Outdoor Dining BBQ Food ideas

Enjoy the summer and gather round with your friends and family for a summery BBQ. Here are some delicous recipes to get those taste buds tingling. 

Spiced Roasted Cauliflower with Hummus and Pomegranate

Roasted until golden and tender, this cauliflower dish packs both wonderful flavours and textures. Serve with crunchy greens.


1 large cauliflower

2 tsp ras el hanout

1 tbsp smoked paprika

1 tsp ground cumin

1 tsp Nigella seeds

1 tsp dried mint

25ml olive oil

To serve:

100g hummus

Seeds of 1 fresh pomegranate

1 handful of fresh mint

1 handful of fresh coriander


Pre-heat oven to 160°C.

Peel the outer leaves of the cauliflower and place the cauliflower on a non-stick baking tray.

Mix together all of the herbs and spices with the olive oil, then pour over the top of the cauliflower.

Season with a little salt and black pepper.

Roast the cauliflower for 45 minutes until tender.

Serve with the hummus, pomegranate seeds, mint and coriander leaves.

Vegan Pulled Jackfruit Burgers

Skip the meat with these ultimate vegan burgers. Slow cooked jackfruit that is sticky and sweet, perfect with a homemade slaw in buns or wraps.

Serves 4.


2 tbsp olive oil

600g tin of prepared jackfruit

1 stick of cinnamon

2 star anise

1 red chilli

1 tsp salt

1 tsp black pepper

30g tomato ketchup

30g brown sauce

20ml dark soy sauce

20ml maple syrup

4 soft white rolls

For the slaw:

2 tbsp olive oil

1 tbsp red wine vinegar

1 bulb of fennel

3 carrots

1 red onion

Small handful of chopped flat leaf parsley


Pre-heat a non-stick casserole dish.

Add in the oil and spices and cook for 1 minute on a medium heat.

Add in the drained jackfruit and cook for a further 5 minutes while breaking up the fruit into strands.

Add in the tomato ketchup, brown sauce, soy sauce and maple syrup then cook for a few more minutes.

If the sauce starts to reduce too much add 50ml of water and continue to cook.

While the jackfruit cooks, finely slice the fennel, red onion and carrot.

Mix the vegetables together and dress with the oil, red wine vinegar and chopped parsley.

Serve the slaw and jackfruit in buns or wraps.

Quinoa, Grilled Courgette, Almond and Pomegranate Salad


200g quinoa

1 large courgette (sliced)

100g pomegranate seeds

60g almonds

1 red onion (finely chopped)

Juice of 1 lemon

1/2 tsp sugar

Small handful fresh mint (roughly chopped)

Drizzle of olive oil


Prepare the quinoa following pack instructions, it should be tender but with a little bite.

Grill the sliced courgette in a hot grill pan or on the BBQ.

Lightly toast the almonds.

Place the quinoa in a bowl and then add all of the other ingredients.

Honey BBQ Glaze


½ cup of runny honey

2 Tbsp. soy sauce

2 Tbsp. ketchup

4 Tsp. Dijon mustard

4 Tsp. Worcestershire sauce

2 Tsp. cider vinegar

2 Tsp. Sriracha (or other Asian chili paste)


Add all of the ingredients to a small mixing bowl and whisk together.

Set aside 1/4 cup of the glaze for drizzling over the cooked meat or vegetables.

Using a basting brush, liberally coat the meat or vegetables with the glaze and transfer to a hot BBQ or griddle. Each time the food is turned add more glaze. The longer you can cook the meat or vegetables for the more intense the flavour will become.

Once cooked drizzle the remaining glaze over the food and serve.