Summer BBQ meal ideas

From Holly, Kerry, Lauren, Rebecca, Joseph, Marika, Amelia and Kellie

BBQ steak with green avocado salad                                                                        Serves 4

2 medium onions, sliced thinly ¼ cup white wine vinegar ¼ cup lime juice 1 tblsp honey ½ cup coriander leaves 1 clove garlic 4 x ~150g steak e.g. rump 1 tblsp olive oil 1 avocado, firm butripe, cut in to quarters, skin peeled 125g baby spinach 1 red oak lettuce, leaves separated 1 medium carrot, cut in to matchsticks 4 radishes, thinly sliced 1/4 cup pumpkin seeds, toasted

1. Cook onions and steak on BBQ until cooked to your liking.  Allow meat to rest for 5-10 mins.  Meanwhile, place a cut side of the avocado on the grill.  BBQ for 3 mins.
2. Meanwhile, add vinegar, lime juice, honey, coriander leaves, garlic, salt and pepper to a food processor, blitz.  Slowly add in oil until emulsified.  This is the dressing for the salad.
3. Line a large salad bowl with the red oak lettuce leaves.  Fill the bowl with spinach leaves.  Scatter over carrot and radish.  Top with grilled avocado and drizzle over dressing.  Scatter over pumpkin seeds.
4. Serve steak topped with grilled onions and salad.

Per serve:  2550kJ, 57g protein, 35.9g fat (9.7g saturated), 10.8g carbs (9.4g sugars)

BBQ Thai chicken and rice noodle salad                              Serves 6

6 x 150g skinless chicken thigh 1 tsp minced ginger 2 cloves garlic, crushed ½ cup sweet chilli sauce 1 tblsp fish sauce 1 bunch coriander,

leaves picked and separated in 4, stalks also chopped 1 lime, juiced and rind grated ¼ cup soy sauce 500g butternut pumpkin, cut in to 2 cm pieces 200g green beans, cut in to 3cm pieces 50g rice vermicelli noodles 1 red capsicum, diced 100g grape tomatoes, halved 1/3 cup mint leaves 2 tblsp chopped nuts (peanuts or cashews work well)