Five dishes to bring to a summer barbecue, from salad to dessert

Get stuck into these quick and easy favourites - and get fellow backyard chefs talking

These crowd-pleasers are great for any gathering. Picture: iStock

Summer rolls

recipe by:Michelle Darmody

Handheld yumminess; fill your summer rolls with whatever you like - leftover barbecue meat is the perfect addition for carnivores and cooked prawns are always welcome.

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Main

Ingredients

• For the dip:

• 2 tbsp soy sauce

• 1 tbsp toasted sesame oil

• 2 tsp of runny honey

• 1 medium clove of garlic, crushed

• 1 tsp of crushed black pepper

• For the rolls:

• 50g thin rice noodles

• a handful of lettuce leaves, washed and very roughly chopped

• a small handful of mint, washed and very roughly chopped

• a small handful of coriander, washed and very roughly chopped

• 1 carrot

• 8 rice paper sheets

• a small handful of sesame seeds

Method

1. To make the dip mix the soy sauce, sesame oil, honey, black pepper and garlic and set aside. You can add some sesame seeds or chopped chillies as well if you wish. Set aside to allow the flavours to blend.

2. Soak the rice noodles for 15 minutes in just boiled, slightly salted water.

3. Using a potato peeler slice the carrots into very thin strips.

4. Fill a large flat bowl with just-boiled water and carefully dip a rice paper sheet into the water for about 15 seconds, until translucent and soft. Place it onto a clean tea towel to remove excess water then transfer onto a chopping board.

5. Place a line of noodles, carrot strips, lettuce, mint and coriander along one side of the rice paper disc. Sprinkle the filling with sesame seeds. Lift the other edge over the filling and press it down then roll it up tightly, so it looks like a cigar. You can tuck in each end to make it neater.

6. Repeat with the other rice paper discs and when they are ready to go. Serve with the dip.

Grilled summer salad

recipe by:Currabinny Cooks

Full of bold ingredients, add this salad to your summer menu

Servings

4

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Starter

Ingredients

• 2 medium courgette (one green, one yellow)

• 1 medium red onion

• 200g good quality feta

• 2 garlic cloves, crushed

• good pinch of sea salt

• 2 tbsp white wine vinegar

• 120ml extra virgin olive oil

• freshly ground black pepper

• handful of basil leaves, torn or shredded

• good pinch of red pepper or chilli flakes

Method

1. Cut the courgette into oblong slices and the red onion into 8 wedges. Make a quick marinade by whisking together 100ml of olive oil, two tablespoons of white wine vinegar and the crushed garlic, along with a small pinch of sea salt.

2. Place a griddle pan on a medium high heat until very hot, add the rest of the olive oil before placing the courgette on the hot griddle and season with salt and pepper. Cook both sides until tender and showing black marks from the grill. Remove from the pan and set aside.

3. Add the red onion to the hot griddle and cook until tender and slightly charred.

4. Arrange the grilled courgette and red onion on a serving platter, crumble the feta over and drizzle with the marinade. Sprinkle the red pepper flakes over, and garnish with freshly torn basil leaves.