This truly is summer on a plate – there’s a charred depth that combines with the vibrant, light notes of succulent vegetables and zingy chilli heat. If you are looking for a colourful way to serve charcuterie al fresco then look no further. Grilling courgettes and serving with toasted almonds also brings out their inherent, delicate, nutty flavour.
Method:
Preheat your BBQ grill and thinly slice your courgettes. Season with salt and pepper.
Grill until lightly charred and softened for about 5-6 mins turning occasionally and being careful with them when moving so as not to let the fall between the gaps. Whilst they are hot toss in a bowl with oregano, all the olive oil, chilli and garlic.
Plate up this seasonal salad by arranging the chargrilled courgettes, caper berries, room temperature sliced tomatoes and broad beans on a plate.
Next fold your bresaola into flowers and plate up. Finish with a scattering of toasted almonds and a generous drizzle of all the leftover warmed olive oil that’s been lightly infused with garlic, oregano and chilli. Serve with grilled focaccia or sliced ciabatta.
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
The Art of Fire Grilled Corn on the Cob with Chilli Lime Butter Flame, flavour and a little kick Few things capture the spirit of summer cooking like sweet corn kissed by fire. The Beefer Grill turns simple cobs into something extraordinary, golden, smoky and glistening with spiced butter. Its searingly hot ceramic burner delivers [...]
The Art of Fire Smoked Short Ribs with Tuscan Olive Oil Glaze Slow, smoky and deeply satisfying Few cuts reward patience like beef short ribs. When cooked low and slow over glowing embers, the meat becomes tender enough to fall apart with a fork while the surface turns sticky and caramelised. This is fire cooking [...]
Cauli steak with wood fired vegetables! This oven roasted cauliflower steak with Romesco sauce and charred spring onions is a colourful feast of flavour and makes a great alternative to steak for a date night. The subtle wood fired flavour from the pizza oven works with the bitter-sweet and nutty flavoured cauliflower. Method Start by [...]
A smoked delight - Bourbon Smoked Brisket! I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really [...]
Bresaola and Chargrilled Courgette Salad
Method:
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
Ingredients:
Serves 2
Related Posts
The Art of Fire – Grilled Corn on the Cob with Chilli Lime Butter
The Art of Fire – Smoked Short Ribs with Tuscan Olive Oil Glaze
Cauli Steak with Wood-fired Vegetables
Bourbon Smoked Brisket