’t get you hot(ter) under the collar but are special enough for the Sabbath. Either no cooking or minimal hands-on cooking time needed for a Shabbat-worthy feast.

My super simple honey harissa-roasted vegetables with honey roasted salmon and grain salad (above) will need a little oven time – to roast off the vegetables, but it could not be more simple to pull together with minimal effort. A real hot-weather saviour.

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This showstopping salmon tiane from Fabienne Viner-Luzzato layers two types of salmon and a range of Asian-inspired ingredients for centrepiece that feels smart enough to grace your Friday night table.  

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Catherine Phipps’s chicken with orzo requires only nine minutes of cooking time – in a pressure cooker. Serve at room temperature for a gorgeously fruit-filled summery treat. 

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Ilana Epstein’s gorgeous, green tahini and herb salad platter is a juicy Israeli-style salad slathered in herby, green tahini and served with cruchy pita chips to scoop it up.  

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Make like you’re in the Med with this salmon Niçoise salad from Sarah Mann-Yeager is served in a hollowed out loaf of bread or, to make it really special, individual bread rolls. You’ll need to dry out the bread and to cook your salmon, but they require minimal oven time which can be done earlier in the day when it’s a little cooler. 

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Silvia Nacamulli’s whole side of salmon with pomegranate, ginger and soy is as delicious served at room temperature as it is hot. Again, oven time is minimal and you can get that part out of the way earlier. Serve with a couple of Asian-style salads like this smashed cucumber recipe. 

Claire Thomson’s za’atar chicken (made with skinless, boneless thighs) needs a quick roast in the oven but it’s packed with Middle Eastern flavours. Serve with bought hummus and you’re guaranteed not to be melting faster than a snowman in July.  

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Another one to cook ahead, but this one needs less than 10 minutes stove time — after a couple of hours marinating. The London broil beef is infused with Asian flavours and needs just a quick sear before you leave it to cool then slice thinly and serve on a refreshing Thai-style salad.   

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Duck and watermelon is a classic restaurant combination and Lisa Roukin’s delicious recipe is an easy way to recreate it at home. Serve with my smashed cucumber salad for more Asian-inspired flavours. It does involved a longer roasting time for the duck, but little hands-on time and is served at room temperature so perfect for balmy evenings. 

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Claire Thomson’s delicious za’atar chicken needs only 20 minutes or so in the oven and can be served at room temperature so you can get the cooking out of the way earlier in the day. It sits on a bed of hummus — which you can buy to limit kitchen time and is showered with juicy pomegranate arils and verdant coriander for a stunning centrepiece that won’t get you hot and bothered.