Salad and vegetables
Tabbouleh (also spelt Tabouli)
Grilled Peppers with Tomatoes and Basil
Grilled Watermelon, Feta & Lime Salad
This lemony herb salad with a little bit of fine bulgur wheat is super fresh.
Total barbecue time - 0 mins
Difficulty - 🔥
Serves - 4
Grilled Watermelon, Feta & Lime Salad
Grilled Peppers with Tomatoes and Basil
Grilled Watermelon, Feta & Lime Salad
Watermelon cooked over coals brings out its sweet flavours and makes the melon really juicy. Paired with mint, lime and feta really makes for a beautiful summery salad.
Total barbecue time - 3 mins
Difficulty - 🔥
Serves - 4
Grilled Peppers with Tomatoes and Basil
Grilled Peppers with Tomatoes and Basil
Grilled Peppers with Tomatoes and Basil
This is a staple at my house. An easy and simple side dish that will get the taste buds going.
Total barbecue time - 30 mins
Difficulty - 🔥
Serves - 2
Humita en Chala with Spicy Dressing
Humita en Chala with Spicy Dressing
Grilled Peppers with Tomatoes and Basil
These native South American parcels of goodness from the Andean region consist of corn, wrapped in corn husk and slowly boiled on the barbecue.
Total barbecue time - 20 mins
Difficulty - 🔥🔥
Serves - 4
Chimichurri
Humita en Chala with Spicy Dressing
Pineapple Lime Salsa
This uncooked sauce is a perfect condiment with any meat. It originated in Argentina and Uruguay and is made up of parsley, garlic, olive oil and red wine vinegar.
Total barbecue time - 0 mins
Difficulty - 🔥
Serves - 4
Pineapple Lime Salsa
Humita en Chala with Spicy Dressing
Pineapple Lime Salsa
A very sweet, spicy and refreshing salsa that can be paired with all types of meat and fish or just have it by itself.
Total barbecue time - 0 mins
Difficulty - 🔥
Serves - 4
Frying Pan Smashed Coal Roasted Butternut Squash & Feta Salad
Frying Pan Smashed Coal Roasted Butternut Squash & Feta Salad
Frying Pan Smashed Coal Roasted Butternut Squash & Feta Salad
This is a great summery barbecue salad dish and will amaze your friends. The smoky sweet butternut squash, mixed with the spicy chilli flakes and the sourness from the balsamic vinegar, is the perfect blend.
The other great thing about this recipe is you get to take out your frustrations on the butternut squash with a heavy frying pan !!?!!!
Total barbecue time - 60 mins
Difficulty - 🔥🔥
Serves - 2
Coal Roasted Balsamic Beetroot & Ricotta Salad
Frying Pan Smashed Coal Roasted Butternut Squash & Feta Salad
Frying Pan Smashed Coal Roasted Butternut Squash & Feta Salad
Roasted beetroot is great any time with its earthy flavours and colour, however this salad is also a great addition to pimp up any meat or salmon dish.
Total barbecue time - 60 mins
Difficulty - 🔥
Serves - 4
Grilled Brussels Sprout Skewers
Frying Pan Smashed Coal Roasted Butternut Squash & Feta Salad
Grilled Brussels Sprout Skewers
An easy, healthy and alternative way to prepare your sprouts.
Total barbecue time - 9 mins
Difficulty - 🔥
Serves - 4
Tabbouleh or tabouli
What you will need:
175 g burghul / bulgur
60 g finely chopped spring onion
350 g finely chopped parsley
60 g finely chopped mint
3 tbs extra virgin olive oil
3-4 lemons (juice only)
2 firm tomatoes (diced)
salt and pepper
Soak the burghul in cold water for at least 60 minutes. Drain well and press out access water using a clean tea towel. Spread out on the clean tea towel to dry.
Mix the burghul with the onion, parsley, mint, oil, lemon and salt & pepper and mix thoroughly. Then add tomatoes and taste. Adjust seasoning if needed.
Cook's Note - As a side to the Lamb with coriander and honey or have as a healthy lunch.
