🔥 BBQ Week Meal Plan

Method

1. Boil 1kg new potatoes 15–18 mins until tender. Drain, crush lightly with a fork, season with olive oil, salt & pepper.
2. Cucumber yoghurt: grate ½ cucumber and squeeze out the water. Mix with 4–5 tbsp Greek yoghurt, a few sprigs of chopped mint, juice of ½ lemon and salt. Chill until needed.
3. Season all 5 salmon fillets with olive oil, salt & pepper. BBQ skin-side down on high heat 4 mins, then flip carefully for 2–3 mins more.
4. Salad B is in the fridge from Monday — squeeze over a little fresh lemon and serve.

Serve with

Method

1. Slice both packs of halloumi (500g total) into 1cm slabs. Slice half the courgettes (500g) lengthways into ribbons. Brush both with olive oil.
2. BBQ on high heat: halloumi 2–3 mins each side until golden. Courgettes 3–4 mins each side until tender with good char marks.
3. Make Salad A — enough for tonight and Friday: halve both packs of cherry tomatoes, crumble over all the feta (200g), add the olives (300g) and torn basil. Keep the dressing (1 tbsp red wine vinegar + 2 tbsp olive oil) separate in a jar — dress just before serving each night so the tomatoes don't go soggy.
4. Make Salad C — prep for Wed, Thu & Fri: use a veg peeler to shave the remaining courgettes (500g) into ribbons and keep in a tub undressed. Each night, take out a portion and dress with juice of ¼ lemon, a splash of red wine vinegar and olive oil (it wilts quickly so dress per serving, not the whole batch).
5. Salad B is in the fridge from Monday — squeeze over fresh lemon and serve alongside.

Serve with

Method

1. BBQ all the koftas (600g — both packs) on medium-high, turning every 3–4 mins for about 12 mins total. They should be cooked through with good colour.
2. Warm 6 pittas on the edge of the BBQ or in a dry pan, 1 min each side.
3. Set out the mezze: hummus (300g tub), tzatziki (200g tub), olives, crumbled feta, sliced cherry tomatoes from Salad A.
4. Salad B and Salad C are both in the fridge — dress a portion of the courgette ribbons with lemon and olive oil, and squeeze lemon over the Salad B. Pile both into pittas with the koftas.

Serve with

Method

1. BBQ all 8 burgers (both 454g packs) on high heat, 4–5 mins each side. Don't press them down. Add sliced cheese in the last minute to melt.
2. Toast 8 brioche buns cut-side down on the BBQ for 1 min until golden.
3. Load up: mayo on both buns, burger, sliced tomato, ½ red onion sliced into rings. Serve immediately.
4. Salad A is in the fridge from Wednesday — dress it now with 1 tbsp red wine vinegar + 2 tbsp olive oil, and give it a fresh squeeze of lemon to liven it up. Dress a last portion of the Salad C courgette ribbons too. Salad B from the fridge as usual.

Serve with

Salad A — Tomato, Feta & Olive  ·  Wed & Fri

1. Halve both packs of cherry tomatoes and place in a large bowl.
2. Crumble over all the feta (200g). Scatter in the olives (300g), halved if large.
3. Tear over most of the fresh basil (most of the 30g pack).
4. Keep the dressing separate in a jar: 1 tbsp red wine vinegar + 2 tbsp olive oil. Dress just before serving — use half tonight (Wednesday), save half for Friday.

Salad B — Carrot, Cucumber & Coriander  ·  Every night

1. Coarsely grate all the carrots (1kg) into a very large tub.
2. Halve the whole cucumber lengthways, scrape out seeds with a spoon, then slice into half-moons. Add to tub.
3. Roughly chop most of the coriander (~40g — save ~20g for later in the week) and add.
4. Drizzle with olive oil, add a pinch of salt. Toss together. Keep in fridge all week — squeeze ½ lemon over each serving just before eating.

Salad C — Courgette, Basil & Lemon  ·  Wed, Thu & Fri

1. Use a veg peeler to shave the remaining courgettes (500g) into long thin ribbons — stop when you hit the seedy core. Keep in a tub in the fridge, undressed.
2. Each night: take out a portion and lay ribbons in a bowl. Tear over a few fresh basil leaves.
3. Per-serving dressing: juice of ¼ lemon + 1 tsp red wine vinegar + 2 tbsp olive oil + salt & pepper. Whisk together.
4. Pour dressing over, toss gently and serve immediately — it wilts fast, so dress fresh each time.