Barbecued Asparagus with Mint & Lemon Oil
With a short British season, asparagus is not to be missed at this time of year. It is at its best just after it has been picked and is a rich source of folic acid, fibre, potassium and anti-oxidants. With the lovely spring weather we’ve being having, this easy and healthy barbecue recipe is the perfect excuse to have a few friends round for lunch – and it only takes 5 minutes.
Ingredients Basil Pesto‚ Ingredients 40g fresh basil leaves‚ Method:
2 bundles of British asparagus
4 tbsp extra virgin olive oil
Juice of 1 lemon
2 tbsp mint leaves, finely chopped
50g parmesan shavings
Basil is originally native to Iran, India and other tropical regions of Asia, and its oil has potent antioxidant, anti-cancer, antiviral and anti-microbial properties – perfect for a healthy barbecue. This is a really light and summery pesto from our gourmet diet delivery chefs that can accompany potato salads, barbecued chicken, beef fillet and of course pasta.
20g raw pine kernels‚
20ml extra virgin olive oil
30g parmesan, grated
A few whole basil leaves for garnish
Beetroot is a great mood boosting vegetable, helping to you keep calm, relaxed and upbeat. It’s low in fat and bursting with antioxidants, folic acid, fibre, potassium, magnesium… the list goes on. This hummus is so bright and colourful it’s bound to get the table talking, and is great with raw vegetables as a healthy barbecue starter or served with beef fillet.
40g fresh basil leaves‚
110g chickpeas, canned‚
230g beetroot, cooked‚
clove garlic, crushed
3g ground cumin
A squeeze of lemon juice
Blend altogether adding some of the reserved chickpea liquid to get the consistency you want. Serve with raw vegetables.
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