Light up your barbecue spread with these low carb dishes
Published on 30th May, 2022
With summer just around the corner many of you may be dusting off the trusty barbeque ready for the bank holiday weekend. If you are, here are some delicious recipes which can be made on the barbeque or are a perfect accompaniment for your barbeque spread.
Portobello Veggie Cheese Burger
Cook time: 10mins
Prep time: 15mins
Ingredients
- 4 Portobello Mushrooms
- ½ Medium Onion
- 1 Medium Avocado
- 2 tbsp Olive Oil
- 125g Goat’s Cheese
- 4 tsp Pesto
- 50g Cherry Tomatoes
- 20g Rocket
Directions
- Preheat the oven to 200°C/180°C fan (390°F/350°F fan) or heat your barbeque up.
- Remove the stem from the potobello mushroom, then pPlace the portobello mushrooms on a lined baking tray and bake in the oven for 10-15 minutes. Or if using the barbecue simply cook for around 10 minutes, checking regularly.
- In the meantime, prepare the other ingredients, thinly slice the red onion and mash the avocado.
- Heat 1 tbsp olive oil in a non-stick frying pan and fry the sliced red onion. Cook until tender.
- When the mushrooms are cooked, remove from the oven and top two with the mashed avocado, crumbled goats’ cheese, onions and 1 tsp of pesto on each. Place the remaining mushrooms on top of each.
- Prepare the salad by cutting the cherry tomatoes in half and mixing in a bowl with the rocket.
- Drizzle the rocket with the remaining 1 tbsp olive oil and 2 tsp pesto and serve the rocket salad with the burgers.
Carbs 11g
Fat 49g
Protein 20g
Calories 567kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
Carrot & Chickpea Vegan Burger
Cook time: 35mins
Prep time: 15mins
Ingredients
- 1 Small Red Onion
- 2 Medium Carrots
- 2 Garlic Cloves
- 1 tsp Thyme
- 1 x 400g Tin of Chickpeas (drained weight 230g)
- Juice from 1 Lemon
- 2 tbsp Tahini
- 1 tsp Paprika
- 1 tbsp Chia Seeds
- 45ml Water
- 65g Ground Almonds
- Salt & Pepper, to taste
- 2 Medium AvocadosÂ
Directions
- Preheat the oven to 180°C/160°C fan (350°F/320°F fan) and line a baking tray with baking foil.
- Roughly chop the onion and carrot then add to a food processor along with the garlic and thyme. Blitz until chopped into small pieces.
- Add the chickpeas, lemon juice, tahini and paprika then blitz again until mixed.
- In the meantime, add the chia seeds to the water and then leave for 10 minutes until it forms a gel.
- Pour the chickpea mixture into a bowl and then add the chia seed gel and ground almonds. Season with salt and pepper then stir together until well mixed.
- Form the mixture into four burgers and then place on the baking tray. Bake for 35 minutes, turning half way through. Serve each with half an avocado.
Carbs 17g
Fat 31g
Protein 12g
Calories 390kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
Cloud Bread Hot Dogs
Cook time: 25mins
Prep time: 10mins
Ingredients
- 2 tsp Olive Oil
- 4 Medium Eggs
- 4 tbsp Soft Cheese
- 2 tsp Baking Powder
- 1 tbsp Olive Oil
- 4 97% Pork Sausages
- 1 Medium Onion
Directions
- Preheat the oven to 200°C/180°C fan (390°F/370°F fan), line a baking tray with baking paper and lightly cover with 1 tsp of oil.
- To make the cloud bread, in 2 bowls separate the egg whites from the yolks. Add the soft cheese to the yolks and mix thoroughly. Ensuring there are no lumps.
- Add the baking powder to the egg whites and whisk until they form stiff peaks. An electric whisk works best, but if you don’t have one, doing it by hand is fine.
- Add ½ the yolk and soft cheese mixture to the egg whites and fold through slowly. Add the remaining mixture and fold through slowly.
- Evenly share out 4 spoonfuls of the mixture onto the baking paper and bake for 20-25 minutes or until golden on top.
- Whilst the cloud bread is in the oven, heat the remaining oil in a non-stick frying pan over a medium heat and cook the sausages for 15 minutes, turning them regularly. Or if using a barbecue, place the sausages onto the barbeque and keep turning every few minutes until cooked through.
- When cooked, set aside the sausages and fry off the onion until softened.
- Slice the sausages then assemble, the cloud bread on the bottom, with the sliced sausages and top with the fried onions and the second piece of cloud bread on top to make a sandwich.
Carbs 17g
Fat 68g
Protein 29g
Calories 794kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
Halloumi Kebabs
Cook time: 5mins
Prep time: 10mins
Ingredients
- 6 Wooden Skewers
- 450g Halloumi
- 2 Medium Peppers
- 2 Medium Onions
- 2 Garlic Cloves
- 2 tbsp Olive Oil
- 3 tbsp Lemon Juice
- 1 tsp Mixed Herbs
- 1 tsp Paprika
- Salt & Pepper, to taste
Directions
- Place 6 wooden skewers in cold water and leave to soak for at least 30 minutes.
