A simple, colourful and delicious BBQ

Barbecuing is an art, and unfortunately one that lots of people get wrong. Whether it's overcooking or undercooking, or simply taking on too much (we're sometimes guilty of all three), I have learned the hard way that keeping it simple is the key to a successful BBQ. That, and a capable person who is willing to prepare and carry out the actual cooking over hot coals (thanks Adam, as ever, a more than capable and very keen, lean and mean grilling machine!). It's worth mentioning that we are very much in the charcoal camp rather than gas when it comes to barbecuing; flavour is more important than convenience! 

My advice is to choose just one main piece of meat or fish to cook on the grill. I also think it's important to plan a few simple but interesting accompaniments, ideally ones that you can prepare ahead. Fresh and colourful salads and vegetable sides are always welcome, and I like at least one of these to contain a barbecued vegetable, e.g. grilled peppers, aubergines, sweetcorn or as in this example, courgettes. The point of a barbecue isn't to eat as much meat as possible, despite what many people seem to think! 


My 'menu' for last night's BBQ which would feed 4 people was as follows: 
- Spatchcocked chicken with lemon, thyme and rosemary
- Beetroot, feta and mint salad 
- Chargrilled courgettes with lemony garlic dressing
- Spinach, avocado and pine nut salad with balsamic dressing


We also had some simply chargrilled sweetcorn on the cob, served with nothing but butter. The result was a colourful plate filled with interesting and complimentary flavours - and, because I did a bit of pre-planning and made a few things in advance, we weren't even that stressed at the end of it. We even managed to keep two toddlers entertained as we put it together (although admittedly we did have to put The Gruffalo on for the last ten minutes). 


Here are the recipes:


Spatchcocked chicken with lemon, thyme and rosemary
1 free-range or organic chicken
few tablespoons of olive oil 
juice of 1 lemon 
handful of fresh thyme, chopped
handful of fresh rosemary, chopped
salt and pepper

To spatchcock your chicken, follow these instructions (we don't bother holding the bird together with skewers after). Then simply marinade in the oil, lemon juice and herbs for a good few hours. We barbecued it for about 35 minutes, using high heat at first to gain colour, then cooking over indirect heat with the lid on to cook it through. Make sure it's cooked by cutting into the thickest part and having a look. Leave to rest for at least 20 minutes. 




Beetroot, feta and mint salad
A packet of 4 pre-cooked beets (or boil /roast your own)
Half a packet of feta cheese
handful of fresh mint, chopped
good glug of extra virgin olive oil  
salt and pepper

Simply slice your beets into about 1 cm thick pieces, crumble your cheese over and scatter your mint on top. Season and drizzle with oil. So unbelievably good and that easy it could be made by a 3 year old. Great to make a few hours ahead too. 












Chargrilled courgettes with lemony garlic dressing
3 courgettes, sliced into 1 cm thick lengths
about 4 tablespoons of extra virgin olive oil 
1 clove of garlic, crushed with salt in a pestle and mortar
juice of 1/2 a lemon 
salt and pepper

Make your dressing first by whisking your crushed garlic with your oil and lemon juice, then seasoning. It needs to emulsify into a thick yellow liquid. Taste and adjust accordingly. Toss your sliced courgettes lightly in oil and barbecue (or griddle on a pan) over a high heat, turning occasionally to check they're not burning. When cooked, which should take about 10-15 minutes, place on a plate and dress generously. You could barbecue the courgettes first and make this ahead, it's even nice cold.  


Spinach, avocado and pine nut salad

Small bag of young spinach leaves
2 ripe avocados, halved then sliced  
handful of pine nuts
about 2 tablespoons extra virgin olive oil 
1/2 tablespoon of balsamic vinegar
salt and pepper


Make your dressing by shaking up your oil, vinegar and seasoning in a jam jar, or whisk together in a bowl. Toss all your ingredients together. Make this salad and dress it just before you're about to serve. It's not suitable for making in advance as the avocado goes brown and the dressing wilts the leaves.