Healthy Summer BBQ!

Summer is here and the BBQs are out in force, but how do we keep it healthy and balanced? It’s all too easy to over indulge when the sun is shining, friends are gathered and the BBQ has a never ending source of food!

Our chefs at Yeotown are here to help and have a few tasty and inspiring recipes to help you stay truly healthy. Keep on reading for simple yet delicious ideas.

GLOBE AUBERGINE with sun-dried tomato vinaigrette

INGREDIENTS

Extra virgin olive oil
2 large round aubergines – with the ends trimmed
Sea salt
Black pepper

VINAIGRETTE

5 Tbs olive oil
4 sun-dried tomato halves in oil – drained + finely chopped
2 Tbs balsamic vinegar
1 Tbs finely chopped shallots
1 Tsp dried oregano
1 Tsp honey (if vegan, substitute for agave nectar or maple syrup – use slightly less if using maple syrup)

METHOD

Put all of the vinaigrette ingredients together (except the oil) in a mug, cup or small bowl
Slowly add the olive oil to the rest of the vinaigrette and whisk slowly + steadily
Add salt + pepper to taste and put to one side
Cut the aubergines into circles, roughly 1cm in width
Brush both sides with olive oil and season with salt + pepper to taste
BBQ grill on both sides for 8-10 minutes (turning occasionally) – the aubergine should have visible grill lines and be tender
Lay on a platter, pour over the vinaigrette and serve immediately
Can be served hot or at room temp

CHARRED BROCCOLI with wasabi dipping sauce

INGREDIENTS

2 Tbs extra virgin olive oil
1-2 packs of tenderstem broccoli (trim the rough ends + discard)
Sea salt
Black pepper

SAUCE

1 block of silken tofu
Juice of 1/2 a lemon
1 generous clove of garlic
1 Tsp powdered wasabi (or 2 Tsp wasabi paste)
1 Tbs olive oil (try ajara, available from Yeotown – it’s delicious)
1 Tbs tamari (or light soy sauce if okay with gluten)

METHOD

Put all of the sauce ingredients into a bowl and whisk together with a hand blender. Alternatively pop everything into any blender and whisk and put to one side
Lay the broccoli flat – brush with olive oil and season with salt + pepper to taste
BBQ grill on both sides for 6-8 minutes (turning occasionally) – the broccoli stems should have visible grill lines and be tender but with bite
Whilst the broccoli is on the grill, pour the sauce into a dipping bowl
Once the broccoli is ready, serve on a platter and serve warm with the sauce
TOP TIP – sprinkle broccoli with sunflower or sesame seeds for crunch!

CHAR GRILLED TOFU with spicy peanut marinade

INGREDIENTS

1 pack of firm tofu

MARINADE

2 Tbs sesame oil
1 Tbs tamari
1-2 clove(s) of garlic (to personal taste)
1 Tsp chilli flakes or 1 fresh chilli (to personal taste)
1 Tbs crunchy peanut butter (try to use a non salted, non palm oil brand such as Meridian)
1 Tbs almond butter (try to use a non salted, non palm oil brand such as Meridian)
Sea salt + black pepper to taste – omit salt if using salted nut butters

METHOD

The night before, press the tofu in a tofu press or by placing on a flat service with a tea towel on top + underneath + placing heavy books on top.
2-4 hours before the BBQ, take the tofu out of the press + cut into 2-3cm thick rectangles
Put all of the marinade ingredients into a medium sized bowl and stir together until the nut butters have dissolved into the oil
Place the tofu squares in the marinade and cover all sides – you may need a spoon to disperse the marinade
Cover with clingfilm and place in the fridge for 2-4 hours
Grill on both sides for 8-10 minutes (turning occasionally) – the tofu should have visible grill lines and be firm
TOP TIP – to make the tofu more manageable on the BBQ, bake the squares at 180’ for 3-5 minutes after the marinade. This will help to firm the tofu before grilling
Once ready, serve on a platter warm. Or over a rice noodle salad

Now all that’s left is to sit back, relax and enjoy a healthy BBQ knowing you’ll be staying: Strong in Body, Clear in Mind!