COOLING FOR ALL

Summer is really heating up now. Temperatures are soaring and the sun is beating down. To make sure your home doesn't turn into a sauna, we've thought of the most important things to keep a cool head: from fans to awnings, from outdoor showers to climate meters. This is how we master the sunny days, at home and on the road.

RECIPE FOR CUCUMBER AND CANTALOUPE SALAD WITH MINT YOGURT

From the book HITZEFREI - For 4 portions For the mint yogurt: - ½ cucumber - salt & pepper - 200g creamy natural yogurt - 10 mint leaves - 1 date, pitted - 1 small clove of garlic - zest and 1 tsp juice of ½ organic lemon - ½ tsp honey - 1 tbsp olive oil For the salad: - 1 ripe cantaloupe melon (approx. 900 g) - 6 ½ firm snack cucumbers - approx. 15 basil leaves - 3 tbsp fresh dill tips (approx. 7 g) - 2 tbsp olive oil - 2 tbsp lemon juice - 1-2 tsp honey - ½ tsp pul biber (alternatively other chilli flakes) - salt

For the yoghurt, grate the cucumber coarsely, season lightly with salt and place in a sieve to drain. After 5-10 minutes, squeeze well and mix with the yogurt in a bowl. Finely chop the mint, dice the dates and finely grate the garlic. Add to the yoghurt with the lemon zest and juice, honey and oil and stir in. Season to taste with salt and pepper. Chill until ready to use. For the salad, cut the melon in half and remove the seeds. Place on the cut side and cut lengthwise (i.e. against the stripes on the skin) into slices. Remove the skin and cut into irregular bite-sized pieces. Place in a bowl. Halve the cucumbers lengthwise, cut into irregular pieces and add to the melon. Roughly tear the basil and add with the dill. In a small bowl, mix together the olive oil, lemon juice, honey, powdered beetroot and a little salt. Add to the salad, mix everything together and season to taste. Spread some of the mint yogurt on flat plates and arrange the salad on top. Serve sprinkled with walnuts, dill, basil and Pul Biber.