Salads are ideal if you crave a simple and healthy meal as a lazy lunch or casual dinner. Whether you prefer a main course salad with fish, meat or as a vegetarian dish, they can all be prepared on the Big Green Egg. The pure ingredients and the flavour of the grill make for a perfect match. Just place the bowl on the table and enjoy!
Advance preparation time: 20 minutes
Preparation time: 25 minutes
400 g fusilli tricolore
400 g cockles
20 king prawns
12 green asparagus
2 red chicory heads
½ Chinese cabbage
400 g haddock fillet on the skin
Big Green Egg Olive Oil
Advance preparation time: 20 minutes
Preparation time: 30 minutes
1 rump of 800 g
3 stalks of chicory
3 heads of red chicory
6 spring onions
1 yellow courgette
1 pak choi
10 baby corns
100 g rocket
Big Green Egg Olive Oilt
Advance preparation time: 20 minutes
Preparation time: 40 minutes
250 g couscous (optional; with sundried tomatoes)
1 focaccia of 300 g
8 tbsp olive oil
300 g small vine tomatoes
6 heads of little gem lettuce
200 g bimi or broccoli florets
2 tbsp red wine vinegar
2 tbsp pumpkin seed oil
150 g black olives, pitted
2 nori (seaweed) sheets
If you want to prepare a main course fish salad, this would be the ultimate recipe. The combination of pasta, grilled haddock, cockles, king prawns and vegetables doesn’t only taste good, it is also very nourishing. You can take care of the advance preparations while the EGG is busy heating up. The grilling only takes a few minutes and before you know it, your salad will be on the table!
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 230°C. Cook the fusilli al dente according to the instructions on the packaging.
In the meantime, rinse the cockles under cold running water. Discard open or broken ones. Peel the king prawns. Remove the hard ends of the asparagus and cut the cucumber into sections lengthwise. Remove the seeds of the cucumber and again cut the sections lengthwise. Then halve them crosswise. Cut the red chicory heads into quarters and the half Chinese cabbage lengthwise. Drain and rinse the fusilli with cold water.
Place the green asparagus on the grid and close the lid of the EGG. Grill for approx. 5 minutes in total and turn them halfway through the cooking time. Grill the cucumber strips for approx. 4 minutes, flipping them halfway through the cooking time. Grill the red chicory and Chinese cabbage on both cut sides for approx. 2 minutes.
Remove the ingredients from the EGG. Remove the heart from the red chicory and cut the Chinese cabbage into strips of about 1 centimetre wide.
Generously sprinkle coarse sea salt on the haddock’s skin. Place the haddock skin-side-down on the grid. Place the cockles and king prawns next to it. Grill the haddock for approx. 3 minutes and rotate a quarter of a turn to create a nice grill pattern. Grill the fish again for about 3 minutes. Grill the cockles and king prawns for about 5 minutes in total. The cockles are done when the shells are open. Discard any closed ones.
Place all the ingredients, the haddock excluded, in a large bowl, mix gently and drizzle generously with Big Green Egg Olive Oil. Season to taste with sea salt and pepper. Place the haddock on the salad and serve.
You may have already prepared a whole picanha, or rump, at some stage in the past. You can, however, also grill it as a steak and cut it into strips to prepare a delicious vegetable salad with beef. The combination of vegetables and meat makes this salad a complete meal full of proteins and vitamins.
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 230°C. Cut the rump into 2.5 cm thick slices.
Halve the chicory and red chicory lengthwise, cut the carrots and a part of the spring onions’ green. Cut the courgette lengthwise into 0.5 cm thick slices. Cut off the green leaves of the pak choi, as you will only be grilling the stalks.
Place the chicory, the red chicory, the spring onions and the baby corns on the grid and close the lid of the EGG. Grill for approx. 5 minutes and flip them halfway through the cooking time.
Place the courgette slices and pak choi stalks on the grid, and close the lid of the EGG. Grill for approx. 4 minutes and flip them halfway through the cooking time.
Bring the temperature of the EGG to 250°C.
Place the rump slices on the grid and close the lid of the EGG. Grill the meat for approx. 1.5 minutes. Give the meat a quarter turn and grill again for 1.5 minutes to create a nice grill pattern. Flip the meat and repeat the previous step. The meat should now be beautifully rosé in colour. Remove the meat from the EGG and allow to rest for about 5 minutes.
Cut the meat into attractive strips, and sprinkle with salt and pepper to taste. Gently mix all the ingredients in a large bowl. Drizzle with balsamic vinegar and Big Green Egg Olive Oil to taste.
You can easily turn a simple couscous salad into something special by adding grilled vegetables. The result is a surprisingly delicious vegetarian salad that can be served as lunch or dinner. And the croutons? Those you prepare on the Big Green Egg, obviously!
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 230°C. Scatter the couscous in a bowl and drizzle with 5 tablespoons of the olive oil. Sprinkle with sea salt to taste and add enough boiling water that the couscous is submerged under a half centimetre of water. Cover the bowl and leave for at least 15 minutes.
Cut the focaccia into slices of approx. 2.5 cm thick and cut these into cubes. Drizzle with 3 tablespoons of the olive oil and sprinkle with sea salt to taste. Pluck the tomatoes from the vine.
Place the Grill Wok on the EGG’s grid. Add the focaccia cubes and close the lid of the EGG. Stir them regularly and bake them for about 15 minutes until crispy.
Remove the focaccia croutons from the wok. Remove the Cast Iron Grid from the EGG using the Cast Iron Grid Lifter and sprinkle 1 tablespoon of Cherry Wood Chips over the glowing charcoal. Replace the grid, place the Grill Wok on it and add the tomatoes. Close the lid of the EGG and smoke the tomatoes for approx. 10 minutes. Stir them regularly.
Meanwhile, halve the heads of little gem lettuce and the avocados lengthwise. Remove the pit, cut each avocado half into four sections without removing the peel. Place the bimi (or broccoli), the little gem lettuce and the avocado portions on the grid and close the lid of the EGG. Grill the vegetables and the avocado for approx. 2.5 minutes, turn them over and grill for another 2.5 minutes.
Remove the vegetables and the avocado from the EGG. Again halve the little gem lettuce lengthwise and remove the avocado peel. Put everything in a large bowl, drizzle with red-wine vinegar and the pumpkin seed oil and gently mix. Loosen the couscous with a fork and mix it with the vegetables and avocado, adding the olives and focaccia croutons. Season to taste with salt and pepper.
Place the nori sheets on the grid of the EGG and grill on both sides for just a few seconds until crispy. Break them into pieces and sprinkle over the salad. Serve the salad lukewarm.
You can also leave all ingredients to cool separately, after which you gently mix them to then serve the salad cold (only mix in the croutons and nori pieces right before serving). Store the salad covered in the fridge and bring to room temperature before serving.