Just 31% of adults and a shocking 8% of teenagers consume the recommended 5 fruit and veg a day in the UK.

However, it’s very important for your health that you consume as many veggies as you can: Harvard’s School of Public Health reports that “a diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check.” 

The food lovers at Denby have compiled their three favourite recipes for a veg-tastic barbecue menu for you to enjoy in the summer sunshine. 

Courgette & Halloumi Skewers

With a lemon and herb dressing, this dish is a summery treat perfect for a light lunch.

Serves 4

Ingredients:

• 8 long wooden BBQ skewers
• 2 medium courgettes, washed
• 2 packs of halloumi cheese
• 2 tablespoons of olive oil
• Freshly ground black pepper and salt to taste

Lemon & herb dressing:

• A handful of fresh flat leaf parsley, finely chopped
• A handful of fresh basil leaves, finely chopped
• Zest of 1 lemon
• Juice of half a lemon
• 1 clove of garlic, crushed
• 2 teaspoons runny honey
• Half teaspoon smoked paprika
• 6 tablespoons olive oil
• Freshly ground black pepper and salt to taste

Method:

1. Soak the wooden skewers in hot water to stop them from burning on the BBQ.
2. Meanwhile, start to make the dressing by squeezing the lemon juice into a small Denby bowl. Add the remaining ingredients and mix together until combined. Set to one side.
3. Slice the courgettes lengthwise with a peeler, mandoline slicer or a very sharp knife.
4. Cut the halloumi into cubes, each measuring about 2cm in size. Don’t worry if the halloumi breaks up a little.
5. Preheat your BBQ ready for cooking. Alternatively, use a griddle pan on the hob.
6. Make your skewers by alternating 1 cube of halloumi with a slice of courgette. To add the courgette, simply bend the slices into an ’S’ shape and thread onto the skewer. Continue until the whole skewer has alternating cheese cubes and courgette ribbons. Repeat the process across the other skewers.
7. Brush each skewer with olive oil and sprinkle with salt and pepper. Cook for 5-7 minutes, turning frequently.
8. Assemble the charred skewers on a Denby serving platter. Drizzle with the lemon and herb dressing.

Asparagus, Tofu & Mushroom Skewers

These BBQ British Asparagus, Shiitake Mushroom and Tofu Skewers, with their delicious Dipping Sauce, will take your guests by storm.

Serves 2
Prep Time: 10 mins
Cooking time: 10 mins

Ingredients:

• 2 tbsp light soy sauce
• 2 tbsp mirin
• 1 tbsp soft brown sugar
• 1 tsp sesame oil
• 200g firm tofu
• 100g British asparagus
• 100g shiitake mushrooms
• 1 tbsp toasted sesame seeds

For the dipping sauce:

• 2 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp honey
• 1 garlic clove, finely minced
• 1 tbsp fresh ginger, finely minced
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Method:

1. First make your dipping sauce, mix the soy sauce, rice wine vinegar, honey, garlic, ginger, sesame oil and sesame seeds together in a small bowl and set aside.
2. For the marinade mix the soy sauce, mirin, soft brown sugar and sesame oil in a small saucepan. Bring to a simmer over a medium heat and cook for around 5 minutes until it has reduced a little.
3. Cut the tofu into 8 cubes and slice the asparagus into pieces. Thread alternating pieces of asparagus, tofu and whole shiitake mushroom onto the skewers. Place onto a foil lined tray and cover the wooden skewer ends with foil to prevent from burning.
4. Brush the skewers with the marinade on both sides then place under a hot grill, or onto a BBQ. Cook for a couple of minutes on each side until starting to crisp. Remove from the grill and brush with the remaining marinade.
5. Transfer to a serving plate, sprinkle with sesame seeds and serve alongside the dipping sauce. 

Summer Bean & Pea Salad.

A perfect side dish for any BBQ, you can create this deliciously simple salad in 3 easy steps.

Serves 4-6 as a side

You will need:

• 15oz cannellini beans (drained and rinsed)
• 15oz chickpeas (drained and rinsed)
• 100g fresh peas
• 50g trimmed mange tout
• 2 cups spinach
• 1 rib celery, sliced
• 1 cucumber, chopped
• 3 tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tsp salt
• Cracked black pepper to taste
• Lemon slices to garnish

Method:

1. Combine the spinach, cannellini beans, chickpeas, celery, cucumber, mange tout and fresh peas in a serving bowl
2. In a separate bowl whisk together the lemon juice, oil, salt and pepper to create a light dressing
3. Drizzle this over your salad and serve with slices of lemon.