5 easy barbecue recipes to elevate your summer
Watermelon salad with feta and basil mint oil
Serves 6 as a starter
- 1kg watermelon
- 300g sheep's feta, crumbled
- 60ml extra virgin olive oil
- Crushed black pepper
- Handful of mint leaves
- Handful of fresh basil
- 60ml olive oil
- 2 lemons, cut into wedges
- Extra handful of basil leaves, torn
- Salt to taste
- 40g pumpkin seeds
- 30ml gluten-free tamari
Method for tamari pumpkin seeds
- Preheat oven to 180 degrees C.
- Mix the seeds and tamari in a bowl and toss until evenly coated.
- Pour onto a roasting tray and roast for 6-10 minutes, or until all the tamari has evaporated and seeds are toasted.
Method for the basil mint oil
- Blend mint and basil together with the olive oil and a pinch of salt, until smooth.
- Set aside.
- Cut the watermelon into chunks and place in a bowl with the extra basil leaves, extra virgin olive oil, crumbled feta and crushed black pepper.
- Toss gently, then divide onto six plates.
- Garnish with toasted seeds and drizzle with basil mint oil.
- Serve with lemon wedges.
Peach and haloumi skewers with tsire
- 4 ripe peaches
- 1 block of haloumi
- Tsire powder
- ½ cup salted peanuts or hazelnuts
- 1 teaspoon chilli powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- Olive oil for brushing
- Handful of freshly chopped mint to serve
Method for tsire
- Grind peanuts to a coarse powder in a coffee grinder or mortar and pestle, then add the remaining powders and spices.
Method for skewers
- Soak skewers in water for about 10 minutes. This prevents them from burning.
- Cut the peaches into 6–8 wedges, depending on the size of the peach.
- Cut the haloumi into 2 cm cubes.
- Skewer the peaches and halloumi, brush lightly with oil and sprinkle some of the spice mix over the skewers.
- Grill the skewers for about 2-3 minutes each side.
- Serve with chopped mint and more tsire if desired.
Mexican-flavoured butter for chargrilled corn
- 125g salted butter, softened
- Handful of fresh coriander
- 3 teaspoons lime juice
- Zest of 2 limes
- 1 garlic clove, grated
- 1 teaspoon chipotle, ground
- Salt to taste
- Add all the ingredients to a food process and process until combined.
- Put into a container in the fridge and chill until needed.
Middle Eastern beetroot dip
- 2 large beetroots
- 4 whole cloves of garlic, unpeeled
- 1/3 cup yoghurt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon ground cinnamon
- Juice of half a lemon
- Salt and pepper to taste
- Olive oil
- Crushed toasted hazelnuts to serve
- Preheat oven to 180 degrees C and wrap each beetroot in foil.
- Place beetroots on a baking tray and roast for about an hour or until tender when pricked with a knife.
- Wrap the garlic in foil and roast for about 10 mins or until soft and golden.
- Place a frying pan over medium-low heat and toast the cumin and coriander seeds until fragrant.
- Place the toasted seeds in a mortar and pestle or coffee grinder and grind into a powder.
- Peel the beetroot and roughly chop along with the garlic.
- Place in a food processor with all the other ingredients, except the hazelnuts and olive oil.
- Process until smooth. Check the seasoning and adapt if necessary.
- Serve in a bowl drizzled with oil and add crushed hazelnuts.
- 425g tinned chickpeas
- 160g roasted pumpkin
- 30ml lemon juice
- 30g tahini
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground cumin
- Pinch of cinnamon
- Pinch of allspice
- Rinse and drain the chickpeas, then add to a food processor along with all the remaining ingredients.
- Puree until smooth and creamy, scraping down the sides if needed.
- Adjust seasoning and serve.
Summery ice cubes
- Mint leaves
- Picked dill
- Filtered water
- For a fun take on ice cubes, try adding different ingredients into ice cube trays and fill with filtered water and freeze.