9 Healthy BBQ Recipes To Make This Summer
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9 Healthy BBQ Recipes To Make This Summer

BBQs aren’t just for burgers and sausages – there are plenty of lighter recipes that taste just as delicious cooked over the grill. From chargrilled veg to monkfish kebabs, here are nine healthy alternatives…
By Sherri Andrew /

Spiced Tenderstem Broccoli & Halloumi Kebabs

Serves
4
Total Time
25 Minutes
Ingredients
300g pack of tenderstem broccoli, each stem halved
225g block of light halloumi, cut into finger-thick wedges
120g of cherry tomatoes
1 tbsp of olive oil
2 tbsp of cumin seeds, roughly crushed
2 tsp of smoked paprika
2 cloves garlic, crushed
Freshly ground black pepper
For the dressing:
Zest and juice of 1 lemon
3 tbsp of extra virgin olive oil
15g of flat leaf parsley, chopped
1 tsp of caster sugar
Freshly ground black pepper
Method
Step 1

Spread the broccoli, halloumi and cherry tomatoes out on a baking sheet and brush with the olive oil. Sprinkle over the crushed cumin, smoked paprika, garlic and a generous grind of black pepper. Set aside.

Step 2

To make the dressing, whisk together the lemon juice and zest, olive oil, parsley and sugar, adding black pepper to taste. Set aside.

Step 3

Each kebab will use two skewers – this keeps it all secure and makes turning easy as it stops things spinning around. Take a skewer and alternately thread pieces of broccoli and slices of halloumi onto it, piercing the skewer through the end of each piece. Add cherry tomatoes between the halloumi and broccoli Once the skewer is full, thread a second skewer carefully through the other end of the pieces of broccoli and halloumi, so you end up with a double-skewered kebab. Repeat with the other skewers so you end up with four kebabs.

Step 4

Rest the skewers onto the grill bars directly over the fire. Cook for around 8-10 minutes, turning a couple of times until they are lightly charred all over and the broccoli is cooked but with plenty of bite left in it. Once grilled, transfer the skewers to a plate and drizzle over the dressing.

Barbecued Whole Chicken With Hot Wholegrain Mustard

Serves
4
Total Time
45 Minutes
Ingredients
1 medium free-range chicken, spatchcocked – score the legs with a sharp knife through to the bone
3 tbsp of Tracklements Wholegrain Chilli Mustard
1 tsp of honey
2 tbsp of vegetable or corn oil
Salt and freshly ground black pepper
Method
Step 1

Pre-heat the barbecue then mix the wholegrain chilli mustard with the oil, season well and brush two thirds over the chicken.

Step 2

Cook the chicken on a medium heat part of the barbecue for about 10-15 minutes on each side moving It around and turning regularly so it cooks evenly.

Step 3

Towards the end of cooking, brush the rest of the marinade over the chicken to give a final glaze.

Monkfish Kebabs

Serves
4
Total Time
35 Minutes
Ingredients
500g of monkfish fillet (or another firm white fish), cut into 10cm x 3cm strips
100g of mayonnaise or sour cream
2 unwaxed limes
4 tsp of ancho chilli powder
1 tsp of ground cumin
2 tbsp of olive oil
1 red onion, very thinly sliced
150g of white cabbage, very thinly sliced or shredded
For the tacos (makes 15-20 small tacos):
250g of masa harina, plus a bit more if needed
A pinch of sea salt
To serve:
8 corn or wheat tortillas, warmed
1 small bunch of coriander, roughly chopped
Fresh or pickled chillies or chilli sauce, to taste
Sea salt & freshly ground black pepper
Method
Step 1

Preheat the BBQ to a medium heat. In a bowl, whisk the mayonnaise or sour cream with the juice and finely grated zest of 1 lime and add salt and pepper to taste.

Step 2

In a large bowl, stir the chilli and cumin into the oil with ½ teaspoon black pepper and ½ teaspoon salt. Add the monkfish and coat.

Step 3

Coat the sliced onion with for 1 minute, then rinse, drain and squeeze over the juice of ½ lime. Season the cabbage with the remaining lime juice and salt and pepper to taste.

Step 4

Thread the fish onto skewers and grill in batches, basting as you go, for about 2 minutes per side until golden. Serve the fish in tortillas with the lime dressing, cabbage and red onion. Top with the coriander, adding fresh chilli or chilli sauce to taste.

Step 5

For the tacos, mix the masa harina and salt in a bowl, add 300ml of tepid water and mix until a dough forms and shape into a ball, then knead a few times with your hands. Rest for 10 minutes; if it’s too dry, add a touch more water; if it’s too sticky, add a touch more masa harina.

Step 6

Divide the dough into 15-20 pieces and roll each into a ball, about the size of a ping-pong ball. Place a ball between two pieces of thin plastic and use a tortilla press, plate, or heavy pan to flatten the ball into a circle. (You can use a rolling pin, but it might fray a bit at the edges.) Carefully peel off the plastic and repeat with the remaining dough balls.

Step 7

Preheat a hot plancha or dry frying pan on the BBQ and add one piece of flattened dough. Cook for about a minute until just beginning to colour (it will begin to toast at the edges), then flip and cook for another minute. Transfer to a plate and place a clean cloth over the top to keep soft while you cook the rest.

