Five must-try foods…to cook on the barbecue


Summer barbecues are often associated with sausages, steaks, and onion rings. Not watermelon, lettuce, and oysters. But we’re here to share with you six foods you must try on the barbecue this summer.


Lettuce – Yes, you read that correctly. Lettuce cooked on the barbecue is a real treat. Choose firm lettuce, like cos hearts and prepare it by simply cutting into halves or quarters and seasoning with olive oil, salt, and pepper. Grill on the barbecue for approximately one minute on either side or until slightly charred. The smoky flavours and crispy lettuce creates a winning combination that you’ll love.


Watermelon – You haven’t lived until you have tried the wonder that is watermelon steaks. The barbecue caramelises the sweet outer layer of the watermelon giving it a subtle smoky flavour. Make it by cutting the watermelon into flat wedges with the skin left on as this will help the watermelon stay together. Add some seasoning to the wedges - salt and pepper, sugar, cumin, and chilli flakes, all work well with the flavour of the barbecued watermelon, and add some crumbled feta for the perfect balance of sweet and savoury.


Peaches – Peaches are another delicious fruit that does well on the barbecue. Much like the barbecued watermelon, peaches form a delicious, caramelised coating when cooked on the grill. The heat brings out the natural juices of the peach and intensifies the flavour. To prepare peaches, cut them into halves and remove the pit, then quarter them and rub with olive oil or butter before adding to the barbecue. Barbecued peaches make a wonderful addition to salads and desserts, making every dish taste like summer.


Polenta – Polenta on the barbecue sounds like a culinary disaster waiting to happen but trust us when we say that the payoff is worth it. This delicious, coarsely ground yellow cornmeal is incredibly versatile and can be used in both sweet and savoury dishes. Make your polenta according to your favourite recipe and then place it in a baking dish to cool and transfer it to the fridge to chill. Once chilled and firm, simply cut it into rectangles or triangles before cooking on a medium-high barbecue until lightly charred on both sides. Make sure that you oil the polenta before adding to the barbecue to avoid it sticking.


Halloumi – Halloumi has a much higher melting point than other cheese which means it is a great cheese to cook on a barbecue. Simply coat your halloumi with olive oil, season and put it on the barbecue until golden, make sure you barbecue both sides for a delicious cheese that is crispy on the outside and soft on the inside.

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