Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

When the wind drops and the sun is shining, it's great to get outside and enjoy the company of friends and family around the barbecue.

Besides the sausages, steak and seafood often we need to have prepared something quick and tasty that caters for vegetarians.

Last year around this time I wrote about barbecue food, so things are often cyclic. Then I talked about how our primordial instincts are to sear chunks of meat over flame. I think of this coincidently as my carnivore flatmate smokes out the kitchen with the steak skillet billowing smoke under the weight of a rump steak big enough to feed a family of four for three days. Meanwhile my barbecue groans under the weight of micro green baskets and planters.

Also around this time I wrote about broad beans and what to do with them. So same time of season, different recipes but similar theme.

There are lots of vegetables that adapt well to cooking over a flame. Eggplant, courgettes, peppers, red onion, cherry tomatoes, mushrooms: all easy marinated first then charred on a skewer and served with an aioli. The freshness of summer's flavours can be made into a tasty dip and used like a pesto one; of my favourites is minted broad bean. Love them or hate them, broad beans are amazing once peeled and mashed in a mortar and pestle. Have some canned chickpeas on hand and falafel and hummus can easily be made. This week's recipes are for falafel and broad bean dip: great at any barbecue table.

Gluten-Free Quick Falafel Patties

Makes 8-10 patties

300g drained canned chickpeas

½ red onion, finely chopped

½ cup fresh coriander, chopped

1 teaspoon cumin

¼ teaspoon turmeric powder

1 teaspoon minced garlic

1 tablespoon fine polenta

Salt and pepper

Method

Cover the chickpeas with water and boil until tender. Drain well and blend with all the remaining ingredients. Form into shapes and test by shallow frying on an oiled hot grill. Mixture will form a nice crust once it's the right consistency. Adjust with extra polenta if required.

Minted Broad Bean Dip

1kg fresh broad bean pods

A big handful of fresh mint leaves, finely chopped

¼ cup lemon juice

2 cloves garlic, finely chopped

Salt and pepper

Splash of good avocado oil

Method

Prepare the beans by blanching in boiling salted water for around two minutes and removing the tough grey skins. Pound the resulting bright green pods in a mortar and pestle with a splash of the lemon juice and the garlic. Mix in the mint then stir in the oil and add seasoning to taste – a real taste of summer.