ULTIMATE VEGGIE BARBECUE

sometimes too much on meat and fish on a barbecue. This recipe takes full advantage of wonderful summer vegetables.

● 1tbsp balsamic vinegar

● 1tsp Dijon mustard

● 2 garlic cloves, finely grated

● 2tbsp capers in brine, finely chopped

● ½ a bunch of flat-leaf parsley, leaves chopped vegetable oil and season with salt and pepper.

Place the corn, broccoli, spring onions and lettuce in a

Serves 4 large dish. Drizzle with the

● 2 corn cobs remaining oil and season.

● 1 broccoli head To make the harissa

● 1 aubergine, cut lengthways yoghurt, mix everything in a

into 1cm (½in) thick slices Heat your barbecue until hot. bowl and season to taste.

● 50ml (2fl oz) vegetable oil Blanch the corn cobs in a pan To make the dressing, mix

● Sea salt and freshly of boiling salted water for 2 everything in a bowl and

ground black pepper minutes, then plunge into a season to taste.

● A bunch of spring bowl of iced water. Peel the Cook the aubergine, corn

onions outer layer off the broccoli and spring onions on the hot

● 2 heads of gem stalk and quarter the head barbecue until charred on

lettuce, halved lengthways. Blanch the head each side. After a few

lengthways and stalk for 2 minutes, then minutes, add the broccoli

For the harissa yoghurt plunge into iced water. When and cook until charred. Finish

● 2tbsp rose harissa paste the corn and broccoli are cold, with the lettuce, which will

● 100g (3½oz) Greek yoghurt drain and pat dry with only take about 2 minutes on

● Grated zest and juice of kitchen paper. Cut the corn each side. Place everything

1 lemon cobs in half. Brush the on a platter and drizzle with

For the dressing aubergine slices liberally on the harissa yoghurt, then the

● 50ml (2fl oz) olive oil both sides with some of the dressing. Serve hot.

on there too long. Halve them, put them on quickly, then set aside to cool – and just pour a simple dressing over

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