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5 from 5 votes

BBQ Apricot & Nectarine Steak Salad (Glutenfree, Vegetarian)

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.  
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Dish
Cuisine: Seasonal British
Servings: 4 People
Author: Midge @ Peachicks' Bakery

Ingredients

  • 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

Instructions

BBQ preparation

  • 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! 

Fruit Preparation & Cooking

  • 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.

Salad Assembly

  • 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!