If You Can't Face Another Burger Or Simply Want To Offer Friends & Family Something Different To The Bog Standard Burger & Sausage, Then Give These Recipes A Try!
Vegetable Kebabs With Grilled Haloumi, Garlic Yoghurt And Lemon Rice
Serves 4
You Will Need:
2 courgettes, cut into 3cm lengths
1 large red pepper, cut into 3cm squares
500g cherry tomatoes
Olive oil spray
200g haloumi, sliced 1cm-thick
2 x 250g microwave wholegrain rice
Juice of 1/2 lemon
200g low-fat Greek-style yoghurt
1 teaspoon tahini (sesame paste)
1 small garlic clove, crushed
1 tablespoon chopped mint, plus extra
Mint leaves to garnish
If you're using bamboo skewers (x8), soak them in boiling water for 10 minutes to prevent them from burning , or alternatively use metal skewers.
Thread pieces of courgette, red pepper and tomato randomly onto the skewers to make 8 kebabs. Spray lightly with oil and season with salt and pepper.
When your BBQ has reached a medium heat, cook the kebabs for 12-15 minutes, turning occasionally, until the vegetables are charred and tender.
In a non-stick pan on the BBQ/Hob on a medium heat, cook the haloumi for 30 seconds on each side until golden and starting to soften.
Meanwhile, cook the rice in the microwave according to packet instructions.
Transfer to a bowl, then stir in lemon juice and some pepper
In a separate bowl, mix the yoghurt, tahini, garlic, mint and some salt and pepper together
Serve the kebabs with lemon rice and yoghurt sauce, garnished with extra mint
BBQ'D Filled Peppers- Serves 6
You Will Need:
4 Romano Peppers
2 Tbsp Oil
2 Large Onions (Thinly Sliced)
120g Taleggio Or Brie (Sliced Thinly)
6 Fresh Thyme Sprigs
2 Tsp Balsamic Vinegar
Black Pepper
Halve the peppers lengthways and take out the seeds. Set aside six halves.
Thinly slice the remaining two halves of the pepper.
Heat the oil in a large frying pan, add the onions and sliced peppers and cook for 10 - 15 minutes, stirring often, until softened and the onions have turned to a dark golden colour
Spoon the mixture into the pepper halves and top with slices of the cheese. Press a thyme sprig on top of each one and sprinkle over some black pepper.
Cook over a medium hot barbecue for 15 - 20 minutes until the peppers are have softened and the cheese has melted. Splash over a little balsamic vinegar and serve hot. Alternatively, you can place the peppers in the oven/under the grill for 10-15 mins.
How About Trying Something Different...
BBQ'D Fruit Segments With Elderflower Mascarpone Dip
You Will Need:
Oil
Selection Of: Peach Halves, Mango Wedges, Watermelon Slices and Pineapple (Depending On Personal Taste)
350 g Mascarpone
2 Tbsp Caster Sugar
3 Tbsp Elderflower Cordial
Brush a thin layer of oil onto the grill bars of your BBQ. Place the fruit on and cook over a high heat for around 4-5min per side. Turn the fruit carefully with tongs/thin spatula.
In a bowl, mix together the ingredients for the mascarpone dip, cover & chill in the fridge until ready to use.
Once all the fruit has been cooked on the BBQ, serve on a large plate with small bowls of the mascarpone dip alongside.
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