Grilled Watermelon, Feta & lime Salad
What you will need:
1 small watermelon (cut into triangles with rind attached)
2 limes (juice)
extra virgin olive oil
125 g feta or you can use goats cheese
25 g mint leaves (shredded)
For the baste:
1 tbs olive oil
1 tbs lime zest
1 tsp chilli flakes
1 tsp mint leaves (finely chopped)
1. Place all the baste ingredients in a bowl and let the oil infuse.
2. Trim the ends off the watermelon. Stand the watermelon on one cut end, cut in half, then cut in half again. Cut the quarters in half inch thick slices.
3. Get a brush and generously place the baste on the watermelon on both sides to obtain an even coating.
4. Cut the limes in half and cook them and the watermelon.
5. Take the rind off the watermelon and place the watermelon steaks in a salad bowl. Combine large pieces of crumbled feta and tear up mint leaves over the top. Squeeze the lime halves and a glug of extra virgin olive oil over the top of the salad.
BBQ - Grill over direct medium/low heat, about 2 to 3 minutes each side or until the watermelon is warmed through and has grill marks.
Grilled peppers with tomatoes and basil
What you will need:
2 red peppers (halved)
1 or 2 tomato/es (diced in chunks)
4 basil leaves
4 anchovy fillets
1 clove garlic (thinly sliced)
extra virgin olive oil
salt and pepper
1. Cut the red peppers in half longways though the stem and clean out the seeds and vein of pepper without puncturing the pepper.
2. Dice the tomato, tear the basil leaves and thinly slice the garlic.
3. In each red pepper half, place some diced tomato, basil and garlic and add a chopped up anchovy fillet. Repeat for the rest of the other peppers.
4. Add a good glug of olive oil inside the peppers and season (use minimal or no salt as the anchovy fillets are very salty).
BBQ - Place the peppers carefully in an oven tray or a barbecue foil tray and cook for 30 minutes indirectly on a medium heat. The reason for placing the peppers in a tray rather than straight on the grill is that the tomatoes release a lot of liquid and that mixed with the olive oil and the anchovy juices creates something special and you don't want to lose that goodness.
Humita en chala with spicy dressing
What you will need:
8 corn husks
4 corn hobs (cooked and then grated)
2 onion (finely chopped)
½ red pepper (finely chopped)
½ small squash (seeds removed and flesh grated)
200 ml milk
150 g goat's cheese
1 tbs maple syrup
3 tsp smoked paprika
1 tsp sea salt
1 tsp black pepper
olive oil
Spicy Dressing
2 spring onions (sliced)
½ red chilli (finely chopped)
1 tsp sea salt
1 tsp black pepper
1 tbs olive oil
1 tsp chilli powder
1. Place husks in a bowl with warm water so that they soften and will be easy to fold later.
2. In a frying pan add olive oil and cook onions and red peppers for a few minutes.
3. Grate the corn cobs and add the grated corn to the pan along with the the released juice. (Retain the used cobs for later.) Also grate the small squash and add to the frying pan as well as the milk, maple syrup, salt, pepper and paprika.
4. Leave to reduce, stirring occasionally.
5. Once reduced add the crumbled goat's cheese and take off the heat and allow to cool.
6. Spicy Dressing - In a frying pan add olive oil and onions together with the chillies and add salt, pepper and ground chilli. Once the onions are sautéed, take off heat and allow to cool.
7. Assembly of parcels – Once corn filling has cooled, arrange the corn husks in the shape of a cross and place a tablespoon of the filling in the centre and fold the ends over into a parcel. Use a strip of husk as string (use a spare husk and tear off a thin strip longways) and tie up the parcel. Repeat for the rest of the parcels.
8. Once all the parcels are assembled, grab a saucepan and place the used corn cobs inside, then add water so that it just comes up to the top of the corn. Place the parcels on top of the used corn cobs (you are using the corn cobs as a shelf). Put the lid on the saucepan and steam for 20 minutes.
9. Serve the parcels with the spicy sauce. (Do not eat the husk.)
Chimichurri
What you will need:
1 tsp chilli powder
½ chilli (deseeded and finely chopped)
3 tbs fresh coriander (chopped)
2 cloves garlic (minced)
½ lemon (juice and zest)
2 tbs fresh mint (chopped)
3 tbs fresh parsley (chopped)
4 tbs olive oil
1 tbs red wine vinegar
1 tsp sea salt
pepper
1. In a mortar crush garlic with salt.
2. Add lemon zest, oil, vinegar, coriander, parsley, mint (all chopped), ground chilli, chopped chilli, lemon juice, salt, pepper and mix.
