Grilled Meats With Bean Salad And Cheesy Garlic Dip

Name: Grilled Meats With Bean Salad And Cheesy Garlic Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 420 g cans kidney beans, drained; 100 g spring onions, trimmed and sliced; 10 tbsp olive oil; 4 tbsp red wine vinegar; 150 g plain yogurt; 4 tbsp creme fraiche; 50 g cheddar cheese; 3 None turkey frying steaks; 3 tbsp medium-hot mustard; 3 tbsp chopped parsley, plus extra leaves to granish; 6 None rashers bacon; 4 tbsp ketchup; 4 tbsp runny honey; 6 None chicken wings; 1 tbsp chilli powder; 2 None onions, thickly sliced; 2 None beef tomatoes, thickly sliced; 75 g Gouda cheese, grated; 2 tbsp rosemary leaves, plus extra leaves to garnish; None None tomato-chilli sauce, to serve; 1-2 None garlic gloves, crushed

Servings: persons

2 x 420 g cans kidney beans, drained
100 g spring onions, trimmed and sliced
10 tbsp olive oil
4 tbsp red wine vinegar
150 g plain yogurt
4 tbsp creme fraiche
50 g cheddar cheese
3 None turkey frying steaks
3 tbsp medium-hot mustard
3 tbsp chopped parsley, plus extra leaves to granish
6 None rashers bacon
4 tbsp ketchup
4 tbsp runny honey
6 None chicken wings
1 tbsp chilli powder
2 None onions, thickly sliced
2 None beef tomatoes, thickly sliced
75 g Gouda cheese, grated
2 tbsp rosemary leaves, plus extra leaves to garnish
None None tomato-chilli sauce, to serve
1-2 None garlic gloves, crushed

1
For the bean salad, place the kidney beans in a bowl with the spring onion, 6 tbsp of the oil and the vinegar and mix well. Chill until ready to serve.
2
For the cheese and garlic dip, mix together the yogurt, sour cream, most of the cheddar cheese and the garlic. Season to taste. Transfer to a serving dish and sprinkle with the remaining cheese. Chill until ready to serve.
3
For the turkey and bacon rolls, halve the cutlets lengthwise, spread with the mustard, sprinkle with the chopped parsley and roll up. Wrap with a slice of bacon and secure with a cocktail stick or toothpick. Broil, turning occasionally, for 10 mins.
4
For the sticky chicken wings, mix the ketchup and honey together in a large bowl, add the chicken wings and coat in the marinade. Broil for 10-12 mins until cooked through, turning once.
5
For the chili ribs, mix together the remaining oil and cayenne and season. Brush the ribs with the oil and broil for 6-8 mins or until cooked through, turning once.
6
For the cheesy tomato onions, place an onion slice on a piece of greased foil, top with a slice of tomato, sprinkle the Gouda cheese and the rosemary leaves over top. Wrap in foil. Broil the packet for 3-5 mins.
7
Serve the meats on a platter with the bean salad, cheesy garlic dip, cheesy tomato onions and salsa. Garnish with the extra parsley and rosemary leaves.

1905

kcal

Calories

125

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 x 420 g cans kidney beans, drained, 100 g spring onions, trimmed and sliced, 10 tbsp olive oil, 4 tbsp red wine vinegar, and more.

Yes, Grilled Meats With Bean Salad And Cheesy Garlic Dip falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!