Summer means barbecues, and James Whetlor is an expert at cooking over the coals. Here is one of his favourite recipes
If you are looking for a starter to go with a barbecued main course, this one is perfect. Plus, if you’ve been grilling something that needs to rest, you’ll be able to cook this while you are waiting. Just give the grill a wipe before you start on the peaches.SERVES 4
- 75ml extra-virgin olive oil
- 2 tbsp red or white wine or cider vinegar
- ½ small red onion, very thinly sliced
- 4 ripe peaches, cut into quarters
- 500g tomatoes, cut into bite-sized pieces
- Small bunch of fresh basil leaves
- 200g feta or buffalo mozzarella, cut or crumbled into small pieces
- Sea salt and freshly ground black pepper
2. To make a quick onion pickle, mix half the oil and all the vinegar together in
a bowl. Stir in the red onion, add salt and pepper to taste, then set aside so the flavours can develop.
3. In another bowl, gently toss the peaches in the remaining oil and add a pinch of salt and pepper.
4. Place the peaches on the grill, cut-side down, and cook for two to four minutes on each side until lightly browned.
5. Spread the tomatoes out over a wide serving platter and season lightly with salt and pepper, then top with the peaches.
6. Stir half the basil through the dressing and spoon over the salad. Top with the cheese, scatter with the remaining basil leaves and serve immediately.
The DIY BBQ Cookbook: How to Build Your Own BBQ and Cook Up a Feast by James Whetlor is published by Quadrille, price £20
