Vegan BBQ platter with paprika-walnut sauce recipe


The best vegan food has a range of flavors and textures and is a brilliant platter to eat in the summer sun.

Preparation time: 15 minutes | Cooking time: 20 minutes




For the paprika and walnut sauce

  • 150g sun-dried red peppers in olive oil
  • 50 g walnuts, toasted in a dry pan until fragrant
  • Small clove of garlic, peeled
  • 1 tsp sherry vinegar
  • Olive oil as needed

For the grilled broccoli and spring onions

  • 400g Tenderstem or Bellaverde Broccoli
  • 1 bunch of spring onions, cleaned
  • 1 tbsp olive oil

For the grilled figs and olives

  • 4 large or 8 small figs
  • 1 tbsp olive oil
  • 50g rocket
  • 100g green olives, pitted


  • 300g stuffed vine leaves in oil
  • 4 flatbreads, halved or quartered
  • olive oil
  • Smoked nuts


  1. For the sauce, mix paprika, walnuts, garlic and sherry vinegar to a pale orange sauce and add a little olive oil if necessary.
  2. Boil the broccoli in a saucepan with water for two minutes and then drain. Rub the broccoli and spring onions with olive oil and salt, then grill them on a grill or a fluted grill plate until cooked through.
  3. Halve the figs through the tip and rub with olive oil and a pinch of salt. Grill or grill over very hot coals until bubbles appear but are still red on the cut side. Place the rocket on the plate and arrange the figs on top, sprinkle with olives and grind some black pepper over it.
  4. Grill the grape leaves and gently turn them once they are brown. Grill the pitta to toast. Put both on the plate.
  5. Place a bowl with the paprika sauce on the plate and drizzle with oil. Spread the smoked nuts on the plate.


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