Grilling watermelon softens its flavour while keeping it sweet and refreshing. It's a natural pairing for salty haloumi (aka squeaky cheese) and this assortment of bold Greek flavours.
Lebanese cucumber, watermelon & haloumi salad. Source: Sharyn Cairns
Grilling nectarines on a scorchingly hot grill turns them into caramelised, sunny-tasting morsels that work with both savoury and sweet dishes.
Charred nectarine and panettone. Source: Benito Martin
This is hearty salad is layered in texture and flavour. The star is the grilled radicchio, which takes on a deeper flavour, and with crisp edges that deliciously soak up any dressing - in this case, syrupy balsamic vinegar and peppery olive oil.
Charred radicchio and freekeh salad. Source: Benito Martin
This dish wins on the novelty and flavour fronts: sweet grilled whole leeks dipped in a creamy roasted red pepper and almond-based dip.
Charred leeks with romesco sauce. Source: Sharyn Cairns
The nuttiness of the avocado shines through when grilled, which works well with the tart labneh and piles of fragrant mixed herbs in this dish. It's sure to turn even the staunchest hot-avocado sceptic.
Barbecued avocado with herb labneh salad. Source: Hardie Grant Books
This booze-soaked, Brazilian-flavoured pineapple may become your new BBQ staple. Sweet, spicy, limey, lively and super easy.
Grilled chilli and cinnamon pineapple. Source: Feast Magazine
Grilling lettuce may sound weird, but trust the Italians and Spanish on this one - it brings out the sweetness and gives it a charred edge. This dish would make a perfect summer appetiser or side dish.
Charred cos, kalamata olives and tomato. Source: Benito Martin
Celebrate the sweet and golden flavour of peaches by grilling them until darkly golden then combining them in a salad with peppery frisee, aromatic lavender, and a mustard-based dressing. Wow.
Peach, lavender and frisee salad.
A modern Australian tasting arrangement which just involves grilling carrots, making a dressing, and combining all ingredients. Little work for a lot of flavours.
Charred carrot salad with sorrel, macadamia and herb vinaigrette. Source: Andy and Ben Eat Australia, Food Network
Give your dishes chef appeal with this pretty violet-hued red cabbage puree. Here it's paired with crisp, charry cabbage but would work well with grilled fish, lamb, chicken and other meat.
Red cabbage cream with charred green cabbage. Source: Sharyn Cairns
Shallot oil boosts this already stellar side to new flavour heights. Hot tip: double the oil quantity and keep it to add to dressings for added savoury depth.
Charcoal grilled broccolini with shallot oil and lemon. Source: Benito Martin
