Light summer meals, fresh from the grill

There`s nothing better on a hot summer day than a refreshing drink and a light, healthy dinner. Our three-course grill menu for eight is perfect for those days when the temperature soars and you feel like treating your palate to some delicacies—maybe for a holiday. Bon appétit!


Spicy pineapple-bacon rings with fresh baby lettuce

  • 2 pineapples
  • 32 slices of bacon
  • 2 shallots
  • 6 Tbs. Balsamic vinegar
  • 2 tsp. mustard
  • 2 Tbs. liquid honey
  • 6 Tbs. olive oil
  • 250 g baby lettuce mix
  • 8 stalks of basil
  • 500 g strawberries
  • Salt and pepper



... for the baby lettuce salad: Wash and dry the baby lettuce, tear basil leaves off stalk. Wash, clean and halve the strawberries.

... for the vinaigrette: Peel and dice the shallots. Mix with the vinegar, mustard, honey, salt, and pepper, then stir in the oil.

... for the pineapple-bacon rings: Peel pineapple, cut into 16 slices and remove the core. Wrap each pineapple ring in two slices of bacon.



Cook, turning, for ca. 5 minutes. Plate the salad with the vinaigrette and set the pineapple rings on top.


Tender char on colourful julienned vegetables

  • 1200 g char filet
  • 4 stalks of dill
  • 2 pieces (ca. 4 cm) horseradish or 2 Tbs. grated horseradish from a jar
  • 4 sour apples, e.g. Granny Smith
  • 200 ml apple juice
  • 6 Tbs. olive oil
  • 6 carrots
  • 2 bunches of spring onions
  • Salt and pepper
  • Aluminium foil



... for the apple relish: Wash the dill and chop the leaves. Peel and grate the horseradish. Wash the apples, remove the cores and dice them finely. Combine apples, horseradish, dill, apple juice and oil. Season with salt and pepper.

... for the julienned vegetables and fish filets: Peel and wash the carrots, then cut them in thin sticks. Clean the spring onions and cut them into fine strips. Rinse the fish and cut into 8 pieces. Season with salt and pepper.



Divide the carrots, spring onions, fish and apple relish into 8 packages of doubled aluminium foil. Fold the edges closed and cook on the pre-heated grill about 15 minutes.


Caramelized peaches with crispy brittle filling

  • 8 firm peaches (not too ripe)
  • 30 g + 1-2 Tbs. sugar
  • 30 g walnuts
  • 30 g blanched almonds
  • Juice of 1 lime
  • 20 g butter
  • Lime slices and mint
  • 1 aluminium grilling bowl



... for the brittle filling: Caramelize 30 g of sugar in a pan. Add walnuts and almonds and allow them to caramelize. Remove from heat, let cool, and chop roughly.

 ... for the peaches: Wash the peaches, dry them, cut in half and remove pits. Cut into slices and set in a grilling bowl. Drizzle with lime juice and scatter small pieces of butter and brittle on top. Sprinkle with 1-2 Tbs. sugar.



Grill on the pre-heated grill for 10 to 15 minutes and decorate with lime slices and mint.


These delicious dishes will turn your next barbecue with friends & family to a weekend not to forget. Keep up a good appetite!

source of image:

-Author: Lolostock
-Author: Klimamarina
-Author: Magdanatka
-Author: MaraZe
-Author: Tema-Kud

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