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Nothing says winter is here like a good BBQ session, but that doesn’t have to mean a meat-heavy menu. Opt for something altogether lighter with these healthy and tasty gourmet grills…

Dorada with cherry tomatoes

Serves 4

2 whole doradas, cleaned

2 tbsp soy sauce

3 tbsp vegetable oil

2 tbsp sweet ‘n’ sour sauce

2 limes, 1 juiced, 1 sliced

2 lemons, halved

3cm ginger, sliced

1 pack cherry tomatoes on the vine

1) Mix the soy sauce, oil, sweet ‘n’ sour sauce and lime juice. 2) Divide the sliced ginger and lime between the two fish, stuffing it into the cleaned cavities. 3) Place the fish in a
non-reactive dish and pour over the marinade. 4) Place the fish in a grill basket and place on the grill for nine or ten minutes. Turn carefully, then cook for the same amount of time on the other side, until cooked through. 5) Serve, topped with cherry tomatoes, with lemon halves on the side.

Beef tenderloin skewers

Serves 4

300g beef tenderloin, cubed

150g cherry tomatoes

2 garlic cloves, chopped

1 tbsp balsamic vinegar

2-3 thyme sprigs, leaves picked

2 tbsp olive oil

Salt and pepper

1) Mix the vinegar, olive oil, chopped garlic and thyme leaves together. Pour over the beef cubes and leave to marinate for at least 40 minutes. 2) Meanwhile, prepare four bamboo skewers by soaking them in water. 3) Make your kebabs by skewering alternating chunks of beef and cherry tomatoes. Place on the grill, turning halfway and basting with marinade, for around ten to 12 minutes, or until cooked to your liking. Serve while hot.

Chicken breast with lemon and tomatoes

Serves 4

4 chicken breasts

2 tbsp soy sauce

3 tbsp vegetable oil

3 lemons, 1 juiced, 2 halved

4-5 thyme sprigs, leaves picked

1 pack cherry tomatoes on the vine

Pitta bread, to serve

1) Mix the soy sauce, oil, lemon juice and thyme leaves together and pour over the chicken breasts. Leave to marinate for three to four hours. 2) Place the marinated chicken on the grill. Cook the chicken for around six minutes, then turn and add the tomatoes, lemon halves and pitta breads to the grill. Cook for five to six minutes more, then serve the chicken with the grilled tomatoes, some warmed bread and some charred lemon on the side.

Pepper stuffed with couscous

Serves 4

8 ramiro peppers

250ml measure couscous

170ml hot water

400g can kidney beans

1 tbsp chopped fresh parsley

1 small red chilli, deseeded and

finely chopped

3 tbsp olive oil

4 tbsp Greek yoghurt

1 garlic clove, finely chopped

Salt, to taste

1) Pour the hot water over the couscous, cover with clingfilm and set aside for around ten minutes, until soft. 2) Mix the prepared couscous with the kidney beans, chopped chilli and half the herbs, add a tablespoon of the oil and season with salt. 3) Cut the top off the peppers and carefully remove the seeds and fibres from inside. Stuff the peppers with the couscous mix. 4) Put the stuffed peppers on a grill tray, grease with the remaining oil and place the whole thing on the grill. Cook, turning the peppers occasionally, until they are softened. 5) Mix the yoghurt with the garlic and remaining herbs, and place in a dipping bowl. 6) When you’re ready to serve, remove the peppers to a large plate and serve alongside the seasoned yoghurt.

Grilled vegetables

Serves 4

1 aubergine

2 small courgettes

1 yellow pepper

1 red pepper

1 bulb fennel

2 tbsp vegetable oil

200g feta cheese

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp chopped fresh parsley

Black pepper

1) Wash and cut the vegetables into rough chunks. Sprinkle with vegetable oil and place on the grill, turning, until charred and softened – this will take three to four minutes for the aubergine, courgettes and peppers, and around five to six minutes for the fennel. Remove to a large serving dish. 2) Mix the balsamic vinegar and olive oil together, pour it over the vegetables, sprinkle with the feta, parsley and pepper and serve.