3BM Kitchen : Scrum Summer Supper...

Another weekend and another BBQ, officially now my favourite eating style! The smokey aroma, the laid back atmosphere with the background bustle often being laughter and the popping of champagne corks - heaven! 

We attended an extra special one a couple of weekends ago for our good friend Gemma to celebrate her 30th. Her husband banished her from the house and put together the most amazing party with a little help from family - beautiful flowers, blankets strewn across the lawn, pale pink and white paper poms poms, candle lit lanterns hidden in the flower beds and of course one hell of a feast! This is where we stole the inspiration for a recipe we cooked up this week - a summer pearl barley salad. 

Not something I have ever cooked before but has seriously opened my eyes as it is so deliciously moreish and surprisingly fresh - I vow to start using pearl barley and quinoa more often - keep your eyes peeled for evidence right here!!

With a poorly Middle Mouse on my hands I decided I would cook up a super summer supper to build her strength back up and make her fighting fit in no time at all...well that was my hope! 

I opted for Madeline Shaw's salmon and courgette skewers with a side of squash pearl barley salad, and i'm pretty sure Middle Mouse was a smidgen brighter after clearing her plate! 

Here's how...

Salmon and Courgette Skewers

You Need...

2 salmon fillets
1 courgette
1 tbsp of coriander seeds
1 tbsp of cumin seeds
2 tbsp of coconut oil
A large pinch of sea salt
To Do...

1. Cut the salmon fillets into bite-size cubes

2. Slice the courgette length way in half and then into bite-size chunks

3. Grind the cumin, coriander and salt up with a mortar and pestle (or a mug and the end of a rolling pin if like me you have never got round to getting a mortar and pestle!!)

4. Add the salmon and spices to a bowl and mix around so that the spices are rubbed into the fillets, then add into the courgette and mix.

5. Melt the coconut oil on a low heat and poor this on top of the salmon and courgette, mix the oil around with your hands

6. Thread the salmon and courgette on the skewers

7. You can cook on the BBQ, in a pan or on the grill like we did. They will only take around 6-9 mins to cook.

Squash and Barley Salad

You Need...

1 butternut squash, peeled and cut into pieces
1 tbsp olive oil
250g pearl barley
300g Tenderstem broccoli, cut into medium-size pieces
100g SunBlush tomatoes, sliced
1 small red onion, diced
2 tbsp pumpkin seeds
1 tbsp small capers, rinsed
15 black olives, pitted
20g pack basil, chopped

For the dressing

5 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 garlic clove, finely chopped

How To...

1. Heat oven to 200C/fan 180C/gas 6. 

2. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins or until cooked and crispy around the edges. (I was feeling lazy and got ready peeled and cubed M&S squash - these took a little less to cook so it will depend on the size)

3. Boil the barley for approx 25 mins in salted water until tender, but al dente. 

4. Whisk the dressing ingredients in a small bowl, then season with salt and pepper. 

5. Once done drain the barley, tip it into a bowl and pour over the dressing. Mix well and let it cool. (The recipe says to add raw garlic which I am not a fan off so left this out)

6. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. 

7. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold. (again the recipe says to add raw onion which I am not keen on - so instead i cooked the onion and garlic off in a little olive oil before adding and it was still delicious and flavoursome!)

ENJOYYYYY!!!