BBQ Vegan Salad with Pistachio Pesto Recipe
Jun 01, 18
|Dinner Lunch Pistachios Recipe Snacking
Seeing as it’s still National BBQ Week I thought I’d rustle up another recipe that will get you out in the garden with family and friends. This BBQ Vegan Salad drizzled with Pistachio Pesto recipe is so easy and looks amazing, the longest part of this recipe is the chopping and the shortest? you eating it. The UK is becoming real lovers BBQ’s, and too right, there’s nothing better than cooking your food in the sunshine with a beer in your hand.
16 Baby plum tomatoes
1 Red pepper
1 Yellow pepper
1 Red onion
150g Sweet potato
2 tbsp Olive oil
1 Bag of rocket
Salt and pepper to taste
Handful Natural Kernels
1 Garlic clove
50g Pine nuts
2 tbsp Extra Virgin Olive Oil
1tbsp Smooth Pistachio butter
♥ If you don’t have metal skewers soak the wooden ones now for 20 mins, this will stop them from burning on the BBQ.
♥ Chop the sweet potato into rounds. Keep the potatoes skin on (that’s the best bit!) and chop the rounds to the thickness of two £1 coins.
♥ Cut the rounds into quarters and part boil them.
♥ Meanwhile, Chop the courgette into rounds, the peppers into squares and the onion into 8 equal pieces
♥ Once the sweet potato has finished part boiling, put all the veggies in a boil (don’t forget the baby plum tomatoes). Then add the olive oil and season with salt and pepper and mix together.
♥ Skewer the veggies.
♥ Place the skewers to one side as its now time to make the pesto. Put all the ingredients for the pesto into a food processor and blend until smooth.
♥ Cook the skewers on the BBQ for 10 mins, turning halfway through. While they’re cooking, place the rocket onto a large sharing plate.
♥ Plate the cooked skewers on top of the bed of rocket (you can either take the veg off the skewer or leave them as they are, it’s up to you!).
♥ Sprinkle with pistachios kernels and drizzle the pesto.
Tip: Put your pistachios shells on the BBQ to give your food a smoked flavour. Why not show us your BBQ fest on Instagram using our hashtag #nutsaboutborna.
Emma Langston, Content Writer at Borna Foods