We are experiencing a heat wave here in Dublin. Already the nights are mild and the air is like a heavy blanket. I have finally got 2 days off after a 2 weeks of work. I shall spend my time in the sun, should you be looking for me.
Halloumi cheese, corn on the cob, fresh salmon, tandoori marinated chicken…the pressure of having a BBQ is getting to me and these are just a few of the things I’d like to cook over an open fire this year.
It is easy to fall in to the old burgers/sausages trap when holding a BBQ. Why not step out of that comfort zone and try something new? Perhaps have a themed night and cook all things Jamaican (jerk chicken, yum!!), Asian or Middle eastern.
I am usually not in charge of the grill itself but I’m happy to provide the side dishes, salads and dessert. This season I have been working on some new recipes that are both easy and mighty tasty.
So for your next BBQ try this corn salad instead of the usual coleslaw. It is flavoured with coriander, chili and garlic. Small crumbs of feta cheese is folded in and creates a lovely combination of sweet and savoury.
- 2 fresh corn on the cobs
- 1 red chili, without seeds
- 1 small clove of garlic
- 50g feta cheese
- juice of ½ lime
- olive oil
- small bunch of coriander
- salt and freshly ground black pepper
- Grill the corn until nicely browned and charred. This can be done on BBQ or in the grill in the oven.
- While the corn cools down chop garlic, chili and coriander finely.
- Dice the feta cheese in to small cubes.
- Toss corn, feta, chili, garlic and coriander.
- Dress the salad with the juice of half a lime, some olive oil and season to taste with salt and pepper
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