Chargrilled foods are becoming popular with meats and vegetables being cooked on a barbecue over a grill rack. Recipes include various combinations and flavours.
This capsicum is SO good! You will never consider buying marinated capsicum from the deli or in a jar ever again. Your hands may get a bit stained and need a scrub from taking off the skin but it is well worth the effort. I hope you love this capsicum as much as I do. You can use the capsicum on a cheese platter or antipasto platter. It tastes fantastic on sandwiches, pizzas or however you may like to use it.
These yummy prawn kebabs have prawns marinated in garlic, olive oil and lemon juice then barbecued until cooked through. So simple yet so delicious.
Both octopus and squid are high in protein and very low in fat. Octopus supplies an impressive range of vitamins and minerals, including a large quantity of iron, as well as lots of niacin. Squid also offers valuable amounts of niacin, as well as phosphorus.
Quinoa, a nutritious grain from South America, has a texture rather like split lentils when cooked. It makes a great alternative to rice. Here it is combined with chargrilled eggplants, capsicums, cherry tomatoes and onions, then baked with tangy goat's cheese on the top. Serve with a mixed leaf salad.
These colourful grilled vegetables, topped with a fresh tomato and basil salsa and creamy camembert cheese, make a wonderful vegetarian main course. Also great for barbies. Enjoy with toasted ciabatta slices and a green salad.
A real summer dish, cubes of marinated swordfish and lemon wedges are chargrilled or barbecued with baby zucchini. Swordfish has firm flesh, ideally suited to cooking on skewers. Serve with warm focaccia.
Fresh salmon is ideal for quick cooking on a chargrill pan. Here it's served on a mixed leaf salad with grapefruit, walnuts and chargrilled zucchini ribbons. Serve with warm, plain or olive ciabatta.
A few weeks ago I decided to sign up for a delivered, seasonal vegetable box in a bid to eat less meat and better quality vegetables. The broccoli caught my eye first and foremost, having never been that much of an enthusiast. I realised that this was based solely on my very distant memories of boiled broccoli as a compulsory part of my weekly diet. I came up with what is essentially a warm dressed broccoli salad and it hit the spot quite nicely; fresh and simple with the preserved lemon giving it a warm zesty undertone.
Enchilada meets fajita! A quick recipe I threw together for a late lunch with leftovers, super tasty and can easily be adapted to your own taste! Took about half an hour to make including the preparation, it's super filling and something unique.
These chicken pitas are packed with tasty salad leaves and a sauce made from cucumbers and yogurt. They are incredibly easy to prepare, so when you are short of time, skip the fast food and try these instead.