It’s officially BBQ season, when I first decided to vegan it was in the middle of the winter and I didn’t really think about my favourite season, summer. What comes hand in hand with summer? BBQs! I feel like BBQs are a British necessity, as soon as that sun comes out most of us rush into the garden to set fire to some food, or if you’re my dad, you pick a day and have a BBQ regardless of the rain (thank god for the golf umbrella). But if I think about BBQs I still think of wracks of meat – but don’t be fooled BBQ season can be veganised!
Vegan BBQ essentials:
- No Bull burgers from Iceland
- Linda Mccartney Sausages I get mine from Tesco
- Garlic bread
- Baked potatoes
Now your salads don’t need to be a sad piece of lettuce and a diced tomato! This salad is perfect for taking along to a BBQ for everyone to eat (or just eating for a light dinner).
What you need:
1 cup of dried cous cous
5 small gherkins
2 x tomatoes
1/2 cup cucumber
2 spring onions
1 x avocado
Bunch of mint
1/4 cup apple cider vinegar
Juice from 1/2 a lemon
Serves 3 for meals or lots as a BBQ side
Cook your cous cous, I just whack it into a jug and pour 1 cup of boiling water over it, stir with a fork and cover. Once it’s cool it’s ready for this summery salad.
Dice all of the veg – simple eh? Throw all of the vegetables into the large bowl and add in the lemon juice along with the apple cider vinegar.
Give the salad mix a good stir, chop your mint up and fire that in too along with the cold cous cous. THAT. IS. IT. Seriously.
This works as well with quinoa too.