3 minute read
Char time
MODERN BARBECUE
Healthy menu choices for modern lifestyles have hit the grill with Luke Hines sharing his take on fun, flavoursome ideas that are perfect for a spring get together
Charred pineapple salad SERVES 4
● 3 tbsp coconut sugar ● 3 tbsp extra virgin olive oil ● 2 tsp sea salt ● 1 pineapple, cored and cut into long batons ● 2 celery stalks, trimmed and finely sliced ● 2 green apples, cored and finely sliced into rounds ● 2 red apples, cored and finely sliced into rounds ● ¼ white cabbage, finely shredded ● 50g (½ cup) pecans, toasted and roughly chopped ● flat-leaf parsley leaves, to serve COCONUT DRESSING ● 125g (½ cup) unsweetened coconut yoghurt ● finely grated zest and juice of ½ lemon ● 2 tbsp extra virgin olive or avocado oil ● 1 tbsp maple syrup ● sea salt and freshly ground black pepper
Preheat the barbecue grill to medium-hot. Combine the coconut sugar, olive� oil and salt in a large bowl and whisk well. Add the pineapple and use your hands to mix and coat evenly. Place pineapple on the grill and cook for 4-5 �minutes on each side, until golden brown, charred and caramelised. Remove from the barbecue and allow to cool slightly. Meanwhile, make the coconut dressing. Place all the ingredients in a bowl, season generously with salt and pepper and whisk well. Toss the celery, apple and cabbage in a large bowl, then arrange on a platter and top with the pineapple. Scatter over the pecans, spoon on the dressing and sprinkle with a� few parsley leaves.
PERFECT PANZANELLA
SERVES 4
● 2 burger buns ● extra virgin olive oil, for drizzling ● 800g mixed tomatoes, roughly chopped ● 3 tbsp capers, rinsed and drained ● 1 small red onion, very finely sliced ● 12 anchovies in oil, drained and finely sliced ● sea salt and freshly ground black pepper ● 2 tbsp balsamic vinegar ● 3 tbsp extra virgin olive or avocado oil ● 1 bunch of basil, leaves picked
Preheat the barbecue grill to medium-hot. Roughly tear the burger buns into 3cm pieces and drizzle generously with olive oil. Grill, turning occasionally, for 5-6 minutes or until all the edges are charred. Meanwhile, combine the tomatoes, capers, onion and anchovies in a large bowl. Season well with salt and pepper, then add the balsamic vinegar and oil and gently toss. Add the basil and charred burger bun pieces, season with a little more salt and pepper and toss well. Serve.
PUMPKIN WEDGES WITH PINE NUT PESTO
SERVES 4
● 600g kent pumpkin, deseeded and cut into wedges ● 2 tbsp extra virgin olive oil ● 2 tsp smoked or sweet paprika ● 2 garlic cloves, crushed PINE NUT PESTO ● 90g (½ cup) pine nuts, lightly toasted ● 2 cups basil leaves ● 2 small garlic cloves, peeled and halved ● 125ml (½ cup) extra virgin olive oil
For the pesto, place the pine nuts, basil and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Transfer �to a bowl and place in� the fridge until ready to serve. Preheat the barbecue grill to mediumhot. Place the pumpkin, olive� oil, paprika and garlic in a large bowl and toss well to coat. Place the pumpkin on the grill and cook for 6-8 �minutes on each side or until soft, tender and charred on the outside. Transfer the pumpkin to a platter, top with generous dollops of the pine nut pesto and serve.
This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99. Photography: Mark Roper.
*FOR RELIEF OF MILD ARTHRITIS PAIN
*FOR RELIEF OF MILD ARTHRITIS PAIN *FOR RELIEF OF MILD ARTHRITIS PAIN
*FOR RELIEF OF MILD ARTHRITIS PAIN
*FOR RELIEF OF MILD ARTHRITIS PAIN *FOR RELIEF OF MILD ARTHRITIS PAIN *FOR RELIEF OF MILD ARTHRITIS PAIN