Pineapple lime salsa
What you will need:
If you are cooking this with the Jamaican Jerk Chicken then use the leftover pineapple from the stand you created for the chicken.
1 small pineapple (take off the crown and skin and cut into finely diced pieces. Do not use the core)
½ tsp finely chopped scotch bonnet (or any other chilli if you can not get your hands on a scotch bonnet)
1 red onion, finely chopped
2 tbs fresh mint, finely chopped
1 lime, zest only
3 tbs lime juice
tabasco
sea salt
Combine all salsa ingredients in a serving bowl. Add salt and tabasco to taste.
SIMPLE !
frying pan smashed coal roasted butternut squash salad
What you will need:
1 butternut squash
100 g feta cheese
70 g wild rocket
1 tbs extra virgin olive oil
1 tbs balsamic vinegar
1 tsp chilli flakes
1. Place butternut squash on a medium bed of coals.
2. Cook between 45-60 minutes, turning occasionally and char on all sides.
3. You can test to see if the squash is ready by sticking a steel skewer through the thin end of the squash, if the skewer goes through easily then remove from coals and place on a chopping board laying down.
4. With a heavy frying pan smash the squash. The squash should open up nicely, remove seeds with a spoon.
5. Drizzle squash with a nice thin layer of olive oil and sprinkle salt, pepper and chilli flakes.
6. Add rocket, crumbled feta and drizzle with balsamic vinegar. Serve.
BBQ – You will need a good bed of coals. Let your fire go for about 60 minutes, then spread your coals out in a thin layer about an inch high. You do not want the coal bed too hot. Place the butternut squash right on top of the coals.
Coal roasted balsamic beetroot & ricotta salad
What you will need:
Beetroot parcel
4 medium whole beetroot (about 100g per person)
1 tbp olive oil
1 tbs balsamic vinegar
1 red onion (cut into wedges)
1 tsp maple syrup (optional)
2 tsp fresh thyme
½ tsp chilli flakes (optional)
½ tsp sea salt
½ tsp black pepper
Salad
125 g ricotta cheese (hard not soft ricotta)
75 g walnuts (chopped) (optional)
1 tbs extra virgin olive oil
2 spring onion (finely sliced)
1 tbs chives (finely chopped)
1. In a bowl add the whole beetroot, red onion, olive oil, balsamic vinegar, thyme, maple syrup, chilli flakes and salt and pepper and mix well.
2. Take a very large piece of foil, about 4 feet long. Fold it in half and then in half again to end up with a 1 foot long piece to make a parcel for the beetroot. Place all the ingredients from the bowl into the parcel and make sure that the parcel is tightly secure.
3. Place beetroot parcel directly on charcoal (or on a gas barbecue) on a medium heat (180-220 Make sure the grill is super clean when cooking fish as it can easily stick on a dirty grill. ) for 45 - 60 mins or until tender.
4. Remove parcel from barbecue and release parcel and leave to cool for 10 minutes.
5. Peel and cut beetroot into wedges then place in a salad bowl with the red onion. Drizzle olive oil, add walnuts and spring onions and mix well. Then crumble over ricotta cheese with a sprinkle of fresh chives.
grilled brussels sprout skewers
What you will need:
400g brussels sprouts (trimmed and halved)
3 tbs olive oil
2 tsp lemon juice
2 garlic cloves (minced)
1 tsp smoked paprika
½ tsp chilli flakes
salt and black pepper
1. Soak about 10 small wooden skewers in water for 20 mins.
2. Place brussels sprouts in boiling water and blanche for 1 minute (or 30 seconds if they are small). Let cool a little before handling.
3. Once cooled place the brussels sprouts in a bowl and add olive oil, lemon juice, and garlic. Season with salt, pepper, smoked paprika, and chilli flakes. Toss to combine.
4. Thread 6 brussels sprouts halves on each skewer (keep the stems facing the same direction).
5. Grill over direct medium-high heat for 4 mins on one side (or until nicely charred), then, using a pair of tongs, turn skewers over and cook on the other side another 3 to 4 mins or so (covered).