Summer BBQ

When it is this hot, food probably isn’t the first thing on your mind, right? Think swimming, sunbathing, reading etc. But, then again, there’s nothing more fun than throwing a barbecue for friends and family. This is why I have decided to post four easy and refreshing (vegetarian) recipes that won’t keep you busy in the kitchen all day. The recipes are all very filling, which means you won’t get hungry without eating meat or fish (rest assured, meat-eaters will love them, too!). Now find someone to help you decorate the table. You can find cute themes and colour schemes on Pinterest. Remember, a pretty table always makes good food taste even better!




Serves 6

  • 3 cups cooked quinoa
  • 3 cups of boiled green beans
  • 4 handfuls of baby spinach leaves
  • 15 cherry tomatoes in 4 parts
  • 1/2 cup roasted pine nuts
  • 100 g feta
  • Olive oil and lemon juice (1 lemon)
  • Pepper and salt

Place the cooked quinoa, the green beans and roasted pine nuts in a large bowl (wait until everything has cooled down before adding the rest). Add the cut up cherry tomatoes and baby spinach leaves before serving to avoid sogginess. Mix everything together and crumble the feta on top of it (also, one of the funnest thing to do!). Lastly, top the salad with 3 tbsp of olive oil, lemon juice, pepper and salt.


Serves 6

  • 3 large sweet potatoes
  • 1/2 cup pine nuts
  • Olive oil

Peel the potatoes, cut them into cubes and boil them. Top them with roasted pine nuts and 2 tbsp of olive oil before serving. On warm days, I suggest letting the potatoes cool down and then placing them in the fridge until serving because… Who wants boiling-hot potatoes when it’s 35 degrees out?



Serves 6-10

  • 350 ml fromage frais maigre
  • 6 mint leaves
  • Lemon juice (1/2 lemon)
  • Handful of pomegranates
  • Pepper and salt
  • Olive oil

Blend the fromage frais, mint leaves, lemon juice, pepper, salt and 1 tbsp of olive oil together. Right before serving top the sauce with pomegranates and another tbsp of olive oil (optional: 2 mint leaves to decorate!)


Serves 6

  • 3 (ripe/soft) avocados
  • Lemon juice (1/2 lemon)
  • 2 small fresh chilli peppers
  • 4 cherry tomatoes
  • Handful of coriander
  • Pepper and salt

Blend the avocado with the lemon juice, chilli peppers (remove the insides and cut into small pieces), the pepper and salt. Then stir in the coriander and cherry tomatoes (cut into quarters). Don’t make this too long before serving as the avocado will brown.


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