From the Grill: Helen Graves’ Grilled Salad Recipes | Food

Charred green salad with burrata

This was one of the biggest surprises for me when testing recipes for my book. As a germ of an idea, I thought it probably wouldn’t be as fun as it looked, but it’s actually much better. The natural sweetness of the snow peas and broccoli contrasts so well with their bitter charred edges, and the gem lettuce catches all the dressing in its various flourishes and gills. The salad really doesn’t need cheese, to be honest. But people like burrata.

Preparation 5 minutes
To cook 10 minutes
Serves 2

1 piled up pumpkin seeds
200
g Tender Stem Broccoli
150
g snow peas
2 baby jewel
saladquartered lengthwise
Neutral oil (for example, sunflower or vegetable)
1 small handful basil leaves (optional)
1 burrata (optional)

For dressing
2 lemon juice
2
teaspoon of honey
1 clove of garlic
peeled and crushed or finely grated
2 tablespoon extra virgin olive oil
sea ​​salt and black pepper

Prepare a barbecue for direct cooking over medium heat. Combine dressing ingredients and a little salt and pepper in a clean lidded jar or bowl and shake or whisk to combine.

Lightly toast the pumpkin seeds in a dry skillet over medium heat, tossing them around in the pan to make sure they don’t burn, then set aside.

Toss the broccoli, snow peas and small nuggets in a little neutral oil and season with salt. Thread the sweets onto a skewer, then grill all the vegetables over direct heat until charred. Don’t be afraid to get some really charred bits on this broccoli — it comes to life in the dressing. (To cook indoors, heat a cast iron skillet over high heat for at least five minutes, then use it to char vegetables.)

Toss all the hot grilled vegetables with the dressing and arrange on a plate. Mix pumpkin seeds and basil, if using. Garnish with burrata, if desired, and serve.

Sweet Cabbage with Brown Shrimp Butter

Helen Graves Grilled Honey Cabbage with Brown Shrimp Butter. Photography: Ola O’Smit/The Guardian. Food styling: Esther Clark. Accessory Style: Anna Wilkins

Also known by its much trendier nickname, hispi, sweet cabbage was made for grilling. The curled leaves burn a little, while the center softens and smokes. I love it with a lemony butter and lots of small brown shrimp, themselves soft and buttery.

Preparation 5 minutes
To cook 20 mins
Serves 2 as main4 with other dishes

2 cherished cabbagesdrooping outer leaves torn off and discarded, remainder cut into wedges
sea ​​salt and black or white pepper
60g Butter
100
g brown shrimp
1
lemon juice

Prepare a barbecue for direct cooking over medium heat. Cook the cabbage wedges in a pot of boiling salted water for two minutes, then drain. Meanwhile, melt the butter in a small saucepan. Once the cabbage wedges have been drained, brush them with a little melted butter.

Grill the cabbage over direct heat for six to eight minutes on each side, until charred. (To cook indoors, heat a cast iron skillet over high heat for at least five minutes, then grill the blanched cabbage wedges over high heat until charred and cooked through.)

Put the brown prawns, lemon juice and a little salt and pepper in the butter pan and cook to warm the prawns.

Arrange the cabbage quarters cut side up on a plate, pour the shrimp butter on top and serve.

Spring Coleslaw with Snow Peas, Almonds and Miso

Helen Graves Spring Coleslaw with Snow Peas, Almonds and Miso. Photography: Ola O’Smit/The Guardian. Food styling: Esther Clark. Accessory Style: Anna Wilkins

Coleslaw is perhaps the best barbecue side dish of all time and should therefore be given the attention it deserves. This springtime iteration is light, fresh and crunchy, with enough savory intensity in the dressing to keep you coming back for another spoonful or three.

Preparation 10 minutes
To cook 5 minutes
Serves 4

30g Blanched almonds
1
teaspoon of white miso
150
ml Buttermilk
¼
teaspoon ground white pepper
150
g snow peasthinly sliced ​​lengthwise
3 spring onionsthinly sliced ​​lengthwise
1 kohlrabi (about 350g), peeled and thinly sliced ​​(use a mandolin, if you have one)
Sea salt (optional)
2 finely chopped dill

Lightly toast the almonds in a dry skillet over medium heat, stirring regularly, until golden in spots (this will take about five minutes). Remove from heat and coarsely chop.

Put the white miso, buttermilk and white pepper in a bowl and whisk to combine.

Combine snow peas, spring onions and kohlrabi in a bowl. Pour over the buttermilk dressing, mix well, then check the seasoning – you can add a small pinch of salt, although the miso is already salty. Once you’re satisfied, add the toasted almonds and dill, and serve.

  • Recipes taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New, by Helen Graves, published by Hardie Grant at £26. To order a copy for £22.62, go to guardianbookshop.com


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Rozella J. Cook