BBQ Salad

Hello Sunshine!! It’s finally starting to feel like summer and that means BBQ season is upon us. I really love barbecues, the smokey taste you get from the coals, the slow cooking and marinade of flavours, eating outside and gathering of friends and family. In Scotland we appreciate those precious few days deemed suitable for barbecues so there’s still something exciting and exotic about it. Though being a pescatarian myself I sometimes feel myself dreading what others might serve up, so often the vegetarian friendly options are an after thought. A limp salad left out of the fridge a little too long or I find myself scrambling for some grilled corn and plain burger buns just to satisfy my appetite. I inevitably go hunger and miss out on all the truly great BBQ flavours, the great smokey smell of meat cooking only too bittersweet.

This is such a quick and easy recipe for my “everything salad”. Fruit, seafood, cheese, nuts. I mean I don’t like to miss out on anything. There’s


  • 30 minutes
  • Super Easy
  • 2

    • Ingredients

    • Rocket
    • 2 tbsp Lemon Juice
    • 2 tbsp Olive Oil
    • 1/4 Sea Salt
    • 1/4 Black Pepper
    • 2 tsp Pine Nuts
    • 12 Black Olives, pitted and chopped
    • 1 Avocado, sliced
    • 8 Watermelon wedges
    • 200g Jumbo King Prawn
    • Halloumi

    Method

    Step 1

    In a large bowl add the rocket and drizzles with olive oil and lemon juice, season with salt and pepper and mix well.

    Step 2

    Toss in the olives and avocado.

    Step 3

    Heat the griddle pan, add the watermelon. Sear each side for 3-4 minutes each until soft and beautifully charred.

    Add to salad.

    Step 4

    Next add the prawns and season with little of the lemon juice and pepper.

    Toss around the pan until all prawns are all well coloured and cooked through.

    Then add to bowl.

    Step 5

    Finally cook the halloumi. Should only take a minute or two each side, again until coloured and cooked.

    Add to bowl, toss all ingredients together, serve.

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