Cooking outside, or cooking with fire should result in so much more than the usual parade of burnt bangers, burgers, and garishly coloured drumsticks.

For a gorgeous gluten-friendly BBQ, you can create a muddled-up mezze using food inspired by the Middle East, North Africa, and Korea.

Instead of bread-heavy burgers, make a selection of Middle Eastern style koftas, skip the bread and serve with rainbow coloured summer dips and salads.

Marinate turkey, or chicken breast in Turkish pepper paste or Korean Gochung paste and cook on skewers. Serve with an Asian Kimchi Slaw.

or a nut and  plum Tabbouleh.

Summer offers so much in the way of fresh produce. Get on trend and offer more veggie and plant- based foods. Let fruit and vegetables take on a starring role. Chargrilled baby aubergines are delicious drizzled with pomegranate syrup and dusted with Dukkah Spice. Peach and Haloumi kebabs make perfect small bites, a lovely combination of salty and sweet.

For a show-stopping crowd pleaser, try this grilled Cauliflower recipe.

The cauliflower is marinated in a Turkish pepper paste, dressed with tahini- turmeric dressing, and then garnished with a mix of, nuts, herbs and seeds.

Show-stopping- Cauliflower.


1 Large Cauliflower or several small ones

Pomegranate seeds or edible flowers.

Pistachios or pumpkin seeds.

Pink pickled onions, sliced radishes or pickled carrots

Chopped Mint, flat leaf parsley, edible flowers


350 grams of Turkish pepper paste Tatli Biber Salcasi

(Available at ethnic shops or you can make your own pepper paste by blending roast red peppers, lemon and olive oil)

4 tbsp of tahini paste

2 cloves minced garlic

Juice of 2 lemons

100 ml of olive oil


6 tbs of tahini paste
3tbsp of turmeric powder
Juice of 1 lemon

Sea salt

60 ml of warm water

60 ml of olive oil

Cut or break the cauliflower into florets and cover with the marinade

Marinate the cauliflower for at least an hour.

Place florets on the BBQ or under the grill

Brush with oil and turn a few times until lightly charred.

Combine the dressing ingredients.

To serve drizzle the cauliflower with the dressing and top with, pistachios, , chopped mint , pickles and edible flowers.

Show-stopping- Cauliflower

1 large Cauliflower


350 grams of Turkish pepper paste Tatli Biber Salcasi

4 tbs spoons of tahinni sesame paste

2 cloves minced garlic

Juice of 2 lemons

100 mls of olive oil

100 mls of Tahini
2tbs of tumeric powder
lemon juice

olive oil


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