From Garden to Grill - a Homegrown Summer Feast
Summer is the peak of the growing season, and the allotment is bursting with flavour — from crisp courgettes and glossy aubergines to tender broad beans, earthy beetroot, new potatoes, and fragrant herbs. It’s the perfect time to fire up the BBQ and turn your harvest into a fresh, seasonal feast.
Whether you're hosting at home or taking a few homegrown treats to share, this guide is packed with fresh, easy recipes that turn your summer crops into a vibrant, seasonal feast. From colourful dips to chargrilled veg and zingy salads, it’s all about good food, good company, and making the most of everything your plot has to offer.
Broad Bean Hummus
A fresh take on a BBQ essential.
To make:
Blanch and double-pod broad beans. Blitz with lemon juice, garlic, olive oil, and tahini (or yoghurt). Season and top with chopped mint or dill. Serve with grilled flatbreads or veggie sticks.
Beetroot Yoghurt Dip
Vibrant, creamy, and earthy with a refreshing tang.
To make:
Roast or grate beetroot. Mix with Greek yoghurt, lemon juice, garlic, and a little dill or mint. Swirl with olive oil and sprinkle with toasted seeds.
Herby New Potato Salad
Simple, zesty, and satisfying.
Boil new potatoes, then halve them while they are still warm. Toss with olive oil, cider vinegar, mustard, salt, and a generous amount of chopped herbs (such as parsley, dill, and chives). Add chopped spring onions or pickled shallots.
Courgette, Jalapeño & Feta Nachos
Crunchy, salty, spicy — BBQ snacking at its finest.
To make:
Thinly slice courgettes and grill until charred. Scatter over tortilla chips with crumbled feta, finely sliced jalapeños, chopped tomatoes, and a drizzle of hot honey or chilli oil. Grill or bake until the cheese melts. Serve with yoghurt or salsa.
Aubergine & Red Onion Kebabs with Charred Salsa
Smoky veg with a bold, punchy dressing.To make:
Skewer chunks of aubergine and red onion. Brush with oil and grill until charred and soft. Blitz or finely chop more grilled onion, tomato, garlic, and herbs for a salsa. Add a splash of vinegar or lemon juice to finish.
Grilled Tomato Caesar Salad
A BBQ twist on a classic salad.To make:
Halve tomatoes and grill until slightly blackened. Toss with crisp lettuce, grilled bread chunks, parmesan (or veggie hard cheese), and a dressing made from yoghurt, garlic, lemon, mustard, and capers.
Chargrilled Baby Aubergine Meze
Simple and smoky — ideal with dips.
To make:Halve baby aubergines lengthways, brush with oil and grill until tender and smoky. Drizzle with tahini and lemon or serve alongside beetroot or broad bean dips. Garnish with pomegranate seeds or chopped herbs.
Rainbow Slaw with Mint & Mustard
Crunchy, colourful and zippy — a BBQ staple with a fresh twist.
To make:
Finely shred red cabbage, carrots, and kohlrabi or courgette. Toss with a dressing of olive oil, apple cider vinegar, wholegrain mustard, honey, and chopped mint.
Roasted Courgette & Halloumi Skewers
Grill-friendly and endlessly adaptable.
To make:
Cube courgette, halloumi, and cherry tomatoes. Skewer, brush with oil and herbs, and grill until golden. Finish with a squeeze of lemon and sprinkle of za’atar or chilli flakes.
Grilled Fruit with Honey & Yoghurt
A summery sweet treat straight from the plot.
To make:
Skewer soft fruit like plums, rhubarb chunks, or strawberries. Grill briefly until lightly caramelised. Drizzle with honey and serve with Greek yoghurt and a scatter of oats or toasted nuts.
Grown, Grilled, and Gathered
A summer allotment BBQ is more than a meal. It’s a celebration of self-sufficiency, of earth-to-plate eating, of sharing stories while dipping flatbread into beetroot yoghurt and crunching on homegrown slaw.
So get harvesting, light the grill, and gather your people. The best summer moments are the ones seasoned with soil, sun, and laughter.
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