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.
One of James' signature dishes - Wood-grilled Cabbage and Chestnut Butter! This is one of my signature dishes and it works a treat in the pizza oven. The kale chimichurri offers something earthy and metallic to go with the cruciferous cauliflower roasted in nutty brown butter. Method Preheat your oven to 300-350˚C. Move your fire [...]
Looking for some festive ideas for red cabbage recipes - Wood-grilled Cabbage and Chestnut Butter! If you are looking for some festive ideas for red cabbage recipes, then try this out in your pizza oven. The charred cabbage and chestnuts are sweet and earthy with a deep woody note form the oven. Rosemary brings lots [...]
The Art of Fire Mastering the Grill with EatAlfresco Discover the joy of cooking over real flame There is something primal and deeply satisfying about cooking over fire. The sound of wood crackling, the scent of smoke, the flicker of flame reflected in polished steel — it connects us to something ancient, instinctive and joyful. [...]
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
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
Cauli Steak and Kale Chimichurri
Wood-grilled Cabbage and Chestnut Butter
The Art of Fire – Mastering the Grill with EatAlfresco
The Art of Fire – Shoulder of Lamb Feast