[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-114877-en":3,"doc-seo-114877-105":30,"detail-sidebar-cat-0-en-105":84},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":14,"update_tm":28,"read_time":29},114877,13056703020460,"Valentina","https://ap-avatar.wpscdn.com/avatar/be000253dac470eee5d?_k=1778207105932848923",10,"Lifestyle","The Guardian Feast - Issue No.443 - 18 July 2026 - The Guardian Feast Summer Food Special","A summer food special issue centered on fresh, oven-roasted and vibrant salad and dessert ideas, featuring Greek-inspired dishes with orzo and feta, plus a bright shaved mango and cucumber salad with Tajín. The issue also includes guidance for a cool cuppa-style treat and a labneh preparation with watermelon and berries, including timing and ingredient lists. Writing and recipes emphasize flavor intensity, seasonal ripeness, and practical serving suggestions for lunch or after-dinner enjoyment.","The heat is on  \nA summer food special  \nIssue No.443 Saturday 18 July 2026  \nMeera Sodha  \nRoasted Greek salad with orzo  \nRavinder Bhogal  \nCucumber and mango salad  \nRukmini Iyer  \nCourgette and feta bruschetta  \nJosé Pizarro  \nTomato, bread and boquerones  \nDara Klein  \nTorta caprese  \nBenjaminaEbuehi  \nRaspberry and cardamom tart  \nFelicity Cloake  \nHow to make Russian salad  \nThe food filter  \nTomatoes, tasted and rated  \nMina Holland  \nIce-cold cuppas  \nGrace Dent  \n‘The ultimate cuddle on a plate’  \nMeera Sodha  \nEMILY KYDD . PROP STYLING: GETTY IMAGES  \nGreeks, look away now! Those who don’t turn on the oven in the summer months might want to turn the page, too. Personally, I don’t mind putting something in the oven in summer, not least because I enjoy that the oven does the work when I might not want to. I even quite like that cheeky blast of heat when I open the door, imagining briefly that I’m onthe streets of Athens. I digress … Today’s recipe is fora Greek salad (minus the cucumber) that’s roasted to make the flavours sweeter and more jammy, then cut with briny feta and cooked with orzoto fill bellies after along summer’s day.  \n  Vegetarian  Vegan  Gluten free    \nPHOTOGRAPHY: LOUISE HAG GER/THE GUARDIAN . FOOD STYLING: JENNIFER KAY. FOOD STYLING ASSISTANT: ISOBEL CLARKE . INSET:  \n~~ Dairy free ~~  \ne  \n| Prep 15 min |\n| --- |\n| Cook 1 hr 15 min |\n| Serves 4\u003Cbr>2 red onions (260g), peeled, halved and cut into roughly 4mm-thick halfmoons\u003Cbr>2 red peppers (350g), stalks, pithand seeds removed and discarded, flesh cut into 5mm-thick strips\u003Cbr>2 green peppers (350g), stalks, pithand seeds removed and discarded, flesh cut into cut into 5mm-thick strips 300g cherry tomatoes, halved 80g pitted kalamata olives, halved 100ml extra-virgin olive oil, plus a little more to finish\u003Cbr>1½ tbsp dried oregano\u003Cbr>1¾ tsp fine sea salt 1 tbsp red-wine vinegar\u003Cbr>300g orzo 200g feta\u003Cbr>20g fresh dill, leaves and tender stems only, finely chopped |\n\nFeast app  \nScan here to save recipes  \nRoasted Greek salad with orzo  \nYou’ll need two roughly 30cm x 40cm oven trays.  \nHeat the oven to 210C (190C  \nfan)/gas 6½. Put all the vegetables and the olives in a large bowl with the oil, oregano and a teaspoonand-a-quarter of salt. Mix well, then tip into the two trays and bake for 30 minutes, or until soft, jammy and caramelising.  \nCombine all the roast vegetables in one tray, then add the vinegar, orzo, a half-teaspoon of salt and 400ml just-boiled water from the kettle. Stir well, sit the whole block offeta in the centre of the tray, ontop of the vegetables and orzo, and cover the lot tightly with foil.  \nBake for 25 minutes, or until the orzo is cooked through, then lift off the foil and cook for five minutes more, until the feta is lightly golden. Sprinkle the dill on top, drizzle over a little more oil and serve straight from the tray.  \n| Ravinder Bhogal Sweet or savoury? |  | Shaved mango and cucumber salad with Tajín\u003Cbr>Tajínis a mouth-puckering and addictive spice mix that’s often sprinkled over fruit; it makes an excellent rim for margaritas, too. If you can’t find it, mix a tablespoon of mild chilli powder, halfa teaspoon of ground sea salt, a |  |\n| --- | --- | --- | --- |\n|  | Prep 10 min |  |  |\n|  | Cook 10 min |  |  |\n|  | Serves 4\u003Cbr>3 ripe mangoes, peeled\u003Cbr>1 large cucumber\u003Cbr>1-2 tbsp Tajín, or |  |  |\n| Most of our experiences with fruit salad are dull: straight out of a canin saccharine syrup or unripe, slippery, unidentifiable chunks hastily bought from a sandwich chain when you’retrying tobe healthy. Thebestones, however, are life-enhancing and made fresh at home. And, with summer | to taste | quarter-teaspoon of citric acid and |  |\n|  | For the dressing\u003Cbr>Juice of 2 limes | the zest of one lime. |  |\n|  | 2 tbsp tequila\u003Cbr>1 tbsp agave syrup 30g fresh coriander, roughly chopped 60ml avocado oil | Shave the mangoes and cucumber using a vegetable peeler, discarding the stones and seeds as you go, then arrange on a platte","cbCaielw98Qjmuj1","https://ap.wps.com/l/cbCaielw98Qjmuj1","pdf",8087671,1,24,"English","en",105,"# The heat is on\n## A summer food special\n## Roasted Greek salad with orzo\n## Shaved mango and cucumber salad with Tajín\n## Labneh with watermelon and berries","[{\"question\":\"How is the labneh prepared before serving?\",\"answer\":\"Labneh is made by mixing Greek yoghurt with salt, draining it in muslin for about 24 hours to become thick, then spreading it on a platter and topping with rosewater-sprinkled watermelon and berries.\"}]","The Guardian Feast - Issue No.443 - 18 July 2026 - The Guardian Feast Summer Food Special | PDF",1785407253,37,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":13,"keywords":34,"description":14,"schema_data":35,"social_meta":79,"head_meta":81,"extra_data":83,"updated_unix":28},"the-guardian-feast-issue-no443-18-july-2026-the-guardian-feast-summer-food-special","",{"@graph":36,"@context":78},[37,54,69],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,51],{"item":41,"name":42,"@type":43,"position":20},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/document/","Document",2,{"item":49,"name":12,"@type":43,"position":50},"https://docshare.wps.com/document/lifestyle/",3,{"item":52,"name":13,"@type":43,"position":53},"https://docshare.wps.com/document/the-guardian-feast-issue-no443-18-july-2026-the-guardian-feast-summer-food-special/114877/",4,{"url":52,"name":13,"@type":55,"author":56,"headline":13,"publisher":58,"fileFormat":61,"inLanguage":23,"description":14,"dateModified":62,"datePublished":63,"encodingFormat":61,"isAccessibleForFree":64,"interactionStatistic":65},"DigitalDocument",{"name":9,"@type":57},"Person",{"url":41,"name":59,"@type":60},"DocShare","Organization","application/pdf","2026-08-03","2026-07-30",true,{"@type":66,"interactionType":67,"userInteractionCount":20},"InteractionCounter",{"@type":68},"ViewAction",{"@type":70,"mainEntity":71},"FAQPage",[72],{"name":73,"@type":74,"acceptedAnswer":75},"How is the labneh prepared before serving?","Question",{"text":76,"@type":77},"Labneh is made by mixing Greek yoghurt with salt, draining it in muslin for about 24 hours to become thick, then spreading it on a platter and topping with rosewater-sprinkled watermelon and berries.","Answer","https://schema.org",{"og:url":52,"og:type":80,"og:title":13,"og:site_name":59,"og:description":14},"article",{"robots":82,"canonical":52},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":85},[86,90,94,98,103,108,113,118,123,126,128],{"id":20,"doc_module":4,"doc_module_name":46,"category_name":87,"show_sort_weight":88,"slug":89},"Story & Novel",90,"story-novel",{"id":47,"doc_module":4,"doc_module_name":46,"category_name":91,"show_sort_weight":92,"slug":93},"Literature",80,"literature",{"id":53,"doc_module":4,"doc_module_name":46,"category_name":95,"show_sort_weight":96,"slug":97},"Exam",70,"exam",{"id":99,"doc_module":4,"doc_module_name":46,"category_name":100,"show_sort_weight":101,"slug":102},5,"Comic",60,"comic",{"id":104,"doc_module":4,"doc_module_name":46,"category_name":105,"show_sort_weight":106,"slug":107},6,"Technology",50,"technology",{"id":109,"doc_module":4,"doc_module_name":46,"category_name":110,"show_sort_weight":111,"slug":112},7,"Healthcare",40,"healthcare",{"id":114,"doc_module":4,"doc_module_name":46,"category_name":115,"show_sort_weight":116,"slug":117},8,"Research & Report",30,"research-report",{"id":119,"doc_module":4,"doc_module_name":46,"category_name":120,"show_sort_weight":121,"slug":122},9,"Religion & Spirituality",20,"religion-spirituality",{"id":121,"doc_module":4,"doc_module_name":46,"category_name":124,"show_sort_weight":121,"slug":125},"World Cup","world-cup",{"id":11,"doc_module":4,"doc_module_name":46,"category_name":12,"show_sort_weight":11,"slug":127},"lifestyle",{"id":129,"doc_module":4,"doc_module_name":46,"category_name":130,"show_sort_weight":99,"slug":131},19,"General","general"]