Serve this hot salad in its foil so you lose none of the citrus dressing transferring it to a plate
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Spicy lime and coriander mix
Finely chop the stalks and leaves from a small bunch of coriander and mix with the juice and zest 2 limes, 250ml yogurt, 2 deseeded and finely chopped red chillies and lots of seasoning. Marinate the veg in two-thirds of the yogurt mix, then barbecue, and serve drizzled with the remaining lime and coriander yogurt.
Sticky ginger and sesame mix
Mix together 85ml sunflower oil with 1 tbsp toasted sesame oil, 3 tbsp runny honey, 3 tbsp dark soy sauce, 2 tsp Chinese 5-spice powder, 2 tbsp sesame seeds and a finger-length piece of ginger, finely grated. Marinate veg, then barbecue until cooked –the times will vary depending on what veg you choose, and serve with some sweet chilli sauce on the side.
On the side
Barbecued marinated vegetables make great accompaniments. Thickly slice sweet potatoes, aubergines, courgettes and red onions, then mix with fat asparagus spears and small corn cobs – you’ll need about 1.2 kg mixed veg to serve 6 people. Then marinate for a couple of hours in one of the mixes below.