Hi!
We’ve been basking in the sunshine recently and have developed a taste for delicious barbecued food. Here, at bottlegreen, we can’t wait for the next dose of sunny weather, not to top up our tans as you might expect but to dust off our barbecues and get grilling our veggies.
In the press recently it has been made apparent that fruit and vegetables can give you a natural glow, which I’m sure you’ll agree is a far better way of increasing our radiance than running the risks associated with sun beds. So, why not ditch the sun beds and chow down your ‘five a day’ instead- it’s great for your skin and contributes to a healthy diet!
To help get you started, we’ve produced a quick, easy and delicious recipe that you can whip up in no time and includes the all-important pepper. Now described as a ‘skin superfood’, the pepper not only adds natural sweetness to the dish but is packed full of vitamin C. Don’t despair if peppers aren’t your thing you can still top up your vitamin C levels with bottlegreen Still, all three flavours (elderflower, pomegranate & elderflower and apple & ginger) contain over half the RDA of vitamin C!
Give this recipe a try as part of your ‘5 a day’ and let us know if you see a glowing difference…
Barbecued Summer Vegetables with a Sweet and Spicy Pomegranate Dressing
These make a very tasty accompaniment to griddled meats, or simply add some barbequed halloumi cheese for a light and summery vegetarian meal.

Serves: 4
Preparation time: 20mins
Cooking time: 15mins
1 red pepper
1 yellow pepper
200g cherry tomatoes on the vine
1 courgette
150g asparagus
1 red onion
2 sweet corn cobs
2 tbsp bottlegreen Pomegranate and Elderflower Cordial
4 tbsp olive oil
Juice of ½ lime
1 large red chilli
Handful coriander
Method:
1. Core, de-seed and cut the peppers into quarters, divide the cherry tomatoes into bunches, slice the courgette into thick strips, trim the asparagus and cut the onion and sweet corn into wedges.
2. Mix together the cordial, olive oil and lime juice. De-seed and finely slice the chilli, finely chop the coriander and add to the dressing.
3. Barbeque or griddle the vegetables until softened, spoon over the dressing and serve immediately.