Grilled green salad with burrata

That was one of the biggest surprises for me while testing the recipe for my book. As a germ of the idea, I thought maybe it wouldn’t be as fun as it sounds, but it’s actually a lot better. The natural sweetness of the peas and broccoli contrasts nicely with their bitter, charred edges, and the gemstone salad captures all sauces in various frills and nostrils. Salad doesn’t really need cheese to be honest. People love the burrata though.

Prepare 5 minutes
cook 10 minutes
serve 2

1 LinkedIn 1 tablespoon of pumpkin seeds
J tender cauliflower
J sugar snap
2 babies
lettucequarters lengthwise
neutral oil (such as sunflower or vegetable)
1 small handful basil leaves (my choice)
1 burrata (my choice)

for seasoning
2 tablespoons of lemon juice
1 teaspoon honey
1 clove garlic
Peeled and powdered or finely grated
2 tablespoons of extra virgin olive oil
sea ​​salt and black pepper

Prepare a grill for direct grilling over medium heat. Combine sauce ingredients, some salt and pepper in a clean bowl or bowl with a lid and whisk or combine.

In a dry skillet over medium heat, lightly toast the pumpkin seeds, stirring to avoid burning, then set aside.

Saute the broccoli, peas, and small gems in a little neutral oil and season with salt. Roast the peas with sugar on a skewer, then grill all the vegetables over direct heat until well charred. Don’t be afraid to get some really charred bits of this broccoli – it really comes to life in the marinade. (To cook indoors, heat a cast iron griddle over high heat for at least five minutes, then use it to char the vegetables.)

Mix all the warm roasted vegetables with the sauce and arrange on a plate. Mix pumpkin and basil seeds, if using. Put the burrata on top if you like and serve.

Tapered Cabbage With Butter Brown Shrimp

Helen Graves Roasted Pointed Cabbage With Butter Brown Shrimp. Photo: Ola O Smit/The Guardian. Food Styling: Esther Clark. Prop design: Anna Wilkins

Also known by its more fashionable nickname, Hesby, the pointy cabbage is made for barbecue. The curly leaves burn slightly while the center softens and evaporates. I love it with lemon butter and lots of baby brown prawns that are tender and smeared with butter.

Prepare 5 minutes
cook 20 minutes
serve 2 as main4 with other dishes

2 tapered cabbageLimp outer leaves torn and discarded, the rest cut into quarters
sea ​​salt and black or white pepper
60J butter
J brown shrimp
tablespoons of lemon juice

Prepare a grill for direct grilling over medium heat. Cook the quarters of the cabbage in a saucepan of boiling salted water for 2 minutes, then drain. Meanwhile, melt butter in a small saucepan. Once the cabbage quarters are dried, brush them with some melted butter.

Roast the cabbage over direct heat until charred, six to eight minutes on each side. (To cook indoors, heat a cast iron griddle over high heat for at least five minutes, then roast quarters of peeled cabbage over high heat until charred and cooked through.)

Add the browned shrimp, lemon juice, and a pinch of salt and pepper to the butter pan and cook until the shrimp is warm.

Arrange the cabbage quarters, cut up, on a plate, pour over the shrimp butter and serve.

Spring coleslaw with peas, almonds and miso

Helen Graves’ spring coleslaw with peas, sugar, almonds and miso. Photo: Ola O Smit/The Guardian. Food Styling: Esther Clark. Prop design: Anna Wilkins

Coleslaw may be the greatest barbecue side dish ever, so it deserves the attention it deserves. This springtime iteration is light, fresh, and crunchy, with just enough salty intensity in the marinade to keep you coming back for a scoop or three.

Prepare 10 minutes
cook 5 minutes
serve 4

30J peeled almonds
1 teaspoon white miso
Ml milk
teaspoon ground white pepper
J sugar snapCut lengthwise into thin slices
3 green onionsCut lengthwise into thin slices
1 kahlabi (about 350g), peeled and thinly sliced ​​(use a mandolin if you have one)
sea ​​salt (my choice)
2 tablespoons finely chopped dill

In a dry skillet over medium heat, toast the almonds slightly, stirring regularly, until golden (about 5 minutes). Remove from the fire and chop coarseness.

Put the miso, yogurt, and white pepper in a bowl and whisk together.

Mix the peas, green onions and kohlrabi in a bowl. Pour the buttermilk sauce on top, toss well, then check to see if it’s seasoned—you may want to add a pinch of salt, even though the miso is already salty. When satisfied, add toasted almonds and dill and serve.

  • Recipes from Live Fire: Seasonal Barbecue Recipes and Stories of Old and New Live Fire Traditions, by Helen Graves, published by Hardy Grant for £26. To order a copy for £22.62 go to guardianbookshop.com