A barbecue-ready salad bursting with colour and flavour …
An open sky, the smell and sound of crackling flames, and the joy of making delicious food for the ones you love are all features of open-fire cooking that drew Belfast-native Jim Moore to barbecue, leading to a lifelong, award-winning passion. He honed his skills through his travels in the US, Mexico and Australia, cooking dishes inspired by local cuisine along the way.
His debut cookbook How To BBQ Everything is filled with recipes for every level of barbecue enthusiast, alongside handy technical guides for cooking outdoors. From basic fire-building to grill zones and fool-proof marinades, zesty salads and show-stopping feasts, this book has everything you need for summer al fresco dining. See his recipe for a mango, halloumi and black bean salad below …
“This salad was made for outdoor eating with its big flavours, fresh textures and a punchy green herb dressing that brings everything to life. Golden-seared halloumi, sweet mango, creamy avocado and a heap of vibrant veg. It’s fresh, filling and a serious looker when laid out on the table. A real crowd-pleaser.”
Prep Time: 20 minutes, plus 1 hour or overnight marinating
Cook Time: 5-7 minutes
Serves 6 as a side or 4 as a main
Ingredients
400g (14oz) tin of black beans, drained and rinsed
2 large handfuls of baby spinach
500g (17oz) heritage tomatoes, chopped into large chunks
½ cucumber, halved, deseeded and sliced on the diagonal
1 ripe mango, peeled and chopped into chunks
1 large red onion, halved and finely sliced
6–8 radishes, thinly sliced
250g (9oz) halloumi, sliced into batons or slabs
Olive oil, for brushing
2 avocados, sliced
100g (3½oz) feta, crumbled
Small handful of fresh herbs (from dressing)
For the herb dressing
Small bunch of fresh mint, coriander and basil
1 fat green chilli, deseeded and roughly chopped
1 garlic clove
Zest and juice of 2 limes
2 tbsp white wine vinegar
2 tsp honey
100ml (3½fl oz) extra virgin olive oil
Pinch each of sea salt and freshly ground black pepper
Method
1. Prep: First make the herb dressing. Reserve some of the herbs for the salad. Blitz the remaining herbs, green chilli, garlic, lime zest and juice, vinegar, honey and oil in a food processor until smooth and vibrant. Taste and season with salt and pepper. Chill until needed. It’ll keep for a day in the fridge and gets even better as the flavours mingle. Spread the black beans and spinach across a large serving board or platter. Arrange the tomatoes, cucumber, mango, onion and radishes over the top. Use your hands to gently mix and toss the ingredients, keeping the salad loose and rustic.
2. Grill: Brush the halloumi slices with a little olive oil and grill over direct medium-high heat (180-230°C/ 350-450°F) for 2-3 minutes per side until golden and lightly charred. You want crisp edges and a soft, gooey middle. Set aside to cool slightly before adding to the salad.
3. Serve: Add the avocado slices, crumbled feta and grilled halloumi pieces to the rest of the salad. Scatter over the reserved fresh herbs and serve with a jug of that zingy green herb dressing on the side. It’s perfect warm or chilled, as a vibrant side or a showstopping main.
How To BBQ Everything, (Ebury Press), €19.99 at Eason.