Wednesday 8 July 2015

FOOD: A vegetarian BBQ with friends...

This weekend we had some friends over for a bbq, the summer essential in a food lovers world. I love having people over to our house and being a host, any excuse to prepare, cook and eat food!

I made two salads, not your typical green salad, one was an aubergine and goats cheese salad with mint and chilli dressing and the other a roasted harissa vegetables couscous salad. Super tasty, filling and healthy! The recipe for the aubergine and goats cheese salad will be on my blog soon, as for the roasted harissa vegetable couscous salad recipe it's very easy. All you need to do is cut up your favourite vegetables, cover them in as much harissa as you like (be warned it can be spicy), drizzle over oil and roast them until cooked (usually around 30-40 minutes). Make the couscous according to the packet, mix in the roasted vegetables and enjoy! You could add some fresh coriander too, if you're feeling really fancy. This salad is nice both warm or room temperature and I like eating it with hummus for a bit of moisture.
For the vegetarian main meal we had marinated courgette and halloumi skewers with ciabatta rolls. These are so easy, all you do is add the sliced courgette and cubed halloumi to a mint, chilli and lemon marinade (1/2tsp chilli powder, small handful of mint, zest and juice of 1 lemon and 2tbsp olive oil) and marinate for 30 minutes. Soak bamboo skewers in water for at least 20 minutes, as this stops them setting alight on the bbq. Put the courgette and halloumi onto the skewers and bbq for 8 minutes. Some of us enjoyed them on their own and others put them into a ciabatta roll, however you fancy.

The fresh ricotta and crushed tomato dip with homemade bruschetta was simple and tasty, can you see a reoccurring theme? Mix one tub of ricotta and half a tub of cream cheese with however much mint and chives you like - spread onto a plate. Scrunch/squeeze/crush 450g tomatoes, strain to remove the excess juice, mix with 1tbsp white wine vinegar, 1tsp caster sugar, 1tbsp olive oil and pinch of salt. Pile into the middle of the ricotta mix, sprinkle with fresh basil leaves, drizzle with olive oil and enjoyed with toasted bruschetta. Delicious.
What are your favourite bbq recipes?

Feel free to leave me a comment :)

Helen x
Fizzy Peaches


  1. Yum! I'm veggies and LOVE getting new ideas for the bbq! Thankyou for the inspiration. #Happydays

  2. The salads sound delicious. I'm vegetarian and I love seeing new recipes and ideas x

  3. This sounds so good! I make courgette and haloumi quite a bit as it is delicious. Can't wait for the aubergine recipe - aubergine is my favourite! x

    Jasmin Charlotte

  4. I am actually drooling. Now they are what you call proper salads! The food looks so colourful and vibrant and basically, I just want it in my face! :)

    I'm not vegetarian myself but do try to have 'veggie days' at least twice a week.

    Thanks for joining the #HappyDaysLinky :)

    Jenna at Tinyfootsteps xx

  5. Wow! What a spread. I reckon seeing as you can't just rely on burgers and sausages a veggie BBQ is much more fun as you get to make exciting dishes! Thank you for joining in with our #HappyDaysLinky x


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