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Taste of Summer: Fresh Seasonal Recipes from Our Head Chefs

Bring the flavours of summer into your kitchen with two seasonal recipes from our Head Chefs. From a vibrant grilled peach and halloumi salad to a refreshing Polish cold beetroot soup, these dishes are perfect for sunny lunches, barbecues and al fresco dining.

Shorefield Head Chefs

Dear Shorefield Holidays Ambassadors, 

Taste of Summer with Our Head Chefs 

Summer is the perfect time to enjoy fresh, seasonal food, and our Head Chefs, Luke and Krzysztof, have put together two of their favourite recipes to inspire your next meal. 

Whether you're hosting a barbecue, enjoying lunch in the garden or looking for something a little different to try, these dishes are packed with vibrant summer flavours and are sure to impress family and friends. 

From a colourful Grilled Peach, Halloumi & Couscous Salad to a refreshing Polish Cold Beetroot Soup (Chłodnik Litewski), we hope you enjoy bringing a taste of Shorefield into your own kitchen. 

Grilled Peach, Halloumi & Couscous Salad 

Serves: 4 
Preparation time: 20 minutes 
Cooking time: 10 minutes 

Ingredients 

For the salad 

  • 200g giant couscous (pearl couscous) 

  • 250g halloumi, sliced into 1cm pieces 

  • 3 ripe peaches, halved and stones removed 

  • 100g rocket leaves 

  • 150g cherry tomatoes, halved 

  • 30g toasted pistachios, roughly chopped 

  • 10g fresh mint leaves, torn 

For the dressing 

  • 3 tbsp extra virgin olive oil 

  • 1 tbsp honey 

  • 1 tbsp lemon juice 

  • 1 tsp Dijon mustard 

  • ¼ tsp sea salt 

  • ¼ tsp black pepper 

Method 

  1. Cook the giant couscous according to the packet instructions, then drain and allow to cool slightly. 

  1. Whisk together the olive oil, honey, lemon juice, Dijon mustard, salt and pepper to make the dressing. 

  1. Grill the peach halves for 2–3 minutes until lightly charred. Grill the halloumi for 1–2 minutes on each side until golden. 

  1. Combine the couscous, rocket and tomatoes in a serving bowl. Slice the peaches into wedges, add the halloumi, drizzle over the dressing and gently toss. 

  1. Finish with the toasted pistachios and fresh mint. 

Serving suggestion: Serve slightly warm with a crisp white wine, chilled rosé or homemade lemonade. 

Chłodnik Litewski (Polish Cold Beetroot Soup) 

A traditional Polish summer favourite, this vibrant chilled soup is light, refreshing and full of seasonal flavour. 

Serves: 4–6 
Preparation time: 25 minutes 
Chilling time: 2 hours 

Ingredients 

For the soup 

  • 500g cooked beetroot, grated 

  • 1 litre buttermilk (or kefir) 

  • 300g Greek yogurt 

  • 1 cucumber, finely diced 

  • 6 radishes, finely sliced 

  • 4 spring onions, finely chopped 

  • 20g fresh dill, chopped 

  • 1 tbsp lemon juice 

  • 1 tsp salt 

  • ½ tsp black pepper 

To serve 

  • 4 hard-boiled eggs, halved 

  • Extra fresh dill 

Method 

  1. Combine the grated beetroot, cucumber, radishes, spring onions and dill in a large bowl. 

  1. Add the buttermilk and Greek yogurt, then stir until smooth. 

  1. Mix in the lemon juice, salt and pepper. 

  1. Cover and chill for at least two hours to allow the flavours to develop. 

  1. Serve cold, topped with a hard-boiled egg and a sprinkle of fresh dill. 

Chef's tip: This soup tastes even better the following day and is delicious served with crusty rye bread. 

We'd love to know if you give either recipe a try. Share your creations with us in the comments or let us know if you have a favourite summer recipe of your own! 

Happy cooking! 

From your Shorefield Holidays Head Chefs, 

Luke and Krzys 

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