Grilled Fish Marinated in Lemon and Oregano

 Grilled Chilli and Garlic Prawns

 Sundried Tomato Buckwheat with Grilled Aubergine and Red Pepper

 Lime and Spiced Corn on the Cob

Everyone loves a BBQ, here a few different ideas to mix up your BBQ this summer. They are quick and easy to put together, taste great and of course healthy options!

You can find the recipes below or download them here. 

Grilled Fish Marinated in Lemon and Oregano

1)    Use your favourite white fish (I used cod and swordfish)

2)    In a bowl mix together Olive oil, a

good bunch of fresh and chopped oregano, thyme, lemon juice and zest.

3)    Season with salt and pepper, add in a chopped garlic clove and give it a good mix.

4)    Rub the marinade over both sides of the fish.

5)    Cover the bowl with clingfilm and place in fridge for 1-2 hours.

6)    Heat up the BBQ, oil the grill with olive oil using a paper towel or kitchen roll. Place the fish on and grill for 5 minutes on side. Serve and enjoy straight away!

 

 

Grilled Chilli and Garlic Prawns

1) In a large bowl mix together: olive oil, lime juice, chopped garlic clove, a chopped deseeded chilli.

2) Season with salt and pepper and mix together. Add more oil if needed.

3) Place the prawns in and coat all over.

4) Cover the bowl with clingfilm and place in fridge for 1-2 hours.

5) Just before placing on the BBQ, skewers the prawns carefully.

6) Brush the prawns with the chilli oil and place on a preheated and oiled BBQ grill.

7) Cook on each side for 2-3 minutes.

8) Serve straight away and enjoy!

 

 

Sundried Tomato Buckwheat with Grilled Aubergine and Red Pepper

1)    Cook 150g buckwheat according to pack instructions.

2)    Once cooled, transfer buckwheat to serving bowl. Mix in with 2tbsp of tomato puree and half a jar of sundried tomatoes.

3)    Stir in a good handful of fresh basil or 2tsp of dried basil.

4)    Next chop up sweet red pepper and aubergine into slices and oil them lightly.

5)    Heat a BBG gridle to medium heat and grease with olive oil and a piece of kitchen roll.

6)    Place the aubergine and red pepper om the BBQ and turn regularly to cook through and blacken lightly.

7)    Once cooked carefully chop up the aubergine into smaller slices and mix both through the buckwheat.

8)    Serve up for a perfect BBQ side dish!

 

Lime and Spiced Corn on the Cob

1) Preheat oven to 180.

2) Place corn on A4 sized kitchen foil. Lift up sides so oil and seasoning doesn’t make a mess.

3) Pour over 1tbsp of olive oil, ½ lime juice, and 1 tsp paprika.

4) Season with salt and pepper.

5) Roll cob to cover with oil and seasoning.

6) Wrap up cob carefully with the foil so that no juices can escape.

7) Pop in heated oven for 15 mins.

8) After 15 minutes, place on BBQ still in foil and turn regularly. After, 5/10 minutes remove from heat.

9) Let cool for a few minutes before removing from the foil and ready to devour!

 

Enjoy these alternative BBQ ideas, don’t forget to LIKE my Facebook page and FOLLOW me on TWITTER to stay up to date with more recipe ideas.