Ingredients

• ½ red cabbage, grated
• 2 carrots, grated
• 100g radishes, sliced
• 1 small pack coriander, chopped
• 2 limes, juiced
• 1 tbsp cold-pressed rapeseed oil
• Big pinch of chilli flakes
• 1 tbsp chipotle paste
• 60g halloumi, cut into 4 slices
• 2 small slices of fresh pineapple
• 1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)

Method

1. Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
2. Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
3. Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.

Ingredients

• 400g black beans, drained
• 2 large handfuls baby spinach leaves, roughly chopped
• 500g heritage tomatoes, chopped into large chunks
• ½ cucumber, halved lengthways, seeds scooped out and sliced on an angle
• 1 mango, peeled and chopped into chunks
• 1 large red onion, halved and finely sliced
• 6-8 radishes, sliced
• 2 avocados, peeled and sliced
• 100g feta, crumbled
• Handful of herbs (reserved from the dressing)

For the dressing:

• Large bunch mint
• Small bunch coriander
• Small bunch basil
• 1 fat green chilli, deseeded and chopped
• 1 small garlic clove
• 100ml extra virgin olive oil or rapeseed oil
• 2 limes, zested and juiced
• 2 tbsp white wine vinegar
• 2 tsp honey

Method

1. Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
2. Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Ingredients

• 1 large onion (about 175g), peeled and left whole
• 2 tsp rapeseed oil
• 1 lime, zested and juiced
• 2 tsp tamarind paste
• 1 tsp ground cumin
• 2 tbsp chopped coriander, plus a handful
• 1 tsp smoked paprika
• 2 lean fillet steaks (about 125g each), fat trimmed away
• 400g can black beans or black-eyed beans, drained
• 160g sweet potato, cut into 2cm cubes
• 1 red pepper, deseeded and chopped
• 1 courgette (about 200g), sliced
• 1 bay leaf (optional)

Method

1. Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl.
2. Light the barbecue. Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.

Ingredients

• 3½ tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp chilli flakes
• 3 rosemary sprigs, finely chopped
• 4 Portobello mushrooms, each cut into quarters
• 4 peaches, destoned, each cut into quarters
• 2 large courgettes, each cut into 8 chunks
• 2 large red onions, each cut into 8 wedges (leave the root on)
• 1 avocado
• 1 lemon, juiced
• ½ tsp wholegrain mustard
• large bag rocket, watercress and spinach salad
• 2 tbsp toasted mixed seeds

You will need:

• 8 metal skewers

Method

1. Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.
2. Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste. Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.
3. Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.

Ingredients

• 4 corn cobs, husks and silks removed
• 50g mayonnaise
• 2 tsp crushed chilli flakes
• 4 tbsp finely crumbled feta
• 2 tbsp finely chopped coriander
• 1 lime, cut into quarters for squeezing

Method

1. Cook the corn cobs in a large pan of boiling water for 5 mins. Remove the pan from the heat and leave the corn in the water until ready to grill.
2. Heat a griddle barbecue using direct heat. Just before serving, remove the cobs from the water, pat dry and brush all over with mayonnaise and chilli flakes. Season to taste, then cook for 5 mins, turning regularly until grill marks appear. Sprinkle the cobs with feta and coriander, then serve immediately with lime wedges to squeeze over when eating.