Wine & Dine Cookbook - - FEATURE -

Most peo­ple think only of meat when they think bar­be­cue. But Sam Ch­ablani, bar­be­cue mae­stro for­merly of Fat Lulu’s, says, “There are so many mag­i­cal veg­eta­bles that pick up phe­nom­e­nal flavours with char­coal.” In his words, here are his favourite greens for grilling.

1. SWEETCORN. No oil, no salt, just the nat­u­ral sugar of the sweetcorn and the ro­bust char from the coals.

2. JUMBO GREEN AS­PARA­GUS. Sea­son heav­ily with salt and oil and just get them black. You’d be sur­prised how well as­para­gus takes to high heat cook­ing.

3. OKRA. Now I know what you're think­ing. Who wants to eat that slimy stuff off the grill? In Viet­namese cui­sine, grilled okra mar­i­nated in a sam­bal is a lo­cal favourite as the grill and spices just com­pletely negate the gooey stuff.

4. HONGKONG KAILAN is prob­a­bly one of the most un­der­rated veg­eta­bles for grilling. Char­ring raw kailan leaves over the grill briefly and then let­ting them rest in a warm area to crisp up will make you ques­tion why you didn't think of this ear­lier.

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