Whilst the weather is still fairly patchy at the moment I was fortuitous enough to have a few hours of sunshine for my bbq on Saturday.
I love a good bbq - tasty food, eating al fresco and good company, but they aren't always the healthiest of affairs. So one advantage of playing host is you can make sure there are some healthy options.
Amongst the usual bbq fare I included my favourite vegetarian/vegan/gluten and dairy free burgers (Tesco Mushroom and Tesco Bean Burgers), with tesco wholemeal gluten free rolls, fresh corn on the cob (boiled til they change colour then finished off on the bbq) and a few different side salads. One of the salads that was a big hit was a celeriac coleslaw.
It's a yummy alternative to coleslaw without the cream so it's dairy and gluten free and can be made with egg-free mayo for any vegans. Try and use real mayo if you can make it, or look for the lowest sugar content for shop bought - you'll find the 'lite' versions have more sugar so are actually worse for you than regular mayo.
Grate 250g celeriac root and 250g carrot (I use the larger gauge grater for this). Mix and sprinkle with 1 tsp fresh lemon juice to stop the celariac from browning.
Mix up the following dressing in a large bowl:
Salt + pepper
1tbsp chopped parsley
1 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp red wine vinegar
Add the grated celariac and carrot and mix thoroughly, then refrigerate for 20minutes and serve. Enjoy!