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Privacy NoticeWith the number of sunny days seemingly increasing each week, visions of summer are within touching distance. From wholesome family picnics to fruity cocktail ice lollies, we certainly can’t wait for the fresh flavours of summer to find their way onto our plates. And what signals summer more than a barbecue? Come rain or shine, nothing quite says ‘it’s summer’ more than cooking up a storm outdoors and eating al fresco. But you don’t have to be a meat eater to make the most of barbecue season. Here OK! shares three vegetarian recipes where the humble California walnut is the star of the show… Pulled aubergine, halloumi and California walnut sliders Makes 6
Pulled aubergine, halloumi and California walnut sliders are bursting with flavour
(Image: Clive Shalice)
Ingredients 2 aubergines 2 tbsp barbecue sauce 50g California Walnuts, chopped Salt and pepper 6 small floured baps, halved 250g halloumi, sliced into 6 1⁄2 tbsp olive oil 6 Little Gem lettuce leaves Tomato chutney, to serve Method Place the aubergines on a barbecue or griddle pan and cook for 15-20 minutes, turning occasionally until soft and slightly charred. Wrap in foil and leave until cool enough to handle. Cut the ends off the aubergines and remove the skin. Cut them in half and pull apart the flesh. Place in a bowl and mix in the barbecue sauce and walnuts. Season. On the barbecue or griddle pan, toast the baps until golden. Brush the halloumi slices with a little oil and barbecue or griddle for 1-2 minutes on each side, until golden. Place a lettuce leaf on each bap base, top with aubergine mix and a slice of halloumi. Add a spoonful of tomato chutney and top with the bap lid to serve. Barbecue gem lettuce, california walnuts and feta salad Serves 4
Barbecue gem lettuce, California walnuts and feta prove that salads are far from boring
(Image: Clive Shalice)
Ingredients 2 little Gem lettuces, quartered 2 tbsp extra-virgin olive oil 400g mini watermelon, sliced into 2cm rounds 100g feta cheese 50g California walnuts 1 tbsp white wine vinegar Salt and pepper Method Brush the cut surfaces of the lettuce with a little oil and add to a barbecue or griddle pan. Cook for 1 minute on each side until lightly charred, then transfer to a serving plate. Brush the watermelon slices with a little oil and barbecue or griddle for 2-3 minutes each side to give light bar marks. Cut each slice into 6 wedges and add to the plate. Crumble on the feta and sprinkle with walnuts. Whisk the vinegar into the remaining oil, season and drizzle over the salad. Barbecue corn on the cob Makes 4
Add some serious flavour to corn on the cob with this recipe
(Image: Clive Shalice)
Ingredients 4 corn on the cob 1-2 tsp olive oil 50g butter, softened 1⁄2 tsp smoked paprika 1 red chilli, finely chopped 25g California Walnuts, finely chopped Salt and pepper 1 tbsp coriander, chopped Method Rub the corn cobs with a little oil and place on a barbecue or griddle pan. Cook for 15-20 minutes, turning occasionally until slightly charred. Meanwhile, mix together the butter, paprika, chilli and walnuts in a bowl and season. Place the corn cobs on a large sheet of foil, spread over the butter and wrap up in the foil to seal. Return them to the barbecue or pan for 5 minutes until the butter has melted, then serve. READ MORE Click here for today’s top showbiz news Boost energy levels and sleep quality with The Imperfect Nutritionist’s dishes Olympian Tom Daley’s essential Coronation recipes – blue cheese scones to lemon tarts ‘I’m a Royal chef – here are my top Coronation spread recipes’ Showstopping Coronation-inspired recipes that chocoholics will drool over Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
