5 easy barbecue recipes to elevate your summer


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

  1. Preheat oven to 180 degrees C.
  2. Mix the seeds and tamari in a bowl and toss until evenly coated.
  3. 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

  1. Blend mint and basil together with the olive oil and a pinch of salt, until smooth.
  2. Set aside.


  1. 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.
  2. Toss gently, then divide onto six plates.
  3. Garnish with toasted seeds and drizzle with basil mint oil.
  4. 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

  1. Grind peanuts to a coarse powder in a coffee grinder or mortar and pestle, then add the remaining powders and spices.

Method for skewers

  1. Soak skewers in water for about 10 minutes. This prevents them from burning.
  2. Cut the peaches into 6–8 wedges, depending on the size of the peach.
  3. Cut the haloumi into 2 cm cubes.
  4. Skewer the peaches and halloumi, brush lightly with oil and sprinkle some of the spice mix over the skewers.
  5. Grill the skewers for about 2-3 minutes each side.
  6. 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


  1. Preheat oven to 180 degrees C and wrap each beetroot in foil.
  2. Place beetroots on a baking tray and roast for about an hour or until tender when pricked with a knife.
  3. Wrap the garlic in foil and roast for about 10 mins or until soft and golden.
  4. Place a frying pan over medium-low heat and toast the cumin and coriander seeds until fragrant.
  5. Place the toasted seeds in a mortar and pestle or coffee grinder and grind into a powder.
  6. Peel the beetroot and roughly chop along with the garlic.
  7. Place in a food processor with all the other ingredients, except the hazelnuts and olive oil.
  8. Process until smooth. Check the seasoning and adapt if necessary.
  9. Serve in a bowl drizzled with oil and add crushed hazelnuts.

Pumpkin hummus


  • 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


  1. Rinse and drain the chickpeas, then add to a food processor along with all the remaining ingredients.
  2. Puree until smooth and creamy, scraping down the sides if needed.
  3. Adjust seasoning and serve.

Summery ice cubes


  • Mint leaves
  • Raspberries
  • Picked dill
  • Blueberries
  • Thyme
  • Rosemary
  • Filtered water


  1. For a fun take on ice cubes, try adding different ingredients into ice cube trays and fill with filtered water and freeze.

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