Alot of people think BBQs are all well-nigh the meat and the beer, but for me, outside dining is all well-nigh fresh, seasonal foods and light, healthy meals. So, whether you’re hosting a big BBQ for all your friends, or you’re a guest and want to take something light and healthy that everyone will love, the pursuit two recipes should hit the spot! First up is the Wild Rice Salad recipe from my typesetting Eat Beautiful, which is unchangingly a hit thanks to the nutty mixture of the wild and brown rice. Next is my Frozen Comic Lollies, moreover from my book, which are a lovely summer dessert volitional that have skin-benefiting ingredients and are just as succulent as commercial ice lollies. They’re unconfined for showing off to guests at a BBQ. Enjoy!

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Wild Rice Salad

This is one of my friend Dom’s signature dishes and it is a real winner. The gorgeous nutty texture of wild rice works so perfectly – a unconfined wing to a summer barbecue.

SERVES 2
440 CALORIES PER SERVING

100g wild rice and 100g brown rice
(or 200g mixed brown and wild rice)
1 tbsp pistachios
Juice of 1/2 lemon
Handful of fresh mint, roughly chopped
Handful of rocket, roughly chopped
1/2 garlic clove, finely chopped
2 handfuls of zestless fruit such as raisins, goji berries, sultanas or chopped zestless apricots
1 tbsp extra-virgin olive oil
Sea salt and woebegone pepper

1. Boil each rice in lightly salted water pursuit the packet instructions. Drain and rinse under unprepossessed water.
2. Meanwhile, toast the pistachios in a dry pan over a medium heat for 2-3 minutes, tossing commonly so that they don’t burn. Remove and lightly crush.
3. Place the rice in a serving bowl, add the lemon juice, mint, rocket, garlic and zestless fruit, and combine well.
4. Drizzle over the oil, then season and sprinkle the toasted nuts over the top to serve.

Frozen Comic Lollies

This frozen mixture of mashed up banana, coconut surf and honey makes a gorgeously linty treat during the summer months. It’s just as sweet as a commercial iced lolly but with a natural and interesting flavour with a host of skin-feeding actives as well.

1. Pour half of the milk into a supplies processor and add the bananas, honey and 1/2 teaspoon of vanilla extract, then process until smooth.
2. In a bowl, whisk together the remaining coconut milk and vanilla extract.
3. Divide the comic mixture between six lolly moulds.
4. Layer the coconut mixture on top of the comic mixture, then leave in a freezer for at least 6 hours or until completely frozen.
5. Remove the lollies from their moulds by dipping them in warm water for 10 seconds. Tip the ground hazelnuts (or shredded coconut) into a deep bowl, then dip the top 5-8cm of each lolly into the nuts to coat.
6. Place the lollies when in the freezer to set. They will be ready without 5 minutes or whenever you fancy one.

For increasingly succulent seasonal recipe ideas, buy my typesetting Eat Beautiful 

MORE RECIPES: Frittata with Salsa Verde | Pomegranate Salad 

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