A BBQ doesn't always mean meat. In Grill Seeker, Nico rustles up courgette & pear flatbreads with goats cheese and honey and a side of grilled carrots with yoghurt mint dressing.


Serves 4

For the flatbread:

  • 350 g self-raising flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 350g natural yoghurt
  • For the butter garnish:
  • 1 bunch of sturdy herbs - rosemary, thyme, oregano
  • Cooks twine
  • 100ml butter, melted

To serve:

  • 2 courgettes, in chunky slices
  • 4 pears, quartered
  • 2 tbsp olive oil
  • 150 grams crumbly goats cheese
  • Sprigs of fresh mint
  • Honey, to drizzle
  • Sumac, to serve

Grilled carrots with mint and orange yoghurt

Serves: 4

For the grilled carrots:

  • 6 carrots, halved and halved again lengthways
  • ½ teaspoon of cinnamon
  • Thumb sized piece of ginger, peeled & grated
  • For the dressing:
  • 200ml natural yogurt
  • Zest and juice of 1 large orange
  • 4 dill stems, finely chopped
  • Small handful mint leaves, finely chopped
  • Handful of sunflower seeds, toasted
  • Salt & pepper


  1. Light your barbecue and set it for a high heat.
  2. Combine the ingredients for the flatbread in a large bowl and season with salt. Knead for about 5 minutes until smooth.
  3. Toss the pears and courgettes in the oil to coat, along with salt and pepper. Arrange these on the grill, they'll take about 15 minutes to cook but will be nicely charred and softened when they're ready to go.
  4. Meanwhile make a simple herb brush by gathering your herbs in a bunch and wrap the twine tightly around the herbs stalks.
  5. Divide the flat bread into 4, roll out each piece on a lightly floured surface to about ½ cm thick.
  6. Arrange on the grill and cook over a high heat for 5 mins each side brushing your flatbreads with the herb brush dipped in melted butter as you grill. Repeat with the remaining dough pieces.
  7. To serve, divide the vegetables between the flatbreads, crumble over the goat’s cheese, sprinkle with mint leaves and drizzle with honey, add some sumac for a final flourish.

Grilled carrots with mint and orange yoghurt

  1. Light your barbecue and set it for a medium to high heat.
  2. Mix the cinnamon and ginger with olive oil in a dish large enough to fit the carrots, add, and toss to coat. Season, then arrange on the grill.
  3. Char for about 10 minutes in total, turning to cook on each side.
  4. To make the dressing, mix together the yoghurt, orange, dill and mint.
  5. Remove the carrots from the heat to your serving plate.
  6. Drizzle with the yoghurt sauce, sprinkle with the sunflower seeds and serve.