This dish wins on the novelty and flavour fronts: sweet grilled whole leeks dipped in a creamy roasted red pepper and almond-based dip.
Grilling watermelon softens it's flavour while keeping it sweet and refreshing. It's a natural pairing for salty haloumi (aka squeaky cheese) and this assortment of bold Greek flavours.
Grilling nectarines on a scorchingly hot grill turns them into caramelised, sunny-tasting morsels that work with both savoury and sweet dishes.
This is hearty salad is layered in texture and flavour. The star is the grilled radicchio, which takes on a deeper flavour, and with crisp edges that deliciously soak up any dressing - in this case, syrupy balsamic vinegar and peppery olive oil.
The nuttiness of the avocado shines through when grilled, which works well with the tart labneh and piles of fragrant mixed herbs in this dish. It's sure to turn even the staunchest hot-avocado sceptic.
This booze-soaked, Brazilian-flavoured pineapple may become your new BBQ staple. Sweet, spicy, limey, lively and super easy.
Grilling lettuce may sound weird, but trust the Italians and Spanish on this one - it brings out the sweetness and gives it a charred edge. This dish would make a perfect summer appetiser or side dish.
Celebrate the sweet and golden flavour of peaches by grilling them until darkly golden then combining them in a salad with peppery frisee, aromatic lavender, and a mustard-based dressing. Wow.
A modern Australian tasting arrangement which just involves grilling carrots, making a dressing, and combining all ingredients. Little work for a lot of flavour.
Give your dishes chef appeal with this pretty violet-hued red cabbage puree. Here's it's paired with crisp, charry cabbage but would work well with grilled fish, lamb, chicken and other meat.
Shallot oil boosts this already stellar side to new flavour heights. Hot tip: double the oil quantity and keep it to add to dressings for added savoury depth.
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This is a quick and easy dish that would be an ideal side for a barbeque lunch. It’s oily and juicy, perfect messy eating. As you char the watermelon, its flavour mellows and deepens but it still remains crunchy enough to give textural contrast to the soft oozy mozzarella.
Zucchini hummus is a fresher, lighter alternative to the chickpea variety and only takes a few minutes to prepare. Use as a base for vegetables, as a spread for sandwiches or as a dip. Adjust the flavour with different spices and eat within two days.
Slightly Japanese in style, this dish highlights eggplant’s subtle flavour with charry smokiness and some sharp vinegar. The sesame gives crunch at the end but also adds a creaminess from the tahini. This should be served barely warm, perfect for a summer starter or side dish.