Peppers and tomatoes charred directly on the BBQ, then dressed simply with olive oil, sherry vinegar and a touch of cumin, make for a warm, smoky salad that complements a range of dishes. This recipe leans into the natural sweetness and depth you get when vegetables meet open flame, turning everyday ingredients into something quietly special. It’s a straightforward way to bring a bit of fire-cooked flavour to your plate without fuss.

Using seasonal, homegrown produce where possible is at the heart of this salad. The char from the BBQ adds a subtle smokiness that lifts the tomatoes and peppers, while the cumin and smoked paprika ground the dish with gentle warmth. A splash of sherry vinegar cuts through the richness, and fresh parsley brings a clean, herbaceous finish. This salad works well alongside grilled meats like Moroccan chicken or halloumi mezze, or simply on its own for a light, clean-eating option.

What makes this recipe stand out is its simplicity and versatility. The BBQ acts as a tool to coax out natural flavours rather than mask them, keeping the cooking honest and the ingredients front and centre. It’s an easy addition to any BBQ session, proving that everyday fire-cooking can be both practical and flavourful.