Wellness

Summer BBQ: Recipe Ideas

BBQ season is my favourite, and whether I’m hosting or a guest, I always make sure I whip up a salad to take with me as a contribution, and for non-meat-eaters to enjoy. Here, you’ll find a rice salad recipe and a dessert option that will both be sure-fire hits at your next get-together.

Image Credit @ Camilla Akrans for Vogue Japan

Alot of people think BBQs are all about the meat and the beer, but for me, alfresco dining is all about fresh, seasonal foods and light, healthy meals. So, whether you’re hosting a big BBQ for all your friends, or you’re a guest and want to take something light and healthy that everyone will love, the following two recipes should hit the spot! First up is the Wild Rice Salad recipe from my book Eat Beautiful, which is always a hit thanks to the nutty mixture of the wild and brown rice. Next is my Frozen Banana Lollies, also from my book, which are a lovely summer dessert alternative that have skin-benefiting ingredients and are just as delicious as commercial ice lollies. They’re great for showing off to guests at a BBQ. Enjoy!

THIS POST CONTAINS AFFILIATE LINKS

Wild Rice Salad

This is one of my friend Dom’s signature dishes and it is a real winner. The gorgeous nutty texture of wild rice works so perfectly – a great addition to a summer barbecue.

Image Credit @ David Loftus for Eat Beautiful

SERVES 2
440 CALORIES PER SERVING

100g wild rice and 100g brown rice
(or 200g mixed brown and wild rice)
1 tbsp pistachios
Juice of 1/2 lemon
Handful of fresh mint, roughly chopped
Handful of rocket, roughly chopped
1/2 garlic clove, finely chopped
2 handfuls of dried fruit such as raisins, goji berries, sultanas or chopped dried apricots
1 tbsp extra-virgin olive oil
Sea salt and black pepper

  1. Boil each rice in lightly salted water following the packet instructions. Drain and rinse under cold water.
  2. Meanwhile, toast the pistachios in a dry pan over a medium heat for 2-3 minutes, tossing frequently so that they don’t burn. Remove and lightly crush.
  3. Place the rice in a serving bowl, add the lemon juice, mint, rocket, garlic and dried fruit, and combine well.
  4. Drizzle over the oil, then season and sprinkle the toasted nuts over the top to serve.
Image Credit @ David Loftus for Eat Beautiful

Frozen Banana Lollies

SERVES 6
102 CALORIES PER SERVING

400ml coconut or unsweetened almond milk
2 large bananas, peeled
2 tbsp runny honey
1 tsp vanilla extract
1 tbsp shredded coconut
Handful of ground hazelnuts (or extra shredded coconut) for dipping

This frozen mixture of mashed up banana, coconut cream and honey makes a gorgeously creamy treat during the summer months. It’s just as sweet as a commercial iced lolly but with a natural and interesting flavour with a host of skin-feeding actives as well.

  1. Pour half of the milk into a food processor and add the bananas, honey and 1/2 teaspoon of vanilla extract, then process until smooth.
  2. In a bowl, whisk together the remaining coconut milk and vanilla extract.
  3. Divide the banana mixture between six lolly moulds.
  4. Layer the coconut mixture on top of the banana mixture, then leave in a freezer for at least 6 hours or until completely frozen.
  5. Remove the lollies from their moulds by dipping them in warm water for 10 seconds. Tip the ground hazelnuts (or shredded coconut) into a deep bowl, then dip the top 5-8cm of each lolly into the nuts to coat.
  6. Place the lollies back in the freezer to set. They will be ready after 5 minutes or whenever you fancy one.

For more delicious seasonal recipe ideas, buy my book Eat Beautiful 

MORE RECIPES: Frittata with Salsa Verde | Pomegranate Salad 

© Wendy Rowe. All Rights Reserved.