BBQ party
Top tip:
As the mangoes cook on the barbecue, they soften and become sticky. Use slightly underripe mangoes so they thread firmly onto the skewer without breaking off during cooking.
Recipe from Vegan BBQ by Katy Beskow (Quadrille, £16.99). Photography by Luke Albert.
Spiced Yoghurt Cauliflower & Mango
Serves 4
Marinate cauliflower florets in a simple spiced yoghurt before barbecuing with mango, for an easy and delicious way to cook cauliflower that soaks up all the flavour you give it.
• 6 tbsp plain soya yoghurt
• 1 tbsp sunflower oil
• 1 tbsp mild curry paste (ensure vegan)
• ½ tsp ground turmeric
• ½ tsp ground cumin
• Pinch of dried chilli flakes
• Pinch of sea salt
• 1 small cauliflower, leaves discarded, broken into about 16 bite-sized florets
• 2 firm mangoes, peeled and diced into about 12 bite-sized chunks
• Juice of ½ unwaxed lemon
• Small handful of fresh coriander leaves, roughly torn
1 In a large bowl, whisk together the yoghurt, oil, curry paste, turmeric, cumin, chilli flakes and sea salt until combined.
2 Add the cauliflower florets and coat in the marinade. Cover the bowl with cling film (plastic wrap) or a lid and allow to marinate for 2 hours.
3 Shake off the excess yoghurt marinade from the cauliflower florets and thread onto 4 metal skewers, alternating with the mango chunks. Aim for 4 cauliflower florets and 3 mango chunks per skewer.
4 Ensure that BBQ cooking temperature is at a medium heat.
5 Place the skewers onto the hot grill and cook for 12-15 minutes, turning a few times to ensure even cooking. Remove from the grill and carefully slide the cauliflower and mango off the skewers. Squeeze over the lemon juice and scatter with coriander leaves.
Harissa-Marinated Aubergine Burger with Baba Ghanoush & Dukkah
Serves 6
Impress your BBQ guests with this flavoursome and spicy plant-based burger!
• 2 medium aubergines (eggplants), about
600g (1.3lb)
For the harissa marinade:
• 4 tbsp rapeseed oil
• 2 tbsp Harissa
• 1 pinch ground cumin
• Juice of 1 lime
• 1 tbsp cane sugar
• 1 garlic clove
For the baba ghanoush:
• 2 medium (eggplants), about 600g (1.3lb)• 2 cloves, with the skin on• Juice of ½
