3x you want this on the barbecue tonight

The barbecues are being pulled out from under the dust, the butcher is working overtime and the bags of charcoal are flying off the shelves. Summer in the Netherlands means barbecue party. Is your loved one firing up the grill tonight but you want something a little different than sausages, coleslaw, and baguette with herb butter? These three summery recipes you want to make tonight. And you can take the leftovers to work tomorrow.

Salad with grilled pears, blue cheese, and pecans

bag of lamb's lettuce

1. Combine the flour with the baking powder, melted butter, salt, 1 tsp cinnamon, milk, and coconut blossom sugar in the food processor and knead until a nice dough ball forms. If the dough is too dry, add some extra milk; if it's too wet, add some flour.

piece of blue cheese

handful of pecans

6 tbsp white balsamic vinegar

3 tbsp olive oil

1 tbsp honey

black pepper

1. Cut the pears into quarters and remove the core.

2. Grill the pears on the barbecue.

3. Mix the ingredients for the dressing and toss it through the spinach.

4. Toast the nuts briefly in a dry pan.

5. Place the lettuce in a large bowl and top with crumbled blue cheese, warm nuts, and lay the grilled pears on top.

Cauliflower steaks with arugula and Worcestershire dressing

1 cauliflower

bag of arugula

bake cherry tomatoes

bunch of spring onions

Dressing

2 tbsp Worcestershire sauce

6 tbsp red wine vinegar

3 tbsp olive oil

1 tbsp mayonnaise

handful of grated Parmesan cheese

1 clove of garlic

1. Put all the ingredients for the dressing in the blender and mix until you have a smooth dressing.

2. Cut slices from the cauliflower and grill them on the barbecue.

3. Take a piece of aluminum foil, place the tomatoes in it, drizzle with olive oil and season with salt and pepper. Place the packet on the barbecue for about fifteen minutes.

4. Spread the arugula over a large plate and place the cauliflower steaks on top.

5. Slice the spring onion into rings and distribute them along with the tomatoes over the plate.

6. Drizzle the plate with the dressing and some freshly ground black pepper.

Caramelized carrots with orange

2.5 tsp coarse sea salt

12 medium carrots, peeled with a bit of green still attached

3 tbsp melted butter

2 tbsp honey or maple syrup

2 tbsp orange juice

zest of an orange

2 tsp balsamic vinegar

2 tbsp finely chopped fresh flat-leaf parsley

1. Fill a large pot two-thirds full with water. Add two teaspoons of salt and bring the water to a boil. Add the carrots and blanch them for five minutes so they still have a bit of crunch.

2. Shock the carrots in cold water, drain, and pat them dry.

3. Mix the liquid butter, honey or maple syrup, orange zest, vinegar, and a pinch of salt in a bowl. Add the carrots and ensure they are evenly coated with the mixture.

4. Use tongs to remove the carrots from the bowl and let excess glaze drip back into the bowl.

5. Place the carrots in a piece of aluminum foil and grill them for ten minutes on the barbecue. Sprinkle with parsley and serve warm.