It's barbecue season! I thought it might be nice to share some healthy(ish) recipes for it. Here're some of my absolute favourites:
1. Lamb with lemon, mint and harissa
Chop some lean lamb into chunks. Marinade in a mixture of chopped mint, lemon juice, lemon zest and harissa (to taste) and then make into kebabs with peppers, zucchini and small tomatoes before grilling. Serve in pitta breads with salad and hummus.
2. Honey-mustard pork
Chop some lean pork up into chunks, then marinade in a mixture of honey, olive oil, soy sauce (not too much if watching your salt intake), wholegrain mustard and tomato paste. Skewer and grill.
3. Orange & rosemary chicken
Slice some chicken breasts into decent sized portions (I usually go for a size that would fit into a mini pitta). Mix a quarter pint of orange juice with a few tablespoons balsamic vinegar and a few tablespoons olive oil, then mix in a couple of teaspoons chopped fresh rosemary leaves. Marinade your chicken and then grill when ready.
4. Minty Feta and Lemon kebabs
Chop some feta cheese (use low fat if you can get it) into chunks and toss in a little chopped mint and olive oil. Make up into kebabs with small lemon wedges, baby tomatoes, and chunked red onions before grilling.
5. Grilled aubergine (eggplant)
Slice some aubergines lengthwise into half-inch thick pieces. Grill on the barbecue both sides until tender, then serve with hummus or Greek yoghurt in toasted pitta breads.
6. Stuffed peppers
Heat a couple tablespoons olive oil in a pan, and toast around 50g pine nuts in it. Chop up a white onion and toss into the pan, sautee until tender. Now tip in 140g basmati rice and stir until the grains are coated in oil and glossy. Add vegetable stock (or chicken if you aren't doing this for vegetarians) and simmer until the rice is cooked. Meanwhile, chop some tomatoes and salad onions, and prepare your peppers (use 6, chop off the tops and scoop out the seeds and membranes. Make sure you retain the 'lids'). Now stir your chopped onions and tomatoes into your rice, and then stuff the mix into your peppers (don't overstuff). Pop your lids back on your peppers and use string or toothpicks to fasten (if you use toothpicks remember to take them out again - alternatively you can just skewer the whole pepper from top through to bottom). Pop them on the barbecue and grill until skin is blistered and they are toasty hot.
7. Garlic mushrooms
Heat a little butter in a pan, then throw in some crushed garlic, chopped flat leaf parsley and a splosh of Worcestershire sauce. Toss in some button mushrooms and cook through.
8. Potato wedges
So easy even I can do it! Set your oven for around 200C/Gas 6. Wash and scrub your potatoes, then cut into wedges. Tip them into a roasting pan, slosh over some olive oil, sprinkle with paprika and a pinch of cayenne, toss, and stick them in the oven for 40-45 minutes until golden and crispy. You may need to turn them once or twice during cooking.
9. Halloumi and vegetable kebabs
Chop your halloumi into chunks and make up into kebabs with a selection of: Chopped peppers, chopped red onions, zucchini, carrot, aubergine, tomatoes and new potatoes (if using new potatoes, par-boil them for 10 minutes first). Grill.
