The last couple of days in London have provided me with more summer than I had previously experienced over two full summers. There is a lot of skin to be seen, on both women and men, for better or for worse. For some reason 75˚F (I still operate in Fahrenheit but it’s 26˚C for those of you who don’t want to whip out the calculator) in London feels like 90˚ anywhere else. Workers have wet wash clothes draped over their forehead, Good Samaritans are handing out bottled water in the Tube and pretty much every woman on the street has pulled out a summer dress (albeit usually ill-fitting as she hasn’t had the opportunity to wear it in over 2 years). Although it appears my summer might end tomorrow (it says it’ll still be sunny but cooler), I wanted to impart one of my favourite and easiest (and healthiest) summer dishes. The luxury of hot weather when cooking is that your guests (or just you) don’t mind side dishes and the like to be room temperature. This salad simply made up of zucchini (courgettes), summer squash (oddly, yellow courgettes), scallions (spring onions) and sugar snap peas (same name on both sides of the pond I believe) requires little prep and it a great hit for barbeques as well as for dinner.