A barbecue cookbook provides comprehensive guidance for outdoor cooking, from basic techniques to advanced recipes. Included is a detailed recipe for a vibrant halloumi and mango salad with a green herb dressing, designed for al fresco dining. The recipe combines grilled halloumi, sweet mango, fresh vegetables, and a zingy dressing, serving 6 as a side or 4 as a main.
is filled with recipes for every level of barbecue enthusiast, alongside handy technical guides for cooking outdoors. From basic fire-building to grill zones and fool-proof marinades, zesty salads and show-stopping feasts, this book has everything you need for summer al fresco dining.
“This salad was made for outdoor eating with its big flavours, fresh textures and a punchy green herb dressing that brings everything to life. Golden-seared halloumi, sweet mango, creamy avocado and a heap of vibrant veg. It’s fresh, filling and a serious looker when laid out on the table. A real crowd-pleaser.
”Serves 6 as a side or 4 as a main500g heritage tomatoes, chopped into large chunks1 ripe mango, peeled and chopped into chunks250g halloumi, sliced into batons or slabsFor the herb dressing1 garlic clove100ml extra virgin olive oilFirst make the herb dressing. Reserve some of the herbs for the salad. Blitz the remaining herbs, green chilli, garlic, lime zest and juice, vinegar, honey and oil in a food processor until smooth and vibrant.
Taste and season with salt and pepper. Chill until needed. It’ll keep for a day in the fridge and gets even better as the flavours mingle. Spread the black beans and spinach across a large serving board or platter.
Arrange the tomatoes, cucumber, mango, onion and radishes over the top. Use your hands to gently mix and toss the ingredients, keeping the salad loose and rustic. Brush the halloumi slices with a little olive oil and grill over direct medium-high heat for 2-3 minutes per side until golden and lightly charred. You want crisp edges and a soft, gooey middle.
Set aside to cool slightly before adding to the salad. Add the avocado slices, crumbled feta and grilled halloumi pieces to the rest of the salad. Scatter over the reserved fresh herbs and serve with a jug of that zingy green herb dressing on the side. It’s perfect warm or chilled, as a vibrant side or a showstopping main.
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