Want to enjoy the BBQ without all the meat? Here are some great recipes to enjoy this summer!
Want to enjoy the BBQ without all the meat? Here are some great recipes to enjoy this summer!
Barbecued fennel with black olive dressing
2 fennel bulbs, sliced lengthways into 1cm-thick pieces
1½ tbsp olive oil
2 tbsp finely chopped black Kalamata olives
1 garlic clove, crushed
juice 1 lemon
small handful each parsley and basil, finely chopped
- Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.
- To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature
Carrot & sesame burgers
750g carrots, peeled and grated
410g can chickpeas, drained and rinsed
1 small onion, roughly chopped
2 tbsp tahini paste, plus 1 tsp to serve
1 tsp ground cumin
1 egg
3 tbsp olive oil
100g wholemeal breadcrumbs
zest 1 lemon, plus 1 tsp juice
150ml pot natural yogurt
6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
3 tbsp sesame seeds
- Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened – it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
- Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
- Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.
Hot & spicy sweet potatoes
2 large sweet potatoes (about 500g/1lb 4oz each)
4 tbsp olive oil
2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
1 red scotch bonnet chilli, seeded and finely chopped
- Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
- Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
- Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they’re ready).
Grilled & marinated summer vegetables
4 red peppers
3 aubergines, cut into finger thick rounds
3 courgettes, cut diagonally into finger thick slices
4 red onions, cut into finger thick rounds
large bunch flat-leaf parsley, chopped
2 garlic cloves, crushed
For the dressing
5 tbsp sherry vinegar
100ml olive oil
- Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
- Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.
Corn with coriander butter
4 corn on the cobs
50g soft butter
small bunch coriander, chopped
small red chilli, deseeded and finely chopped
1 garlic clove, crushed
- Mash butter, coriander, chilli, garlic and a good pinch of salt with a fork. Place on a piece of cling film, form into a sausage shape, then freeze for 15 mins until hard.
- Cook the corn in boiling salted water for 5 mins, until tender, then drain. Cut the butter into slices about 1cm thick, pop on top of the warm corn and allow to melt. Great with BBQ drumsticks.
Recipes from BBC Good Food
