The Green Barbecue: Rukmini Iyer’s meat-free recipes

Entertaining outdoors? Rukmini Iyer’s meat-free recipes will turn the summer barbecue into something really special.

Rukmini Iyer

Crispy gnocchi with charred peppers and basil pesto

Forget just plain old vegetables on a stick – here, you intersperse veg of your choice on skewers with just-blanched gnocchi. The result: crisp perfection like you wouldn’t believe.

gnocchi skewers
David Loftus

GET THE RECIPE

Gunpowder potatoes with fennel seeds, chilli, coriander and cashews

This might be one of my favourite dishes – beautifully spiced potatoes with crisp cashews, sharp with lemon.

gunpowder potatoes
David Loftus

GET THE RECIPE

Paneer with harissa, green beans, chickpeas and lime

Bought paneer works perfectly on the barbecue – crisp and charred on the outside and, if you time it right, soft on the inside.

paneer and chickpeas
David Loftus

GET THE RECIPE

Aubergine and goat’s cheese stacks with honey and thyme

The goat’s cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.

aubergine and goat's cheese stacks
David Loftus

GET THE RECIPE

Barbecued corn with a ginger, peanut and chilli dressing

A summer staple! Grilled corn with an addictive peanut, coconut and chilli sauce.

corn on the cob
David Loftus

GET THE RECIPE

Cinnamon griddle pineapple with toasted coconut

grilled pineapple
David Loftus

GET THE RECIPE

Halloumi with red peppers, artichoke and preserved lemon

Summer on a plate. After returning from Morocco, I started putting preserved lemons into everything – they work beautifully against the red peppers in this dish.

halloumi peppers
David Loftus

GET THE RECIPE

Sweet potatoes with rosemary, lemon and black beans

Baking sweet potatoes whole in their jackets intensifies and sweetens the flesh – one of my favourite ways to cook them. And, if you cook them directly on the coals, there’s a wonderful smokiness on serving. I like to do this once I’ve finished barbecuing other bits and pieces, when there’s still a good amount of heat left in the barbecue.

sweet potatoes
David Loftus

GET THE RECIPE

And to drink…

The perfect mixers for your barbecue, by YOU’s Eleanor Maidment.

Classic lemonade

SERVES 4 Place 100g granulated sugar and 250ml warm water in a pan over a low heat, stirring occasionally, until the sugar has dissolved. Tip into a large jug. Using a vegetable peeler, pare the zest of 1 lemon in a long strip and place in the jug. Squeeze in the juice of 3 large lemons, add a handful of mint sprigs and top up with 500ml cold water. Cram in as much ice as you can, then serve.

Cava Sangria

SERVES 4-6 Squeeze the juice of 1 lemon and 1 orange into a large jug and pour in 100ml orange liqueur (such as Cointreau). Slice 1 lime, 4 strawberries and 1 nectarine to add to the jug. Chill until ready to serve. Just before serving stir, add plenty of ice, and pour over a chilled 75cl bottle of cava (or a bottle of white wine). Top up with a splash of soda water, ginger ale or lemonade.

Now buy the book

The Green BarbecueOur recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Rukmini Iyer is the bestselling author of The Roasting Tin series with 900,000 copies sold. Rukmini has donated her fee for this extract to Refuge.