Grilled Meats With Bean Salad And Cheesy Garlic Dip - cooking recipe

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

Preparation

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.
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.
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.
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.
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.
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.
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.