Summer BBQ: Recipe Ideas – Wendy Rowe

Many people think that barbecues are all about meat and beer, but for me, outdoor meals are about fresh, seasonal food and light, healthy eating. So whether you’re hosting a big BBQ for all your friends, you’re a guest and want to take something light and healthy for everyone to love, the next two recipes should be there! The first is a recipe for the wild rice salad from my book “Eat Beautiful.” This has always been a hit thanks to the nut mixture of wild rice and brown rice. Next up is my frozen banana rory, from my book, a lovely summer dessert alternative with attractive ingredients for the skin, and as tasty as commercial ice-rich ice. They are perfect to show off to guests at a barbecue. enjoy!

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Wild Rice Salad

This is one of my friend Dom’s signature dishes and a real winner. The gorgeous nutty texture of the wild rice works perfectly. This is perfect for summer barbecues.

Serve 2
440 calories per meal

100g of wild rice and 100g of brown rice
(or 200g of mixed brown and wild rice)
1 tablespoon pistachio
1/2 lemon juice
A handful of almost chopped fresh mint
Almost a handful of rockets
1/2 Garlic cloves, finely chopped
Two handfuls of dried fruits, including raisins, goji berries, sultanas and chopped dried apricots
1 tbsp extra virgin olive oil
Sea salt and black pepper

1. Follow the instructions in the packet to lightly boil each rice with salted water. Drain and rinse under cold water.
2. Meanwhile, toast the pistachios in a dry pan over medium heat for 2-3 minutes, toss them frequently to prevent them from burning. Remove and gently crush.
3. Place the rice in a serving bowl and add lemon juice, mint, rocket, garlic and dried fruit and mix well.
4. Drizzle over the oil, sprinkle with seasoned and toasted nuts on top and serve.

Frozen banana lolly

This frozen mixture of mashed-up bananas, coconut cream and honey creates a gorgeous and creamy treat throughout the summer. It’s as sweet as commercial ice lollies, but has a natural, interesting flavor and plenty of skin-eating activity.

1. Pour half of the milk into a food processor, add banana, honey and 1/2 tsp vanilla extract and process until smooth.
2. In a bowl, whisk the remaining coconut milk and vanilla extract together.
3. Divide the banana mixture into six lolly molds.
4. Knit the coconut mixture on top of the banana mixture and place in the freezer for at least 6 hours or until completely frozen.
5. Soak the mold in warm water for 10 seconds to remove the candy from the mold. Tilt the ground hazelnuts (or shredded coconut) into a deep bowl and soak the top 5-8cm of each rolly in the nut and coat it.
6. Place your vacation back in the freezer and set it up. They are ready after 5 minutes or whenever you fantasize.

Buy beautiful things to buy my book for more delicious seasonal recipe ideas

Other recipes: Salsa Verde and Frittata | Pomegranate salad

©Wendy Rowe. Unauthorized reproduction is prohibited.