Summer is coming to Kings Mall, Hammersmith18.06.2018
Here in Hammersmith, it’s time to leave the bleak winter behind and welcome the warm weather with open arms as it will soon be time to prepare for summer weddings and holidays, alfresco dining and barbecues.
Summer fashion for 2018 is all about making a statement and anything goes. The ‘nice top and jeans’ trend is back with a bang as well as patterns galore with polka dots, florals and stripes. Plus, we can’t forget every shoppers favourite go-to slogan tees and you can find all of these at Kings Mall’s New Look and Primark.
But where can you wear all these ‘sun-sational’ trends? Well, if you’re not jetting off on holiday or getting dressed up for a wedding in the sunshine, why not dress to impress at your very own garden party? And once the outfit is nailed, get the perfect outdoor dining collections from Wilko, Flying Tiger and Sainsbury’s to really wow your guests.
With the summer wardrobe ready and events in the diary – it’s time to find a crowd-pleasing recipe to treat your friends and family with this season. Sainsbury’s grilled tuna with brown rice salad is a fantastically delicious option, as well as being healthy and light to suit the warm weather.
1 tbsp honey
2 tbsp soy sauce
2 cloves garlic, crushed
3cm piece of ginger, peeled and grated
4 large tuna steaks, cut into large cubes
250g brown rice
2 peppers, cut into large squares
1 red onion, cut into wedges and separated
1 tbsp rapeseed oil
1 bunch spring onions, finely sliced
1 red chilli, finely sliced
15g coriander, roughly chopped
2 tbsp sesame oil
1 lime, juiced
35g toasted peanuts, roughly chopped
- Mix the honey, soy, garlic and ginger together in a shallow bowl. Add the tuna and stir well to coat, then leave in the fridge for a minimum of 30 minutes. Cook the brown rice according to the instructions on the packet, then drain, rinse and leave to cool.
- Thread the tuna onto 4 large kebab sticks, alternating with the pepper and onion. Add the oil to a large griddle pan and heat over a medium high heat. Griddle the kebabs for 5-6 minutes, turning frequently.
- Meanwhile, mix the cooled rice with the spring onions, chilli, coriander, sesame oil and lime juice. Place the tuna kebabs on the rice and scatter over the peanuts to serve.