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BBQ Salad Brussels Sprouts Salami, Smoked Mozzarella

July 20, 2014 by Tania 13 Comments

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When grilling time comes around why not give this wonderful warm salad a try on the BBQ. Crispy hot salami and grilled brussels sprouts make this a must. Don’t skip the smoked mozzarella

BBQ'd Sprouts

BBQ Salad Brussels Sprouts, Salami, Smoked Mozzarella Salad

It seems that Barbequing is still a man’s domain. Men are expected to turn the snags at the family get together. Don’t get in their way.

After years on the grill in restaurants managing to juggle a multitude of orders for different meals cooked to order, I am still treated like an interloper if I offer to wield the tongs at a BBQ. Even though I am sure I can BBQ much better than most male people I know, I feel like I’ve entered the wrong locker-room and duly scuttle back off to the kitchen with the women.

Despite loving to grill we don’t have a BBQ at our house, and Skater and I often stop by the shops to look at all the BBQs.

It’s a strange thing that my son, who is not so interested in food really loves the whole idea of a BBQ. It could be the natural lure of the men’s business, I am not sure, but on a trip to the Supa Centa to get a new printer on the weekend we took a detour past Barbecues Galore, the BBQ store.

bbq sprouts

Once inside the store we marveled at the wok burner on the side, monster-sized BBQ’s and oo-ed over the large lidded grills. When a salesman sidled up and we started to chat. He suggested we should look at the Ziegler and Brown or the “Ziggy” – “Because if you guys don’t have much room and you live in a rental house,  it’s easy to move anywhere you go.”  So, even before we were able to tell him we were really just dreaming, he gave us a rundown on the Ziggy.

the ziggy

It looks a bit like that famous brand of flip-top BBQs that have been around forever. So I asked what the difference is and apparently it’s all about the burners and the high dome. This Ziggy is designed to cook perfectly with the lid up or down because there is more burner coverage, more heat in the double or triple burner. The salesman suggested using them together for high heat or independently for a gentle heat or when there’s just one or two people.  

The BBQ seems to be a man’s domain?

He went on to say how he bought one on special and that he bakes and roasts and even makes pizzas in his………..all the while he talked to my son, who was exclaiming superlatives like…awesome & cool & sick.  They bonded over the flame thrower on each burner. It was surreal, a bit like I had walked up to a group of men barbecuing in the park. Secret BBQing business.

That’s when things came to an abrupt end. I told him that we were just dreaming. We left the shop to go and get our printer chatting about where we’ll put our Ziggy one day.

I got home and still dreaming, thought of what I could make. I wanted a recipe that was all about the thrill of the grill, that used the idea of the lid, and the smokey chary flat grill. I came up with this warm BBQ Brussels Sprouts, Grilled Salami, Smoked Mozzarella Salad. If you don’t like sprouts you can use cauliflower or potatoes or even fennel.

BBQ Salad Brussels Sprouts Salami, Smoked mozzarella Salad

Make this warm salad on the BBQ and take the cooking outside
4.5 from 4 votes
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 500 gm Brussels Sprouts halved if large or left whole if small
  • 100 gm salami sliced,hot or mild if you prefer
  • 150 gm bacon eye pieces
  • 1/2 bunch chives
  • 2 tablespoons parsley roughly chopped
  • 50 gm toasted pinenuts
  • 40 ml olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper fresh ground
  • 40 ml balsamic
  • 40 ml extra olive oil
  • 100 gm smoked mozzarella or feta if none available

Instructions
 

  • Prepare all of the other ingredients before you start. The chopped parsley, chopped chives, toasted pinenuts, 1/2’d salami and bacon pieces, grated mozzarella .
  • Take a large bowl and add the trimmed sprouts, salt pepper and 40 ml olive oil and toss to coat.
  • Heat a flat BBQ plate till very hot, then turn down to medium. Lay all of the salami and bacon pieces on the grill. Turn after 1 minute and brown up the other side before taking off the grill and putting on a plate.
  • Put the sprouts on the the grill and turn every couple of minutes, cooking and charring on all sides, put the lid down. The temperature will rise to about 200C between each time you move them around approximately 10 minutes. Test the sprouts with the tip of a knife and when the knife pierces easily they should be done.
  • Scoop all of the sprouts back into the bowl and add the salami, bacon, parsley, chives & nuts. Mix together.
  • Dress very simply with the balsamic and extra olive oil. Add a grind of fresh pepper and taste it for salt, add more if necessary . Put onto a plate and sprinkle with the smoked grated mozzarella.
ziggy BBQ

 Looks like a little robot….Ziggy is exclusive to Barbeques galore. One day Ziggy, one day..

www.mykitchenstories.com.au

This post was supported by Ziegler and Brown and I still wish I had one.

