BBQ’s are not just for Burgers & Bangers (V)

BBQ’s are not just for Burgers & Bangers (V)

Share with friends

Barbecues are synonymous with meat, and in the simplest form, burgers and sausages. With the recent increase in the mercury, talk in the media has turned to dragging out the BBQ, dusting it off and seeing if it’s still working. Unbeknown to the mainstream food journalists there are legions of BBQ cooks up and down the country who know that outdoor cooking is for more than the warmer months, and with this recipe I’m staking a claim that BBQ’s are for vegetarians too!

One dish that continues to stand out whenever I serve it at an event is the Halloumi and marinated med veg pitas. A little bit of simply prep and a quick cook results in a fresh and healthy dinner option that. If you don’t have a cast iron griddle then an ovenproof frying pan will work just as well on your BBQ. This recipe makes 4 adult sized pita pockets.


  • 2 tbsp olive oil
  • ½ tbsp red wine vinegar
  • Juice of ½ lemon
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 aubergine, 1cm cubes
  • 1 courgettes, ½” slices
  • 1 red onions, peeled and cut into 8’s
  • 250g cherry tomatoes
  • Salt and pepper to taste
  • 500g halloumi cheese, 1cm slice
  • 200g hummus
  • 1 bag mixed leaf salad
  • 4 pita pockets

Specialist Equipment:

  • Flat griddle plate or ovenproof frying pan


  1. Combine the oil, vinegar, lemon juice, garlic and oregano in a bowl. Season to taste with salt and pepper before adding the halloumi and vegetables, and tossing to coat evenly. Leave to marinade for a few hours.
  2. Setup your BBQ for 250oC with the griddle over the direct heat, and preheat for 15 minutes.
  3. Tumble the contents of the bowl to the griddle, spread evenly and close the lid. (For a smaller griddle simply grill in batches.)
  4. With the lid down as much as possible, stir the mixture to turn a couple of times until the cheese browns and the vegetables soften and catch some wonderful colour from the heat of the BBQ.
  5. Meanwhile toast the pita pockets to make crispy and warm, and take a small sharp knife to cut the pocket open along one edge.
  6. Place a quarter of the hummus in each pocket and spread across the inside, before popping in a handful of mixed leaf and a healthy portion of the griddled halloumi and vegetable mixture.
  7. Serve and enjoy!

Got Something To Say:

Your email address will not be published. Required fields are marked *