The truth is it’s pretty difficult to get bored of the barbeque, but in case you’re looking for something more inspired (and healthy!) then the the bangers and the burgers – we’ve asked our friends at Mindful Chef to suggest three of their best BBQ dishes.
(Disclaimer: If you’ve managed to get your kids into aubergine, cauliflower and quinoa then props to you (and what’s your secret?!) but if not, then it might be best to keep a pack of sausages on the grill too…)
Chargrilled miso aubergine & tofu kebabs
- 1/2 cucumber
- 1 aubergine
- 1 red chilli
- 1 tbsp organic seaweed salad
- 1 tsp maple syrup
- 1 tsp rice wine vinegar
- 280g firm tofu
- 2 tbsp sesame oil
- 2 tbsp sweet white miso paste
- 2 tsp black sesame seeds
- 4 spring onions
- 80g brown rice
- 8 skewers
- Large handful of fresh coriander
- Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins until cooked.
- Using a peeler, slice the cucumber into long, thin ribbons. Place in a sieve and sprinkle over a little sea salt. Squeeze out any excess water, then place into a bowl with the rice wine vinegar and maple syrup to pickle.
- Drain and rinse the tofu, pat dry with paper towel. Cut the tofu into 2cm cubes (you don’t want bigger pieces than these or they will take longer to cook). Cut the aubergine into 2cm cubes so that they are the same size as the tofu. Slice the spring onions into 2cm pieces also.
- Thread a piece of tofu, aubergine and spring onion alternately onto each skewer. Use as many skewers as needed. Brush half of the sweet miso paste over the kebabs and brush with half of the sesame oil.
- Heat the BBQ (or a griddle pan) to a medium-high heat and cook the tofu and aubergine skewers for 12-15 mins, turning occasionally until the aubergine has softened. Brush with a little more oil to prevent sticking.
- Finely chop the red chilli (remove the seeds for less heat) and coriander leaves. Drain the brown rice and stir through the coriander and chilli. In a small bowl, mix together the remaining sweet miso paste and remaining sesame oil to form a sauce.
- Remove the cucumber from the vinegar pickle and place on two plates, alongside the brown rice. Top with the miso aubergine and tofu kebabs, drizzle over the sauce and sprinkle over the black sesame seeds.
Pork & apricot kebabs with pistachio quinoa
- 120g tenderstem broccoli
- 15g pistachios
- 1 lemon
- 1 red onion
- 1 tbsp oil
- 1 tsp dried oregano
- 2 x 170g pork loin
- 4 fresh apricots
- 4 skewers
- 80g quinoa
- Boil a kettle. Slice the apricots into quarters and de-stone. Trim the broccoli stalks. Remove the skin from the red onion, trim the root end but don’t cut off as you want the layers to stay intact when you grill them. Cut the red onion into quarters. Rub the vegetables with 1/2 tbsp oil and a pinch of sea salt.
- Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins.
- Remove the fat from the pork. Slice each pork loin into 8 pieces. Thread 4 pieces of pork and 4 apricot quarters onto each of the skewers. Drizzle over 1/2 tbsp oil and sprinkle with sea salt and black pepper.
- Preheat the BBQ (griddle pan) to a medium-high heat and cook the pork and apricot skewers for 15 mins turning every 3-4 mins, until the pork is cooked through.
- At the same time, add the onion quarters and broccoli stalks to the BBQ (or griddle pan) for 3-4 mins until softening and chargrilled.
- Drain the quinoa and stir through the dried oregano, pistachios and half of the lemon juice.
- Spoon the quinoa onto two warm plates and serve alongside the chargrilled onions and broccoli. Top with the pork and apricot kebabs and drizzle over the remaining lemon juice.
Cauliflower steak, harissa hummus & walnuts
- 1/2 lemon
- 1/2 pomegranate
- 1 cauliflower
- 1 red onion
- 1 tbsp dukkah
- 1 tbsp oil
- 20g walnuts
- 240g chickpeas (drained)
- 2 tbsp pomegranate molasses
- 2 tsp harissa paste
- 40g rocket
- 80g buckwheat
- Medium handful of fresh mint
- Boil a kettle. Rinse the buckwheat and place into as saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.
- Pull any leaves off the cauliflower and trim the stem. Slice two 1-2cm thick ‘steaks’ from the centre of the cauliflower, from the base to the top. Remove the skin from the red onion, trim the root end but don’t cut off as you want the layers to stay intact when you grill them. Cut the red onion into quarters. Cut the pomegranate in half, remove and reserve the seeds. Roughly chop the mint leaves and break the walnuts in half.
- To make the harissa hummus; drain the chickpeas, reserving 1 tbsp of the liquid. Place in a bowl and mash the chickpeas until they are all crushed. Stir through the harissa, the juice from a quarter of the lemon and season with sea salt and black pepper.
- Brush the cauliflower steaks and red onion with 1 tbsp oil and season with a pinch of sea salt and black pepper. Heat the BBQ (or a griddle pan) to a medium-high heat and cook the red onion and cauliflower steaks for 3-4 mins each side until softened.
- To make a dressing, in a bowl, mix the juice from a quarter of the lemon with the pomegranate molasses.
- In a bowl, mix the cooked buckwheat, rocket, mint, walnuts and pomegranate seeds together then stir in half of the pomegranate dressing.
- Spoon the buckwheat onto two warm plates and top with the chargrilled cauliflower, red onion and spoonfuls of the harissa hummus. Drizzle over the remaining pomegranate dressing and sprinkle over the dukkah.
Chef’s tip: you can grate the remaining cauliflower and use cauliflower rice.
Got any more BBQ tips? Let us know over on Instagram.
Otherwise, happy National Barbeque Week! 🙂
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