It’s National BBQ week, 25-31 May!
Get BBQ week off to the perfect start with these delicious BBQ recipes…
Lamb burgers with salad
Half a bag of crispy salad
125g lean lamb mince
30g white breadcrumbs
1 garlic clove, crushed
1 small bunch fresh coriander, chopped
2 tsp mint sauce
½ red onion, roughly chopped
Salt and pepper
1 tbsp mayonnaise
1 tsp chopped mint
1 tbsp olive oil
2 brioche burger buns, halved & toasted
2 gherkins, thinly sliced, to serve
- Put the lamb mince, breadcrumbs, garlic, coriander, mint sauce, onion and seasoning in a food processor. Blend until combined. Tip into a bowl. Using wet hands, shape into 2 burgers and chill in the fridge for 20 minutes.
- Mix the mayonnaise and mint together in a small bowl.
- Heat the oil in a large frying pan. Fry the burgers for about 3–4 minutes on each side or until browned and cooked through.
- Spread one half of each bun with the mint mayonnaise, add the burger, top with gherkin and a few crispy salad leaves.
BBQ Steak Crispy Salad
1 bag crispy salad mix
2 x 250g sirloin sirloin steaks, fat trimmed
thumb-sized piece ginger, finely grated
1 garlic clove, finely grated
2 limes, juiced
2 tbsp sesame oil
1 tbsp low-salt soy sauce
3 red chillies, 2 finely chopped, 1 finely sliced
12 radishes, thinly sliced
3 carrots, peeled and finely sliced
½ cucumber, cut into ribbons
3 spring onions, finely sliced
1 large ripe avocado, sliced
½ tbsp mixed sesame seeds
- Remove the steak from the fridge 1 hr before you’re ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
- Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side. After cooking, cover and rest the meat for 5 mins.
- Arrange the crispy leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.
Goats Cheese Salad with
Strawberries and Balsamic
1 bag of Power of Plants Wild Rocket and Baby Kale Mix
1 medium sized goat’s cheese
Handful of walnuts
1 cup slices strawberries
Drizzle balsamic glaze
- Divide the Wild Rocket and Baby Kale salad leaves between two plates then top with the strawberries and walnuts.
- Slice the goat’s cheese into four then top the salad with two slices per plate.
- Drizzle with balsamic glaze.
Florette Classic Crispy can be found at most major supermarkets in a new resealable 170g pack, RRP £1.50