It’s not just steaks that sizzle – fire and smoke work magic on veg too. Our favourite vegetarian barbecue recipes show that a little imagination leads to lots of flavour.
Grilled halloumi & apricot salad
Serve the halloumi as soon as it is ready, while it’s still hot, so prepare your salad and dressing first.
- A handful of rocket
- ½ bunch mint, leaves picked
- 1 tbsp sesame seeds, toasted
- Juice of ½ lemon
- Extra-virgin olive oil
- 250g halloumi, cut into 4 equal-sized slices
- 6 apricots or 4 peaches, halved, stones removed
- 2 tbsp honey
- Toss the rocket, mint leaves and sesame seeds together in a bowl. For the dressing, squeeze the lemon juice into a jug or jam jar, top with the same amount of oil and season well. Set aside.
- Barbecue the halloumi and apricots, cut-side up, for a couple of minutes until lovely and charred. Drizzle the apricots with half the honey and turn everything over. Grill for a few more minutes, basting the apricots with remaining honey.
- Give the dressing a stir to combine it all and drizzle most of it over the leaves. Lay the halloumi and apricots on a platter or individual plates, top with leaves and drizzle with remaining dressing.
Per serving 341 cals, 23g fat (11.3g saturated), 14.4g protein, 18.1g carbs, 18g sugars
Spinach & paneer patties with mint yoghurt
- Groundnut oil
- 3 garlic cloves, sliced
- 5cm piece of ginger, peeled and grated
- 1 green chilli, deseeded and sliced
- ½ tsp garam masala
- ½ tsp each ground coriander, cumin and turmeric
- 100g spinach, chopped
- ½ bunch coriander, leaves picked and finely chopped
- 1 maris piper potato, mashed
- 225g paneer, grated (see note)
- 2 tbsp (30g) chickpea flour
- 1 tsp baking powder
- ½ lemon
- Naan and mango chutney, to serve
- 150g plain yoghurt
- A few mint sprigs, leaves picked and finely chopped
- Place a large nonstick pan over a medium heat and add a drizzle of oil. Add the garlic, ginger and chilli and fry for 1 minute. Add all the spices, fry for another minute then add the spinach and coriander leaves, reduce the heat and cook until the spinach is wilted. Remove from the heat and leave to cool.
- Place the potato in a large bowl and add the cooled spinach, paneer, chickpea flour, baking powder and
a tiny squeeze of lemon juice and season well. Combine well and form into 4–5cm patties. Firm them up in the fridge for at least 30 minutes. When you are ready, barbecue the patties for 3–4 minutes on each side, until charred and cooked through.
- Meanwhile, stir the mint leaves through the yoghurt. Heat the naan on the barbecue, then serve topped with the patties, mint yoghurt and chutney.
Note Paneer is an unsalted white curd cheese that’s common in Indian cooking. You can buy it from Asian grocers or major supermarkets, or online.
Per serving 323 cals, 20.8g fat (2.1g saturated), 18.1g protein, 14.8g carbs, 4.1g sugars
Broccoli, feta, radish & quinoa salad
- 200g quinoa
- 100g radishes
- Avocado oil
- 400g purple-sprouting broccoli, trimmed
- 1 tsp sweet smoked paprika
- 1 tsp nigella seeds
- Juice of 2 lemons
- 200g feta
- 2 tbsp pumpkin seeds, toasted
- Cook the quinoa according to packet instructions and place in a large bowl. Use a speed peeler or mandolin to thinly slice the radish into the bowl.
- Drizzle a little oil over the broccoli, then sprinkle over the paprika and nigella seeds; toss well. Barbecue for 10 minutes, turning every few minutes, until lightly charred but with some bite.
- Add the broccoli to the quinoa, add the lemon juice and a good drizzle of oil, season, and toss. Finish by crumbling over the feta and sprinkling over the seeds. Per serving 336 cals, 14.5g fat (6.3g saturated), 14.5g protein, 20.6g carbs, 4.4g sugars
Recipes by Georgina Hayden, photography by Tara Fisher.
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