I know it's hardly BBQ weather down here, but there is a massive fireworks championship on near me so the family and I are going up with a disposable BBQ and some lamb & pink pepper burgers. So much has been written about the best way to cook massive amounts of meat but you don't hear much about sides unless you're in America, where potato salad, pickles and the water used to make bread (I kid you not - Eat my Globe's Philly Cheese Steak) are religiously worshipped. And that's not including the covenants and cults that surround every self-respecting BBQ sauce Stateside - different spice mixes, moistening agents, alcohols, smoke levels... If you're confused, let Adam Perry-Lang and a good butcher solve your problems for you. It's all part of the joy of BBQ though - playing around with lots of different spices, cuts of meat, glazes, rubs, basting butters and the like. It's hardly going to be elegant, but the flavours that even a simple rub can give when you combine it with a smokebox and some indirect cooking are incredible. Go and try it, and don't be afraid of being a bit industrious and agricultural in making smokers or adapting home BBQ setups.
Right, BBQ propaganda over. Continental style BBQ - think lamb brochettes, steaks, marinated chicken joints and rosemary for kindling - is beautiful, on that we agree. Even better though is this - the perfect, catch-all salad that's equally at home doing things to a burger, yoghurt-marinated chicken, lamb brochettes or even some griddled veg.
RECIPE - FANTASTIC BBQ SALAD
DISCLAIMER: This is really easy. As in people who burn toffee can still make this.
Preheat your oven to 210 Celsius. Halve peppers, any colour (go on a pepper each) and lay them in a baking tray. Add a liberal splash of olive oil and some sea salt, then roast in the oven for about 45 minutes, keeping an eye on them. You want the blackened spots, smoky flavour and loads of sweetness peppers get when roasted.
Meanwhile, peel some red onions (one will do 2-3 people, size dependent) and top and tail. Cut down vertically through the core, then finely slice from the rounded edge towards your first cut. Separate your onion fronds into a bowl then pour over a touch of red wine vinegar, some olive oil and lemon juice. Toss it through the onion.
Take the peppers out of the oven when done and let them cool a bit. If the olive oil hasn't got any blackened bitter pieces in it, feel free to add some to your onion bowl. Go on - do it. Julienne your peppers, add to the bowl. Shred a fair bit of mint, cut some chives into batons and throw them in, as well as some torn parsley (tabbouleh style - it doesn't have to be small) Taste the dressing and add extras of anything if they're needed, then serve on a tray or plate.