#FreefromBBQ: BBQ Apricot & Nectarine Steak Salad (Eggfree, Glutenfree, Vegetarian)
Fed up of the Vegetarian alternative at a BBQ being Mushrooms or worse Soya based? Then look no further because this BBQ Apricot & Nectarine Steak Salad for #FreeFromBBQ month, is perfect for any summer get together with friends or family! It’s Eggfree, Glutenfree, soyfree and vegan depending on which cheese you use.
The ‘steak’ in this case being lightly charred stone fruits, delicately flavoured with Lemon Thyme from No17. The texture of the fruit ‘steaks’ makes them a great meat alternative and no soy or mushrooms in sight! This would also make a delicious centrepiece to a vegan BBQ spread, by swapping the Feta for soyfree, vegan cheese!
I may have fallen in love with this dish and it is definitely going to become a staple on the Peachick BBQ menu! Its just a beautiful, colourful way of eating the rainbow, and with the bright yellow peaches is just like looking at a plate of sunshine!
I’m also quite excited that there was leftovers so I have squirreled them away for my work lunch tomorrow! For me this salad ticks all the boxes and has the perfect balance of taste and a mixture of textures. It is full of sweet, crunchy candy striped beets, sharp, crumbly goats cheese and spicy fresh ground black pepper sprinkled over soft, charred fruits*. All sat on a bed of beautiful mixed leaves, freshly picked from No17, and simply dressed with a little olive oil, pepper and some baby broad beans (also from No17!).
*I would definitely suggest this salad works best with slightly overripe fruits, as it makes the job of taking the stones out soooo much easier!
The Lemon Thyme just smelt amazing, the citrus zing contrasting beautifully with the sweet, jammy fruits. You only need a very small amount, although you can add a final sprinkle of leaves before serving. I was reluctant to pick much as it is currently doing a great job of keeping the pests away from our Strawberry patch at No17. Honestly, even with waging soul destroying war against the Bindweed, we are absolutely loving having No17, our little allotment and it has been so rewarding watching all the tiny defenseless seedings sprout and grow into beautiful veggies. There is something about providing fresh, nutritious food for the Peachicks that we have grown ourselves, that is so satisfying. A rare parent win I think! I can’t wait to share more with you. And I have a few other growing guides coming up over the next few weeks, starting with lettuces and one all about beans & peas!
I served this BBQ Apricot & Nectarine ‘Steak’ Salad as part of a belated Father’s Day spread for Grumps, alongside some BBQ’d horseradish marinated mackerel fillets. OMG, the combination of all the flavours of this salad and the fish. YUM! I reckon they would also be divine with a couple of other #FreeFromBBQs recipes – either Le Coin De Mel’s Chorizo & Cod Kebabs OR this BBQ Swordfish from The GlutenFree Alchemist!
Filling the BBQ in this house is a very serious affair and I am reliably informed that today the charcoal was piled into the middle third of our barrel BBQ. The fruit was then cooked around the edge of where the coals were sitting. So they were in a hot spot but not in the middle inferno. Also remember to allow the charcoals to turn white before cooking on it, at this point they are giving out maximum heat but you don’t have to cook around large flames!
On the homefront, things have been ticking along. There is the usual end of year rush to get everything finished at work and we had a somewhat interesting meeting about Elodie starting school.
You know its just going to be one of those meetings when the SCHOOL NURSE opens with the line ‘so there is no epi-pen, which means no allergy and we are just talking intolerances then’…..
Needless to say after 25minutes of her just repeating over and over again that only reactions requiring epi-pens were true allergies. Fortunately the school seems to be well equipped to deal with yet another Peachick, although there is a few things to clarify first and a few things we need to organise for them too. But to be honest it does nothing to stop me wondering if homeschooling them would be easier!
Although the weekend has been lovely, pottering around at the allotment, the girls have made a beautiful Eid hamper for their (& our) friends and then Sunday was spent with the in-laws enjoying some yummy food and having a good catch up!
Recipe for #FreefromBBQs: BBQ Apricot & Nectarine Steak Salad
I am very partial to a grilled nectarine. This Grilled Nectarine is one of my favourite breakfasts to have served warm with a large helping of dairyfree yoghurt. While this Baked Nectarine & Blackberry Crumble Surprise makes a great summer dessert!
Fed up of the Vegetarian alternative at a BBQ being Mushrooms? Then look no further... July is #FreefromBBQs month and this beautiful BBQ Apricot & Nectarine 'Steak' Salad is perfect for any summer BBQ! Best of all its Glutenfree and by making a simple substitution for the feta cheese, is dairyfree & vegan too! Delicately flavoured with Lemon Thyme from No17, the texture of the fruit 'steaks' is a great meat alternative (and no soy or mushrooms in sight)! This dish has the perfect balance of sweet and savoury, full of sweet candy striped beets, sharp goats cheese and spicy fresh ground black pepper on the sweet fruits.
- 1 large beetroot
- 1 large head of lettuce or bag of mixed leaves
- Small handful Baby Broad Beans (steamed)
- 50 g Feta Cheese or Vegan alternative
- 3 Ripe apricots - halved and destoned
- 3 Ripe nectarines halved and destoned
- Fry Light cooking spray
- couple of sprigs of Lemon Thyme
- Freshly Ground Black Pepper
Pile the charcoal into the middle third of a barrel BBQ, or right in the middle of a round one. When it is ready to cook you then arrange the fruit around the edge of where the coals are sitting. This means they are in a hot spot but not in the middle inferno. Also remember to allow the charcoals to turn white before cooking on it, at this point they are giving out maximum heat but you don't have to cook around large flames!
Run a sharp knife around the centre line of the fruits. Hold one half in each hand and twist to release on half from the stone. Next use a teaspoon to gently lift the stone out of the other half of the fruit.
Arrange on a plate (cut side up) and spray with vegetable oil cooking spray. Sprinkle over freshly ground black pepper and thyme leaves. You can also add a little sea salt but I left it out as it was being served with feta cheese.
(There is no need to oil the skin side of the fruit)
Place the fruit skin side down (cut side up) around the edge of the coals on the BBQ and allow to cook for 5-10mins. They should be on the soft side of firm but not completely broken down. The fruit should be firm enough to hold its shape when picked up but be soft enough to have become quite juicy.
Finely slice the beetroot and arrange the slices in a fan around a large plate. PIle on finely shredded mixed leaves (I used beet, chard and a soft frilly lettuce) and drizzle with a little oil. Sprinkle over the baby broad beans and arrange the fruit on top. Crumble over the feta cheese or vegan alternative and serve lightly buttered (dairyfree) homegrown new potatoes!
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Check Out Other #FreeFromBBQs Recipes:
And here is the full list of the #FreeFromBBQs Recipes – I will add links to them as soon as they go live so check back throughout the month for more Yummy recipes!
Mel – Le Coin De Mel has created chorizo and cod kebabs
Vicki – Free From Fairy has created Veggie Burgers
Emma – The Free From Farmhouse
Nathalie – The Intolerant Gourmand
Jo – Paleo Crust
Sarah – The Gluten Free Blogger
Kate – Gluten Free Alchemist has made a beautiful Swordfish dish.
Chloe – The Adventures of An Allergy Mummy
Eb – Easy Peasy Foodie
Rebecca – Glutarama has made a lovely BBQ Trout with Artichokes!