EASY BBQ SALADS AND COCKTAILS
Summer, otherwise known as BBQ season, is finally here. If you're anything like us, you're probably going to leave standing by the hot and smokey grill to one of the boys (you win some, you lose some, eh?) but that doesn't mean you can't step up as the hostess with the most-est. Get set to throw your best garden gathering yet, with easy-peasy salads and refreshing cocktails that'll rival the burgers. Here's our five favourite recipes that'll have you crowned a bona fide BBQ babe.
Method:
Mix the Parmesan with the chilli flakes or mustard powder (or better still both).
Sprinkle the Parmesan onto a parchment lined tray and bake in the oven at 160C for 12 minutes, or until the Parmesan is crispy.
Peel the carrots and chop into evenly sized sticks, then boil until soft. Drain, and put them into a blender with the oils, vinegar and lime juice, blend to a super smooth puree.
Finely slice the vegetables using a mandolin and put into a large bowl with a good pinch of salt.
Add grapefruit segments, juice and chopped apple.
Spread the dressing onto a large plate. Mix the shaved veg salad and pile it on.
Finish by breaking the crisp Parmesan onto the top of the salad.
Method:
Add fresh strawberries and lemon slices to your serving glass (about 3 strawberries and 2 lemon slices).
Muddle together until juicy (in simpler terms, "smush" the fruit together to release their flavour).
Fill glass with ice and add rosé.
Top with sparkling water or club soda of your choice.
Finish by garnishing your spritzer with the mint leaves and lemon slices.
Method:
Gently fry the rosemary with 1 tbs olive oil, then add the honey. Once this starts to bubble, add the balsamic and 50ml of olive oil. Turn off the heat.
Mix the olive oil, white balsamic vinegar, and garlic.
Cut the tomatoes into wedges, and put into the oil and vinegar mix along with the manchego (this also works with slow roasted tomatoes). Marinate for at least one hour, but no more than 24, or the vinegar will be too strong for the cheese.
Cut the courgette into discs, season with salt and pepper and pan fry.
Place the courgette onto a plate, and drizzle with the warm honey balsamic dressing.
Lift the cheese and tomatoes from the marinade and place onto the courgettes.
Serve immediately.
Method:
Slice all of the fruit into cubes or slices.
Add all the fruit to a large jug and pour in the liquids.
Give it a good stir and let it soak together for 1 hour before serving.
Add ice to the jug when serving for a refreshing, ice-cold drink.
Method:
Put the rum, liqueur or gin, lemon juice, mango flesh and a generous handful of ice in a high-powered blender (one that’s suitable for crushing ice).
Blend until smooth.
Pour into a large cocktail or margarita glass and garnish with a mango slice and Thai basil.