For a carefree summer menu, Belinda Jeffery fires up the barbecue, cools the drinks and starts the party.
For Galah’s Elements issue, I knew a barbecue had to be the basis of our lunch menu. There’s no better way to experience the joy of the world around us than cooking outdoors over flames on a beautiful day.
I find we do this more often as the dog days of summer arrive. I love padding about barefoot on the terrace, the stones warm under my feet, a gentle breeze cooling the air, and the barbecue doing most of the heavy lifting when it comes to cooking. I plan to barbecue as many parts of our meals as possible, and for the rest to need minimal work on my part.
For summer entertaining, this simple menu fits the bill perfectly. First, a lively pick-me-up of garlicky almond skordalia on chunks of warm bread or as a topping for vegetables. Lamb cutlets are marinated the day before so they need only to be popped on the barbecue. The pilaf is light, fresh and a breeze to make, and the zingy zucchini salad, with its bright lemon, mint and chilli dressing, is always a hit.
Dessert is cool and refreshing: an easy, intensely flavoured strawberry and orange sorbet topped with more strawberries and oranges spiked with a splash of orange liqueur. Lovely, simple summer food to be enjoyed with friends.
