QUICK & SIZZLING BBQ IDEAS
From speedy burgers, to fast grills and vibrant sharing salads, we’ve got all you need for easy summer entertaining
Membrillo-glazed halloumi skewers
Glaze halloumi with membrillo (quince jelly), then grill on the barbecue to make these moreish veggie skewers. They’re perfect for a summertime feast.
SERVES 8 PREP 10 mins COOK 15 mins EASY V
6 tbsp (100g) membrillo paste or quince jelly 3 tbsp dry sherry 2 x 250g blocks halloumi
vegetable oil, for the grill lemon wedges or a few dashes of sherry vinegar, to serve
1 Melt the membrillo and sherry together in a small pan until syrupy. Leave to cool slightly.
2 Cut the halloumi into long, rectangular strips, about 2cm wide, then in half again (where it naturally starts to separate) and thread each one onto a thin skewer. Brush over the membrillo glaze.
3 Oil the bars of a barbecue, then light and wait until the flames have died down and the coals have turned ashy white (see tip, opposite), or heat an oiled griddle pan ( this will stop the halloumi from sticking). Grill or griddle for 1-2 mins on each side until golden and charred. Turn only after the halloumi pieces release themselves from the grill(it’s easier to use tongs to pick them up, rather than handling the skewers). Squeeze over a little lemon, or drizzle with sherry vinegar to serve.
PER SERVING 246 kcals • fat 16g • saturates 10g • carbs 9g • sugars 9g • fibre none • protein 15g • salt 1.9g
15-minute chicken & halloumi burgers
Looking for a quick, easy meal that the whole family will love? Look no further than these delicious chicken and halloumi burgers.
SERVES 4 PREP 5 mins COOK 10 mins EASY
2 skinless chicken breasts 1 tbsp vegetable oil, plus extra for frying the halloumi, if needed 4 tbsp piri-piri or other mild chilli sauce, plus extra for drizzling ½ lemon, juiced 4 burger buns, split 250g block lighter halloumi, sliced into 8 pieces ¼ small white cabbage, finely sliced
2 tbsp mayonnaise 4 tbsp hummus, tzatziki or soured cream & chive dip handful of rocket, or 4-8 soft lettuce leaves 2 large roasted red peppers from a jar, drained and sliced
1 Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each breast into two even pieces.
2 Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice, and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
3 While the
