Summer is one of my favourite times of year because it means I can break out the BBQ and get on with cooking some good tasty food in the great outdoors. I’m especially looking forward to it this year since I’ve got my own proper garden as opposed to the poky little yard I had at the back of my old house in London, so I’m hoping to invite a few of the neighbours round to sample some of my favourite paleo delights. The sun finally came out this weekend and I started thinking about what I’d be able to throw together to make the perfect BBQ. While the meat is obviously my favourite bit – what can beat a good old steak chargrilled over hot coals? – the bits on the side are the more interesting to put together.
I can’t remember when I first came across this recipe; I’ve been doing it for a while now. It’s not really something that you can do during the winter months because things like mango and pomegranate are more difficult to find in the shops and more expensive since they’re out of season, so I really look forward to having it again over summer. It’s a sort of cross between a salad and salsa – zingy and fresh and can be served with loads of things. My favourite is to have it over grilled salmon or with lamb chops, but I bet it would work well with pork too. This recipe should serve around 6-8 people, depending on how greedy you all are!
1 small cucumber
1 red onion
1 bunch of mint
Pinch of salt and pepper
Pinch of chilli flakes
Dice up the mango, cucumber and avocado into small chunks and place in a bowl.
Finely chop the red onion and bunch of mint and mix into the bowl.
Squeeze as much juice from the lime as possible into the bowl, add a drizzle of coconut oil and mix thoroughly so everything has a good covering of the dressing.
Sprinkle with a pinch of salt and pepper to your liking.
Use the pomegranate seeds and chilli flakes as ‘decoration’ as well as adding the flavour – sprinkle them over the top to add bright colours to the dish. To remove the pomegranate seeds easily, cut your pomegranate in half then hold the open side down in your hand with your fingers spread. You then hit the domed side firmly with a wooden spoon and the seeds will simply fall out over your dish between your fingers.