The Ultimate Garden Grazing Board by Lynne Lambourne

Grow. Harvest. Cook. Share.

From Garden to Grill...

For me, the real magic of growing your own food isn't just harvesting it - it's knowing exactly what you're going to cook with it. Throughout the summer, I'll often wander around the garden with a 
basket in hand, picking whatever is ready that day. Courgettes, peppers, herbs, spring onions and tomatoes all find their way onto the BBQ, where the heat brings out their natural sweetness while  adding those irresistible smoky flavours that you simply can't achieve indoors.

I love showing people that outdoor cooking can be so much more than burgers and sausages. A BBQ is one of the most versatile ways to cook, whether you're grilling vegetables, warming flatbreads, cooking cheese, charring fruit or creating a beautiful sharing platter like this one. It's colourful, healthy cooking that encourages everyone to gather around the table, build their own meal and enjoy the simple pleasure of eating together.

There's something incredibly satisfying about serving food you've grown yourself. Knowing exactly where it came from, harvesting it at its freshest and transforming it into something delicious to share with friends and family makes every meal feel just that little bit more special.

Method

1. Preheat the BBQ
   Light your Calor Gas BBQ, close the lid and allow it to preheat for 10-15 minutes until it reaches 
   around 200-220°C. Starting with a properly heated grill is important: it helps prevent sticking and 
   gives the vegetables those beautiful caramelised grill marks we are looking for.
   
   
2. Make the Whipped Feta
   While the BBQ is heating, break the feta into a food processor and add the Greek yoghurt, extra 
   virgin olive oil, lemon juice and honey, if using. Blend for 2-3 minutes until completely smooth, 
   light and creamy. If it feels a little thick, add another spoonful of yoghurt. Taste and add a little 
   more lemon juice or black pepper if needed. Spoon into a small serving bowl, creating soft swirls 
   with the back of a spoon, then finish with a drizzle of olive oil and a little lemon zest. Set aside until 
   you are ready to assemble the board.
   
   
3. Make the Garden Herb Pesto
   Toast the pine nuts in a dry frying pan for 2-3 minutes, stirring regularly, until lightly golden, then 
   leave them to cool. Place the basil, parsley, mint, toasted pine nuts, Parmesan and garlic into a food 
   processor and blitz for around 30 seconds. With the motor running, slowly pour in the olive oil 
   until you have a vibrant green pesto that is smooth but still has a little texture. Stir through the 
   lemon juice, season with sea salt and freshly ground black pepper, then taste and adjust if needed. 
   Spoon into a small serving bowl and finish with a drizzle of olive oil and a few fresh basil leaves.
   
   
4. Prepare the Vegetables
   Brush the courgettes, peppers, radishes, spring onions, cherry tomatoes and halloumi lightly with 
   olive oil, then season with sea salt and freshly ground black pepper. Scatter over a handful of 
   freshly chopped garden herbs such as parsley, basil and thyme. This adds another layer of fresh 
   flavour before everything hits the grill.
   
   
5. Grill the Vegetables and Halloumi
   Start with the vegetables that need the longest cooking time. Place the peppers and radishes over 
   the hottest part of the BBQ and cook for around 8-10 minutes, turning occasionally, until softened 
   with lightly charred edges. Add the courgettes and spring onions and grill for around 3-5 minutes 
   per side until tender with distinct grill marks. Cook the cherry tomatoes for 3-4 minutes, just until 
   they begin to blister and soften. Finally, grill the halloumi for around 2 minutes on each side until 
   golden and lightly caramelised.
   
   Don't be tempted to turn the vegetables or halloumi too soon. Let them sit on the hot grill until they 
   naturally release from the bars. We want those lovely charred grill marks: they add flavour and 
   give the finished board that unmistakable cooked-on-the-BBQ look.
   
   If anything finishes ahead of the rest, move it onto a cooler part of the BBQ, around 160-180°C, to 
   keep warm without overcooking.
   
   
6. Warm the Flatbreads
   Place the flatbreads directly onto the grill for around 60-90 seconds on each side, just until warmed 
   through with delicate char marks. Keep them wrapped in a clean tea towel while you finish the 
   board so they stay soft and warm.
   
   
7. Assemble the Garden Grazing Board
   Arrange small bowls of whipped feta, Garden Herb Pesto and marinated olives across a large 
   serving board. Work around the bowls with the chargrilled courgettes, peppers, radishes, spring 
   onions, blistered tomatoes and golden halloumi, mixing the colours and textures to create a 
   relaxed, abundant display. Tuck the warm flatbreads around the edge.
   
   Drizzle the halloumi with hot honey, then finish the board with freshly picked basil, parsley and 
   mint, plenty of lemon zest, a final drizzle of extra virgin olive oil and a generous scattering of 
   edible flowers. I particularly love using blue borage flowers because their colour looks beautiful 
   against the grilled vegetables and gives the whole board a real summer garden feel.
   
   Pop your mini wooden skewers into an old vintage-style jam jar and place it beside the platter. 
   They are a handy addition to a sharing board, making it easy for everyone to pick up vegetables, 
   halloumi and olives without messy fingers.
   
   Then style the table with whatever is looking beautiful in your garden. I used hydrangeas, fennel 
   flowers and lavender, but the joy is using what you have. The garden gives us so many lovely 
   things to cook with and to decorate with too.