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BBQ Asparagus With Feta & Beetroot Dressing

Serves
4
Total Time
20 Minutes
Ingredients
125g of cooked beetroot
2 tbsp of Greek yogurt
1 tbsp of crème fraîche
1 small clove garlic, roughly chopped
2 bunches of asparagus, trimmed
2 tbsp of olive oil
Salt and freshly ground black pepper
100g of feta cheese, crumbled
1 handful of mint leaves, chopped
Method
Step 1

To make the dressing, add the beetroot, yogurt, creme fraiche and garlic to a deep jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground black pepper.

Step 2

Tip the asparagus into a mixing bowl and drizzle over the olive oil, seasoning with a little salt and freshly ground black pepper. Spread out on the BBQ and cook for about 5-6 minutes, turning regularly until lightly charred and just tender.

Step 3

Scatter the asparagus over a serving platter and drizzle over the dressing. Sprinkle over the feta and the mint and serve straight away.

Charred BBQ Sweetcorn With Smoked Salt, Harissa & Coriander Butter

Serves
5
Total Time
10 Minutes
Ingredients
200g of unsalted butter, softened
2 tbsp of harissa paste
Small handful of coriander, finely chopped
Pinch of Maldon Smoked Salt
5 corn on the cobs
Method
Step 1

In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon Salt.

Step 2

Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas.

Step 3

Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon Smoked Salt – serve straight away.

Miso Aubergine Steaks

Serves
2
Total Time
15 Minutes
Ingredients
1 aubergine
1 tsp of red miso
1 tsp of syrup (like agave or maple)
2 tsp of mirin or rice wine
1 tsp of soy sauce
2 tsp of toasted sesame oil
Pinch of salt
A handful of fresh parsley
Method
Step 1

Slice each aubergine lengthways and sprinkle with a little salt, on both sides, then leave to sit while you prep the other ingredients.

Step 2

To make the glaze mix the miso, syrup, mirin, soy sauce and sesame oil.

Step 3

With a sharp knife, make criss-cross patterns across each side of the aubergine steaks. Brush the glaze generously over both sides of each steak, leaving a little to brush on just before serving.

Step 4

Place on a griddle or red-hot BBQ for a few minutes per side. Aim to caramelise the aubergine without burning it. You want the aubergine to soften without being too mushy.

Step 5

Once softened and nicely charred, brush the aubergine steaks with the remaining glaze. Add chilli flakes and fresh parsley if desired.

Orange & Carrot Salad With Grilled Halloumi

Serves
4
Total Time
25 Minutes
Ingredients
2 navel oranges
2 blood oranges
2 carrots
200g of halloumi cheese
2 tbsp of black olives
2 sprigs of fresh mint
4 tbsp of extra virgin olive oil
1 pinch of cumin
Freshly ground black pepper
Maldon Salt
Method
Step 1

Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice half a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later.

Step 2

Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl. Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together.

Step 3

Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of Maldon Salt for seasoning.

Tandoori Masala Prawn Skewers

Serves
4
Total Time
40 Minutes
Ingredients
500g of prawns
1 handful of fresh coriander, chopped
1 lime, cut into wedges
For the marinade:
150ml of Greek yoghurt
2 tbsp of lime juice
3 tsp of Spice Pots Tandoori Masala Blend
Salt, to taste
Method
Step 1

Mix all the ingredients of the marinade in a bowl. Stir to combine well.

Step 2

Add the prawns to the marinade and marinate for at least 30 minutes, or best for two hours.

Step 3

Thread the prawns onto the bamboo skewers and grill on both sides (baste with oil to avoid them sticking), until they are cooked and slightly charred on the surface. This won't take long.

Step 4

Remove from the grill, garnish with chopped coriander and serve immediately with lime wedges.

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Steak Salad With Purple Broccoli, Parmesan, & Chilli & Herb Dressing

Serves
4
Total Time
25 Minutes
Ingredients
400g of sirloin steak
100ml of olive oil, plus extra for frying
A pinch of Maldon Salt & black pepper
For the salad:
A handful of chopped parsley
A handful of chopped coriander
1 red chilli, deseeded and finely chopped
200g of purple sprouting broccoli
150g of broad beans, blanched
50g of wild rocket
25g of aged parmesan
20g of toasted pine nuts
Method
Step 1

Preheat the BBQ to 180°C.

Step 2

Begin by cooking the steak. Make sure your meat is out of the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. Get a frying pan or griddle pan on the heat get it to a nice high heat. Drizzle some olive oil onto your steak and season generously with Maldon Salt and cracked black pepper. Once the pan is nice and hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take a good 5 minutes on each side. You want good, deep caramelization on all sides of the meat.

Step 3

While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of salt. Place the tray into the oven and roast the broccoli for 10-12 minutes until tender and starting to char slightly.

Step 4

Once the steak is cooked to your liking, remove from the pan and leave it to rest on a chopping board. The resting time is key! It helps keep all the cooking juices to stay absorbed inside before slicing.

Step 5

While your meat rests, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon Salt and cracked black pepper. Set this dressing aside.

Step 6

On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.

Step 7

The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.

Step 8

Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon Salt and some cracked black pepper and then serve.

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