There’s no need to add sugary bottled sauces to your BBQ. These options add great flavour with fresh ingredients.
- 1 Lebanese cucumber, grated, excess liquid squeezed out
- 1-2 cloves garlic, minced or grated
- good pinch salt
- 1 cup natural or Greek yoghurt
- 1 tbsp lemon juice
- 2 tsp olive oil
- Mix salt and garlic together in a bowl, mashing to a paste with the back of a spoon. Add cucumber and yoghurt and mix together. Add lemon juice and olive oil and mix through.
Great for: serving with grilled meats with Greek Lemon marinade, with flatbreads or just for dipping crackers and veggies in.
- 4-5 red capsicums
- ½ cup flaked natural almonds, toasted lightly
- 2 tbsp tomato paste
- 1-2 cloves garlic, crushed
- ½ tsp smoked paprika
- 1-2 tsp apple cider vinegar
- pinch dried chilli flakes
- ¼- 1/3 cup olive oil
- Grill capsicums, until skins are blistered and blackened – you can do this on a bbq or under an overhead grill, but make sure the skin side faces the heat source and don’t turn them. Place them in a bowl/container with a lid on, then peel them once they are cool enough to handle.
- Add capsicums, almonds, tomato paste, garlic, vinegar and paprika to a food processor and blend until fairly smooth.
- Gradually add olive oil while processing until a spoon-able consistency is reached.
- Add chilli flakes and adjust vinegar amount to taste.
Great for: serving with any grilled/barbecued meats – steak, sausages, chicken. Also great with roasted potatoes or grilled veggies. A nice change from plain tomato sauces. And it’s delicious spread on crusty toasted sourdough too.
- 1 packed cup parsley leaves
- ¼ cup fresh oregano leaves
- ¼ cup fresh coriander leaves
- 2 cloves garlic, crushed
- pinch dried red chilli flakes (optional)
- 1 – 1 ½ tbsp apple cider vinegar
- 4 tbsp olive oil
- Add herbs and garlic to a food processor and blend until finely chopped. Add chilli flakes, vinegar and oil and process gently to combine.
Make this your own. Don’t like coriander? Don’t put it in. Have some other herbs in the garden? Throw them in instead. Adjust this basic recipe to suit what you have and what you like.
Great for: drizzling over grilled meat. Traditionally used with steak, it’s also fantastic with grilled chicken, fish or vegetables.
The Romesco and Chimichurri sauces both freeze well, so they are great to make when you have an oversupply of produce that you want to use up, or if you find a farmers market bargain that you want to take advantage of.
*Recipe by Katherine from the Small Steps Team