Try Derval O'Rourke's Healthy Barbecue Recipes Today - The Gloss Magazine

Try Derval O’Rourke’s Healthy Barbecue Recipes Today

As the good weather looks set to leave us for now, fire up the grill and try these recipes today while enjoying the last of the sun …

Derval O’Rourke, Olympian & creator of healthy lifestyle platform Derval.ie, shares two of her favourite must-have barbecue dishes. You can add a heathy twist to any summer barbecue, without compromising on flavour.

Red Cabbage, Orange & Pomegranate Sunburst Salad

When the sun comes out, a good salad can really hit the spot. This one is bursting full of goodness with the most amazing dressing. The pomegranate seeds add a touch of sweetness and are full of nutrients and antioxidants. The orange also adds an extra hit of vitamin C. It’s easy to throw together and works well as a light meal or a side salad.

Prep time: 10 minutes
Serves: 8-10

Ingredients:
½ head red cabbage, shredded (quarter the cabbage, remove the core and slice)
1 pomegranate, cut and deseeded
1 orange, zest and juice
1 lime, zest and juice
3 oranges, peeled and sliced
Large handful of fresh mint, roughly chopped
200g organic natural yoghurt
1tbsp honey

Method:

Mix all the ingredients together in a large bowl and stir to combine.

Serve immediately or store in an airtight container in the fridge for a delicious salad option.

This salad will go beautifully with BBQ meat or fish. It goes lovely with the chicken skewers below

Moroccan Chicken Skewers

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 4
16-20 wooden skewers

Ingredients:
4 medium free range or organic chicken breasts
Olive oil
3 tsp smoked paprika
2 tsp cumin
1 tsp dried coriander
½ tsp turmeric
2 tsp salt
1 tsp white pepper
2 tsp dried garlic powder
200g natural yoghurt
100g feta cheese / Greek style salad cheese
Handful fresh mint

Method:

Preheat the oven to 180 degrees. Slice the chicken length ways into 4/5 thin strips per breast. Coat in a little olive oil.

Mix dry spices and seasoning together. Lightly coat the oiled chicken in the spice mix making sure to get a nice even covering.

Place on a lightly oiled tray and roast in the oven for about 15 minutes or until cooked through. Put the yoghurt, feta and mint in a food processor and blitz until smooth. Serve the skewers dipped in the dressing and with some of the Sunburst Salad on the side.

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