Get grilling! 4 healthy summer BBQ recipes

BBQing is not just a really fun way to cook but it’s also a great time to try some healthier options too. Sneaking in some fruit and veggies while the BBQ is lit can elevate the flavours and make them much more enjoyable for the whole family.

And that’s exactly what James Hudson, Vitality’s Performance Champion, has done with his four BBQ recipes. 

From Thai-inspired Pork and Pineapple Skewers, destined to be a crowd-pleaser, to a healthy twist on a classic coleslaw and a Strawberry & Cream Salad – yes you heard that right. 

Find out how to make all of James’s recipes below. 

Recipe 1: Pork & Pineapple Skewers

Watch James make this recipe below.

Ingredients for 4 portions/8 skewers:

• 600g pork fillet
• 30g dark brown sugar 
• 1 whole pineapple, fresh, chopped
• 1 whole, medium red pepper
• 3 cloves garlic, grated
• 15g oyster sauce, or vegan oyster sauce
• 15g soy sauce
• 15g fish sauce, or vegan fish sauce

Method:

1. Get the BBQ coals heating up. First take your pork fillet and cut it into bitesize cubes and transfer to a mixing bowl.
2. To the mixing bowl add the marinade ingredients; 1 tbsp each of soy sauce, oyster sauce, fish sauce. freshly grate your three garlic cloves and add. 
3. Finally, add the dark brown sugar and mix well until the meat is coated in the sticky marinade.
4. Place in the fridge for 2+ hours or overnight is even better. However, if you need to then just let it sit in the bowl whilst you prep the rest of the dish. 
5. Take your red pepper and chop into squares, de-core and trim the pineapple into large cubes also.
6. Now make your skewers by alternating pepper/pork/pineapple along the metal or wood – if you’re using wood skewers, make sure you soak them in water for 2 hours before you need them so that they don’t burn on the BBQ. 
7. When ready place over the hot coals and turn every 2-3 minutes until cooked through. Serve straight away with my Coconut Slaw. 

To make this recipe vegetarian or vegan, you can use vegan fish and oyster sauce and swap the pork out for tofu.

Recipe 2: Coconut Slaw

Ingredients for 5 portions:

• 1 whole red cabbage, grated
• 250g coconut yogurt 
• 2 medium, whole apples, grated
• 3 large, whole carrots, grated
• 1 medium, red onion, sliced
• 1⁄2 cup, loosely packed sultanas

Method:

1. In a large bowl and using a box grater combine grated carrots, apples, sliced red onion and sultanas. Mix together well.
2. Quarter your red cabbage and remove the thick root section in the middle. Grate and add to the bowl, mixing well. 
3. Add the coconut yogurt and mix again, coating the vegetables in the yogurt and serve. 

Recipe 3: Strawberry & Cream Salad

Ingredients for 4 portions:

• 4 whole Waitrose & Partners Essential Slicing Tomatoes
• 10 large strawberries
• 150g burrata 
• 4 tbsp extra virgin olive oil
• 70g cashew nuts
• 30g balsamic vinegar
• 4 sprigs fresh basil

Method:

1. In a frying pan over a low heat, toast your cashew nuts until golden.
2. Chop the strawberries having removed the stalks and hulls into fine dice. Place them in a bowl with the balsamic vinegar and olive oil. 
3. Whisk together to combine the oil and season with salt and black pepper. Roughly chop the toasted cashews and add them to the bowl.
4. Next, slice the tomatoes thinly and spread them out over a large serving plate. Then place the drained burrata cheese in the middle on top of the tomatoes. 
5. Finally, spoon over the strawberry and dressing mixture evenly. Spoon over the last of the dressing and any oil left in the bowl.
6. To finish, tear over the fresh basil leaves and serve with toasted bread; baguette or ciabatta ideally.

To make this dish vegan-friendly, you can use a vegan burrata.

Recipe 4: Corn not on the cob

Ingredients for 6 portions:

• 500g pasta, white, dried, we used farfalle
• 4 large corn on the cob
• 70g Waitrose Pecorino Romano PDO
• 2 whole, average shallots
• 3 tbsp extra virgin olive oil 
• 25g fresh basil
• 2 cloves garlic, grated

Method:

1. Get a pan of salted water boiling and add your pasta. I like dried shapes such as farfalle with this dish.
2. Make sure your coals on the BBQ are nice and hot ready to be cooked on. Use 1 tbsp of olive oil rubbed all over the corn and then place on the BBQ. Cook these for 10-12 mins turning regularly.
3. While your corn and pasta cook, add the two finely chopped shallots to a frying pan with the grated garlic cloves and 2 tbsp olive oil. Fry these gently over a low-medium heat until softened and caramelised.
4. When the pasta is cooked, drain and reserve some of the cooking liquid. Add the pasta to the frying pan with the grated pecorino cheese, the chopped basil leaves and about 1/2 cup of the pasta water. 
5. Mix together and add a little more of the pasta liquid until you have a smooth sauce coating the pasta.
6. Finely remove the corn when cooked from the BBQ (pierce with a knife and check kernels are so), then using a sharp knife slide down the cob removing the cooked kernels and add these to the pasta. Give it a good stir and serve.