Ingredients Enough vegetables to serve 4 as an accompaniment. You could use corn, Spanish onion, zucchini, eggplant, capsicum, mushrooms, pumpkin… Dressing 2 tbs red wine vinegar 4 anchovy fillets, chopped 1 tbs extra virgin olive oil 2 garlic cloves, crushed pepper 1/4 cup coriander Directions Grill vegetables on a medium bbp plate until tender. Place dressing ingredients into a jar and shake to combine. Drizzle over warm cooked vegetables and sprinkle with chopped coriander.

Delicious served with any type of bbq meat and salad on the side. The spice mix can also be sprinkled over meat before cooking. The extra spice mixture can be stored in a sealed container for p to 3 months. Ingredients 1.25kg chat potatoes 1 1/2 tbs rock salt 1 tbs ground coriander 1 tbs ground cumin 2 tsp dried chilli flakes 2 tsp ground nutmeg 1 tsp cracked black pepper 2 tbs olive oil Directions Peel potatoes and boil until just tender. Drain and set aside for a few minutes to cool. Combine spices and dry cook in a...

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Ingredients 1/4 cup extra virgin olive oil 30ml balsamic vinegar 2 cloves garlic, crushed 1 red chilli, seeds removed 1 pinch salt cracked black pepper 4 large flat mushrooms, stalks removed 1/4 cup chopped dill (basil could be substituted) Directions Combine oil, vinegar, garlic, chilli and salt and pepper in a jar and shake until combined. Place mushrooms in a bowl and pour over marinade. Leave to marinate for 1 hour. Place on hot bbq for around 5 minutes, turning only once.