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Grilled green grain salad in a white bowl, with drinking glasses in the background.
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Grilled green grain salad

Grilled green grain salad in a white bowl, with drinking glasses in the background.
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25 mins
Not Too Tricky

serves 6

nutrition per serving

Calories

15%

g

Fat

23%

g

Saturates

18%

g

Sugars

4%

g

Salt

5%

g

Protein

23%

g

Carbs

10%

g

Fibre

-

of an adult’s reference intake

Recipe From

BBQ book front cover

BBQ

By Jamie Oliver

BUY THE BOOK

Ingredients

500g mixed asparagus, tenderstem broccoli & green beans

1 bunch of spring onions

olive oil

2 fresh green chillies

2 x 250g packets of cooked mixed grains

½ a bunch of mint (15g)

½ a bunch of flat-leaf parsley (15g)

1 large ripe avocado

1 lemon

extra virgin olive oil

50g feta cheese

2 tablespoons pumpkin seeds

Method

  1. Light the barbecue (see HOW TO SET UP A CHARCOAL BARBECUE).
  2. Trim the asparagus, broccoli, green beans and spring onions, then spritz with olive oil. Prick the chillies. Working in batches, if needed, line up the veg in a grill basket for easier handling, and grill for 6 minutes, or until softened, turning halfway and charring the chillies alongside. Remove it all to your board.
  3. Heat the grains according to the packet instructions, then tip into a large serving bowl. Finely chop the charred veg, leaving the asparagus and broccoli tips whole, and scrape into the bowl.
  4. To make a dressing, pick most of the mint into a blender, reserving the nice baby leaves. Add the parsley, stalks and all, then halve, destone and scoop in the avocado. Scrape away the bigger bits of blackened skin from the chillies and deseed, then add to the blender with the lemon juice and 2 tablespoons of extra virgin olive oil. Blitz until smooth, loosening with splashes of water until you have a drizzleable consistency. Season to perfection.
  5. Pour the dressing over the salad, gently toss to coat, then crumble over the feta, and sprinkle over the pumpkin seeds and reserved mint leaves. Delicious as it is, as part of a bigger spread, or teamed with my Pomegranate & harissa chicken (page 156) or Quick beetroot mackerel (page 32).

For this recipe you need a graduated set-up. You want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.

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