Maldon Salt has created a sun-soaked collection of recipes showcasing the flavours of summer, made for long afternoons, good company, and eating outdoors. From fresh and vibrant sharing plates to indulgent sweet treats and refreshing drinks, every dish is crafted to travel beautifully and taste even better in the sunshine.
This summer’s accessory for foodies is the Maldon Salt Pinch Tin Set. These reusable tins are perfect for filling with Maldon’s signature pyramid flakes, offering a convenient way to carry seasoning wherever you go. Slip them into your pocket or handbag to elevate ordinary dishes while you’re out and about, from picnics in the park, to fish and chips on the beach and long alfresco evenings. Available on Amazon.
Chilli, Lime and Feta Watermelon Wedges
Serves: 4 people
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
1x medium watermelon, sliced into wedges
1x red chilli, deseeded and finely diced
150g feta, crumbled
1 lime, zested and cut into wedges
A generous pinch of Maldon Chilli Sea Salt
A handful of mint, leaves picked
Method:
Place the watermelon wedges onto a griddle or BBQ and char them for a few minutes on each side. Arrange them onto a large platter. Scatter over the chilli, crumbled feta, lime zest and Maldon Chilli Sea Salt. Finish with some mint leaves and the lime wedges to serve.
Butterbean Hummus with Seeded Crackers (and crudites)
Serves: 4 people
Prep time: 30 minutes
Cook time: 40 minutes
Ingredients:
Butterbean Hummus
400g butterbeans, drained
1 garlic clove, grated
1 lemon, juiced
100g tahini
½ tsp cumin
Pinch of smoked paprika
½ tsp Maldon Garlic Sea Salt
2 tbsp olive oil
2 – 3 tbsp cold water
Seeded Crackers
2 tbsp milled flaxseed
2 tbsp brown rice flour
½ tsp Maldon Garlic salt
60g pumpkin seeds
50g sunflower seeds
40g hulled hemp seeds
1 tbsp chia seeds
250ml boiling water
1-2 tbsp everything seasoning (if you can’t find this then just mix black and white sesame seeds, garlic granules and poppy seeds)
1 tbsp fennel seeds
Crudites to serve: baby carrots, cucumber, radishes, celery etc.
Method:
Preheat the oven to 180c. Start by preparing the seeded crackers. In a large bowl mix together the flaxseed, brown rice flour, Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Then add 250ml of boiled water and stir it altogether, then set aside for 20 minutes – this will thicken the mixture.
When the cracker mix is ready, line a large baking tray with baking parchment. Then tip the mixture onto it and smooth it out right to the edges of the tray and as thin as possible using a spatula. Sprinkle over the everything seasoning and fennel seeds and gently press them in. Then place into the preheated oven and bake for 30 – 40 minutes until lightly golden brown and crisp all over. Remove from the oven and allow to cool completely on the tray.
While the mixture is baking you can whizz up the butterbean hummus. Place the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt into a food processor or blender and whizz this to a paste. Then add the olive oil and whizz again till smooth. Finally add the cold water while the motor is running and continue to whizz until the hummus is completely smooth and silky. Taste and adjust the seasoning if needed, then set aside.
When the cracker has cooled, you can use your hands to break it into smaller crackers – rustic is ok here! Place the butterbean hummus into a bowl and drizzle over a little more olive oil, a pinch of cumin and some more Maldon Garlic Sea Salt. Serve this along with the seeded crackers and some crudities for everyone to dip in.
Mini Strawberry, Lemon and Elderflower Trifles
Serves: 2 people
Prep time: 15 minutes
Cook time: no cook
Ingredients:
300g Madeira sponge cake
350g strawberries, hulled and chopped
2 tbsp elderflower cordial
1 tbsp lemon juice
200g lemon yoghurt
50g mascarpone
100ml double cream
1 tsp icing sugar
1 tsp vanilla bean paste
Pinch of Maldon Original Sea Salt
Method:
Slice the madeira sponge cake into 1-inch slices. Then use a cookie cutter which is the same diameter as the glass or jar you intend to layer your trifle in and cut out 4 circles of sponge. Set aside.
In a small bowl mix together the elderflower cordial and lemon juice.
In another bowl mix together the lemon yoghurt and mascarpone and set aside.
Finally add the icing sugar to a bowl along with the icing sugar and vanilla bean paste and then lightly whip until it forms soft peaks.
Now you can assemble your mini trifles. Start adding one layer of sponge to the base of each glass. Use a pastry brush to brush over some of the elderflower lemon syrup. Then add some of the lemon mascarpone yoghurt, followed by a layer of the chopped strawberries. Then repeat the layers again. Finish the dop with a dollop of the soft whipped cream and finish with a pinch of Maldon Original Sea Salt.