 

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Filed Under: RECIPES, reviews, Salad Tagged With: award winning BBQ, BBQ, BBQ food, Brussel Sprouts, Recipes, review, warm brussel sprout salad, warm salad, Ziegler and brown, Ziggy

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Reader Interactions

Comments

  1. grace

    July 27, 2014 at 11:13 am

    the grill is my best friend of late, and i would love this!!
    grace recently posted..whet your appletiteMy Profile

    Reply
  2. minnie@thelady8home

    July 26, 2014 at 10:33 am

    5 stars
    Lovely dish, and the BBQ flavors look divine. I can devour the whole plate in no time.
    minnie@thelady8home recently posted..Peppery Fried Calamari RingsMy Profile

    Reply
  3. Martine @ Chompchomp

    July 23, 2014 at 10:49 am

    He he you are so right….Australian’s really believe it is a man’s domain. Maybe its taking them back to their woolly mammoth hunter roots! 😉
    Martine @ Chompchomp recently posted..A Day in KL – My gluten free Kuala Lumpur experienceMy Profile

    Reply
  4. Tandy | Lavender and Lime

    July 22, 2014 at 5:46 pm

    Tania, I love the middle burner as this makes the BBQ so practical. We have a gas BBQ and use it so often, one of the best buys we have ever made. It currently resides in the house we are building but soon we will have to make a proper space for it 🙂
    Tandy | Lavender and Lime recently posted..Recipe For Sourdough BaguetteMy Profile

    Reply
  5. Liz

    July 22, 2014 at 11:59 am

    Oooh, I love the sound of combining Brussels sprouts, salami and smoked mozzarella! Triple yum! Hope you get your Ziggy soon 🙂

    Reply
  6. Lorraine @ Not Quite Nigella

    July 22, 2014 at 9:29 am

    The Ziggy looks like a good size for a balcony-which is about all the space we have to spare. I think hubby would like it but the last time we bbq’d he stayed away and I ended up having to do it which kind of defeats the purpose of a man tool such as this (encouraging them to cook) 😛
    Lorraine @ Not Quite Nigella recently posted..The Classic Date TartMy Profile

    Reply
  7. Maureen | Orgasmic Chef

    July 22, 2014 at 9:11 am

    5 stars
    I want a Ziggy too! I want a new camera first so Zig’s gonna have to wait.

    I love the dish, Tania. You’s a clever cookie!
    Maureen | Orgasmic Chef recently posted..Thai Curry Pastes from Scratch Class at The Golden PigMy Profile

    Reply
  8. Krista

    July 22, 2014 at 8:37 am

    5 stars
    Oh my word, that looks absolutely fantastic!! I’d happily devour that entire platter. 🙂
    Krista recently posted..Finding GoodnessMy Profile

    Reply
  9. Rachel (Rachel's Kitchen NZ)

    July 22, 2014 at 6:14 am

    I love the look of Ziggy and need to buy a BBQ soon – think I will take a look at Ziggy! Recipe looks really fab too!
    Rachel (Rachel’s Kitchen NZ) recently posted..Cauliflower & Potato CurryMy Profile

    Reply
  10. InTolerant Chef

    July 21, 2014 at 9:18 pm

    What great flavours Tania, and a terrific way to show a bbq doesn’t have to be just about big slabs of meat! I hope a Ziggy finds it way to your home soon xox
    InTolerant Chef recently posted..Truffled Celariac SoupMy Profile

    Reply
  11. 3outa4

    July 21, 2014 at 5:38 pm

    3 stars
    Love this post. I’m glad you have to come back to the kitchen during bbqs though cause that means I get to spend more time with you! I think you could do a lot with Ziggy – more than DD with his humongous bbq haha. The brussel sprouts in this recipe look yummy, as does the mozzarella.

    Reply
  12. yummychunklet

    July 21, 2014 at 6:54 am

    The mozzerella sounds great on this dish!
    yummychunklet recently posted..TwD: Baking Vanilla Pound Cake with Julia (A little late…)My Profile

    Reply
  13. Helen | Grab Your Fork

    July 20, 2014 at 10:49 pm

    Have often thought about getting a bbq too. All that smoky charred goodness that could be mine!
    Helen | Grab Your Fork recently posted..Whole suckling pig at the Four in Hand, PaddingtonMy Profile

    Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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