Recipe of the week - Summer BBQ
Summer is coming!
With the nights getting warmer and the sun setting later, it’s time to start cooking outside, and what better way to do that than by firing up a BBQ.
For the BBQ:
- Sweet potato, 1/2 per person
- Corn on the cob
- Asparagus 4 each person
For the salad bowl:
- Baby spinach
- Baby tomatoes, halved
- Beetroot, graded
- Extra virgin olive oil
Pre heat the BBQ and take the steaks out to warm to room temperature. Bring a large pot of water to the boil. Throw in the sweet potato and pumpkin (cut into medium sized chunks) and boil until soft. Once soft, wrap the sweet potato, pumpkin and corn in foil.
Place these foil parcels directly onto the BBQ in the hottest area and turn regularly. Place the steak in the middle, turning once and cook to personal preference.
While the meat and vegetables are cooking prepare the salad. Throw the spinach, tomatoes, beetroot and avocado into a large bowl and toss gentle. Drizzle lightly with olive oil and season to taste.
Blanch the asparagus until bright green and soak in melted butter and lemon juice. 3 minutes before the meat and vegetables are ready, place asparagus on the grill. Drizzle some left over lemon juice onto the salad.
And there you have a great summertime lunch or dinner that will keep everyone happy.