Salad dressing

  Could it be that the ongoing reminders about all the BBQing in my back garden make it hard for you to focus? I hope not because the intention is to inspire. With modern tech being the way it is, most people have either a gas fired BBQ (like yours truly) or a chimney starter so getting it going is a doddle.

  I'm sorry, did I hear you say you don't know what a chimney starter is? Holy cow! They are flat out the finest and most sensible addition to any naturally aspirated BBQ since we started cooking over flames about fifty thousand years ago. If your BBQ requires glowing coals, go and get one of these and watch your BBQ life transform overnight. Anyway...

Simple but incredibly effective.

  Back to tonight's theme and a glimpse of the ingredients that got strewn over my grill. What does this have to do with salad dressing?, you might be asking and the answer's a simple one, especially if your idea of salad is a pile of rabbit food.

Dodgy colours but you get the idea.

  There's absolutely no rule book anywhere that says salad has to be raw so white the sun is making its presence felt, don't be shy about adding a mound of grilled veg to your delicious salad. Tonight's cornucopia, (which you'll have to imagine), started its life in my imagination as a Caesar salad but quickly got hijacked by all sorts of other elements that launched themselves on top.

  In fact, so many other things got piled on that the grilled veg ended up as a salad on their own and why not? You've got the idea by now so I shouldn't need to explain your homework. Part one, if you have a proper charcoal BBQ then go look for a chimney starter followed by part two for everyone, grill vegetables! If I remember, tomorrow it will be all about actual dressings.

Kirk out

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