Sunny side dishes

These side dishes are perfect for the grill – cook them alongside the chicken if you have space, or on a griddle pan. If you want to make the potatoes veggie-friendly, just omit the chorizo.

Ingredients

Courgette and feta wraps

Serves: 4

Ready in: 15 mins

• 1 large courgette
• Olive oil, for brushing
• 120g feta, cut into 8 chunks
• 4 tsp basil pesto
• 1 tsp dried oregano

BBQ chorizo potatoes

Serves: 4-6

Ready in: 45 mins

• 1kg new potatoes, larger ones halved
• 1 tbsp smoked or regular paprika
• 2 tbsp olive oil
• 225g ring chorizo, cut into chunks

Method

Courgette and feta wraps

1. Heat the BBQ or grill to medium. Cut the courgette lengthways into 8 long, thin ribbons using a mandolin or sharp knife. Brush with a little oil and season. Cook on one side, then remove and turn over.
   
2. On the cooked side of each courgette ribbon, add a chunk of feta, ½ tsp basil pesto, a sprinkling of oregano and black pepper to taste. Carefully roll up to encase the cheese.
   
3.  Put the courgette wraps back on the grill and cook for 3-4 mins each side, until the courgette is charred and the cheese is oozing and melted.

BBQ Chorizo potatoes

1. Bring a large pan of salted water to the boil, add the potatoes, allow to come back to the boil and cook for 10 mins. Drain and allow to steam dry in the colander.
   
2. Mix the paprika and oil with some seasoning, and rub the potatoes with the mixture. Place a double layer of foil on the work surface, add the potatoes and chopped chorizo, add another double layer of foil on top, and fold each edge up to seal it like a parcel so no air can escape.
   
3.  Cook on the grill for 20 mins. When the parcel puffs up, slice open the top with a knife and turn the potatoes. Leave the open parcel on the grill to cook for a further 5-10 mins, until the potatoes and chorizo are golden and charred.