- Prepare the ingredients by cutting the halloumi into cubes, make sure they are not too small as will need to be threaded onto skewers. Cut the red pepper and red onion into large chunks and crush and dice the garlic.
- Place the halloumi in a bowl or freezer bag and combine the oil, lemon juice, garlic, mixed herbs and paprika. Add salt and pepper to taste.
- Cover the bowl and place in the fridge to marinate for 1-2 hours – to save time this can be done the night before or in the morning.
- Preheat the grill to a medium high heat, or if you're using the barbecue make sure it is nice and hot!
- When marinated, place the halloumi, peppers and onions onto the skewers, alternating between ingredients.
- Place the skewers onto the barbeque for 5 minutes or in the grill for 7-10 minutes and then serve.
Carbs 6g
Fat 22g
Protein 19g
Calories 297kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
Garlic & Parsley Butter Jumbo King Prawn Skewers
Cook time: 5mins
Prep time: 10mins
Ingredients
- 4 Garlic Cloves
- 15g Parsley
- 600g King Prawns
- 2 tbsp Olive Oil
- Juice from ½ a Lemon
- 3 tbsp Butter
- Salt & Pepper, to taste
Directions
- Place 6 wooden skewers in cold water and leave to soak for 30 minutes.
- Crush the garlic cloves and roughly chop the parsley. Place the crushed garlic and chopped parsley into a bowl with the prawns, olive oil and lemon juice.
- Melt the butter and add to the prawns. Stir the prawns so they are well coated in the marinade and season with salt & pepper.
- Marinate for 1-2 hours.
- Heat an outdoor barbecue.
- Place the prawns onto the wooden skewers and barbecue for 5 minutes on each side or until the prawns are cooked through.
Carbs 0g
Fat 10g
Protein 18g
Calories 166kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
Nutty Lentil Salad
Cook time: 0mins
Prep time: 5mins
Ingredients
- 60g Walnuts
- 4 Basil Leaves
- 1 Medium Pepper
- 118g Cooked Brown Lentils
- 2 tbsp Lemon Juice
- 2 tbsp Sunflower Seeds
- 60g Rocket
- 60g Spinach
- 2 tbsp Olive Oil
Directions
- Prepare the ingredients by roughly chopping the walnuts and basil and slicing the pepper.
- In a medium bowl mix all of the ingredients except for the rocket, spinach and olive oil.
- Divide the rocket and spinach between two plates and top with the lentil mixture between the two.
- Drizzle with the olive oil and enjoy!
Carbs 16g
Fat 38g
Protein 14g
Calories 465kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
Low Carb Coleslaw (v)
Cook time: 0mins
Prep time: 5mins
Ingredients
- 1 Small Red Cabbage
- 1 Large Onion
- 2 Medium Carrots
- 6 tbsp Mayonnaise
- Juice of ½ Lemon
- ½ tsp English Mustard Powder
- Salt & Pepper, to taste
Directions
- Start by preparing the vegetables. Finely shred the cabbage and onion then grate the carrots.
- Add the cabbage, onion and carrots to a large bowl, along with the mayonnaise, lemon juice and mustard powder.
- Season to taste with salt and pepper, then mix well before serving.
Carbs 8g
Fat 17g
Protein 2g
Calories 192kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
BBQ Sauce
Cook time: 10mins
Prep time: 1mins
Ingredients
- 200g Passata
- 2 tbsp Apple Cider Vinegar
- 1 ½ tsp Worchester Sauce
- Âľ tsp Garlic Powder
- Âľ tsp Paprika
- 1 tsp Stevia
- 1 tsp Cayenne Pepper
Directions
- Place all the ingredients into a saucepan then stir and bring to the boil. Once the sauce begins to boil reduce to a low heat and then simmer for 5 minutes.
- Pour into an airtight container and store in the fridge.
Carbs 1g
Fat 0g
Protein 0g
Calories 6kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
Tomato Sauce
Cook time: 10mins
Prep time: 5mins
Ingredients
- ½ Small Onion
- 4 Garlic Cloves
- 120g Tomato Puree
- 30ml Apple Cider Vinegar
- ½ tsp Oregano
- 1 tsp Stevia
- Salt & Pepper, to taste
Directions
- Thinly slice the onion and crush and chop the garlic cloves.
- Place all the ingredients into a saucepan and simmer on a low heat for 5-10 minutes. If the consistency is too thick you may want to add some water.
- Either pour the sauce into a blender or use a hand-held blender and pulse until the sauce is smooth.
- Pour into a glass jar and store in the fridge.
Carbs 1g
Fat 0g
Protein 0g
Calories 7kcal
You can also find this recipe on our extensive recipe system, sign
up now for access to thousands of delicious recipes.
