Too hot to grill outdoors? Escape the heat this summer with these dishes that will give you barbecue-style results in your own kitchen.
Caesar salad burgers
SERVES 4
PREP 15 MINS
COOK 10-15 MINS EASY
2 skinless chicken breasts, halved lengthways
2 tsp olive oil
1 lemon, juiced
4 bread rolls, halved
3 tbsp crème fraîche
2 hard-boiled eggs, sliced
1 Little Gem lettuce, chopped punnet of salad cress, snipped 25g parmesan, shaved
1 Heat a griddle pan over a high heat until very hot. Put the halved chicken breasts between two pieces of baking parchment and bash with a rolling pin to flatten. Remove from the paper and brush the chicken with the olive oil.
2 Cook the chicken on the griddle pan, turning once, for 10 mins or until cooked through. Transfer to a plate, pour over a little of the lemon juice and season.
3 Put the rolls on the griddle pan, cut-side down, to lightly toast them. In a small bowl, stir together the rest of the lemon juice and the crème fraîche. Build your burgers with the chicken, egg slices, lettuce, a dollop of the dressing, cress and parmesan.
GOOD TO KNOW
folate 1 of 5-a-day
PER SERVING
383 kcals
fat 20g
saturates 11g
carbs 24g
sugars 3g
fibre 2g
protein 26g
salt 1.0g
Roasted vegetable quinoa salad with griddled halloumi
SERVES 4-6
PREP 15 mins
COOK 45 mins
EASY V
2 tbsp olive oil 1 medium butternut squash,
peeled, deseeded and cut into wedges
4 red onions, cut into wedges 4 large raw beetroots, peeled
and sliced into wedges
200g quinoa, rinsed
1 litre vegetable stock
500g halloumi, cut into 12 slices a few sprigs parsley, picked
for the dressing
1 garlic bulb
1 tbsp lemon juice or vinegar
3 tbsp extra virgin olive oil
1 tsp honey
Diese Geschichte stammt aus der August 2017-Ausgabe von BBC Good Food ME.
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Diese Geschichte stammt aus der August 2017-Ausgabe von BBC Good Food ME.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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