Let’s Not Forget the BBQ Salads..

Recipe of the Week

Seasonal Produce: Buuuuut it’s BBQ season!!!

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Well what a beautiful weekend that was! With weather like that – the only food option is BBQ, more BBQs and even more BBQs. The key to a good BBQ for me is the salad selection. It goes without saying that there needs to be chicken, steak and halloumi – but there’s nothing more depressing than rocking up to a BBQ and there’s only a bowl of lettuce leaves.

These salads can make or break an English BBQ – and we need to give them the true respect they deserve!

Here are just a few of my favourites – you never know, if this weather holds out – some more BBQ recipes will follow. But knowing how the weather works here – let’s not bet on it…..

Cards on the table, eh-erm, seasonal produce went slightly out of the window this week – I couldn’t resist! 

Mint and Avocado Potato Salad

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Ingredients

  • 750g Anya New Potatoes
  • 2 Ripe Avocados
  • Juice of 1 Lemon
  • 1 Bunch of Spring Onions
  • 1 Bunch of Fresh Mint

Boil the new potatoes according to the directions until they are cooked. Once cooked, drain and set aside.

In a bowl peel and de-stone the two avocados and mash them slightly. Add about 3/4 of the spring onions and 3/4 of the fresh mint. Mix together and put into a blender with two good glugs of olive oil.

Pour into a bowl and mix with the new potatoes. Chop the remaining spring onions and mint and add to the bowl. Season well with salt and pepper.

Sticky, Spicy Aubergines

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  • 4 Aubergines
  • 2 Heaped tbsp rose harissa
  • 4 tbsp clear honey
  • 2 tsp sesame seeds, lightly toasted
  • 1/2 bunch of coriander
  • 4 spring onions

Cut the aubergines into slices and then cut in half to create half moons. Place a large saucepan on heat and pour in oil to 1cm depth, and pour in the aubergine. Fry for 10-12 minutes, tossing occasionally until become golden-brown. You may have to pour in more oil as you go – if they become too dry. Once cooked, using a slotted spoon transfer the aubergines onto some kitchen roll.

In a bowl, combine the Harissa and clear honey and then add the cooked aubergine. Finally add the sesame seeds, coriander and spring onions.

Roasted Squash and Chickpea Salad

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This is a lovely salad created by Deliciously Ella. Turmeric in the dressing sounds different – but it really works!

1/2 Butternut Squash
1 tsp paprika
1/2 can chickpeas
1/2 tsp chilli powder
1 tbsp olive oil
1/2 tbsp apple cider vinegar
1/2 tsp ground turmeric
1 tsp honey
2 handfuls of mixed salad

Peel and cut the squash into 1.5cm squares and put onto an oven tray with some olive oil and the paprika. Season and put into the oven at 180C until about 30 minutes, or until softened.

Place the chickpeas on a separate baking sheet with the chilli powder making sure to coat well. Place into the oven and bake for 20 minutes.

For the dressing, mix the olive oil, cider vinegar, turmeric and honey in a cup.

Finally mix the squash, chickpeas, salad and dressing together.

Cucumber with Mint & Chilli

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This is a really quick and easy one – which is nice and fresh but with a cheeky little kick!

  • 1 Cucumber
  • 1/2 Bunch of Mint
  • 1 Red Chilli (or more if you dare!)
  • Olive Oil
  • Balsamic Vinegar

Simply cut the cucumber in half and then into quarters. Next chop them into small cubes. Finally chop the mix and chilli and add to the bowl. Pour in a few slugs of olive oil and a similar amount of balsamic vinegar and mix together. Voila!

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