Cold comfort

August may be muggy, but you can stay cool in the kitchen. Chill out with a range of exotic salads, advises Peter Gordon

AUGUST, the weather's hot and hopefully balmy. Time for salads, and not just the iceberg lettuce and grated carrot type. I like to throw whatever's left in the fridge together and call it an inspired meal - but I thought I should write down some more formal recipes for you.

PeterGordon's new book, Cook! is published by Hodder & Stoughton on August 5. He appears at the Edinburgh International Book Festival at 11am on August 15. For tickets contact 0131 624 5050 Sweet potato, parmesan and basil salad Try this on its own, or with grilled fish or meats.

Serves 6 1kg sweet potato, preferably orange fleshed. Scrub the skins under water or peel 20ml olive oil 120g freshly shaved or grated parmesan 1 cup loosely packed basil leave. Tear the larger ones into quarters 30ml lime juice (you can use lemon) 80ml extra virgin olive oil Turn the oven to 200C. Slice the sweet potato lengthways into 1cm thick pieces and toss in the olive oil with a little salt and pepper. Lay on a baking tray lined with baking parchment and roast until cooked. Remove from the oven and cool. Once cold, cut the sweet potatoes into 1cm dice, and mix with all the remaining ingredients. Leave to sit for an hour before serving.

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