I was pretty excited at the prospective of attending a BBQ masterclass event with Ed Smith of food blog, Rocket and Squash and John Lewis. The event was held at the Loft in London, and was a fantastic opportunity for food and lifestyle influencers to get together.
I do love a barbecue and already this year we’ve probably had at least 3 family barbecues. We tend to cook the usual things, sausages, burgers and kebabs, served with a generous serving of salad. However, during the barbecue event we were promised something different, and that was certainly true. Ed demonstrated that barbecuing need not be just about burgers and sausages, but about grilling a whole variety of vegetables and experimenting.
Here are Ed’s barbecues leeks with a delicious romesco sauce.
All served with this mouthwatering barbecued pork belly.
In between cooking and chatting with fellow foodies, Laura from What’s Hot took this fab picture of my blogging friend Mel from Le Coin de Mel and I, using Mel’s camera. Thanks Laura. It’s such a lovely picture and really captures us both well.
The dining table where we later in the day sat down to eat, was beautiful styled with John Lewis homeware.
Asparagus & Halloumi Salad with Sweet Chilli Dressing
Thanks to my fellow food bloggers Claire from Country Mouse Claire, Kim from Food and Lycra for helping to create our own barbecue dish in true Master Chef challenge style. We opted for a barbecued Asparagus & Halloumi Salad with a sweet chilli dressing. It was real success and I recommend you try the recipe out for yourself.
Charlie Richards, the renowned food photography was busy photographing the event and took this amazing photo of our finished Asparagus & Halloumi Salad. Seeing Charlie at work was a fancinating insight into how a professional food photographer sets up a shoot.
- 2 packs of British asparagus (200g approx)
- 2 packs of Cypriot halloumi cheese
- 1 red pointed pepper
- 1 courgette
- 1 packet of rocket
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- ½ tbsp to 1 tbsp honey
- A generous amount of dried chilli flakes
- Slice the halloumi cheese into 7mm thick slices.
- Break off the woody ends of the asparagus.
- Place the halloumi slices and asparagus on a hot barbecue grill until charred.
- Meanwhile make the salad by scattering the rocket leaves on a serving plate.
- Chop the pepper into small pieces and slice the courgette into thin strips, add on top of the rocket leaves.
- Make the salad dressing by combining the olive oil, red wine vinegar, honey and chilli flakes.
- Add the charred halloumi and asparagus to the salad, then drizzle over the salad dressing.
More BBQ recipe inspiration
Please note this recipe was first published here, plus you’ll also find recipes from Ed Smith and other food bloggers. Thank you once again to Claire and Kim for being such wonderful cooking partners and helping to creating this delicious Asparagus & Halloumi Salad recipe.
Until next time.
I attended a barbecue masterclass hosted by Ed Smith and John Lewis. I received a John Lewis goodie bag including a copy On The Side by Ed Smith, I have not been paid or sponsored to write this blog post.