The Mediterranean lifestyle is known as one of the healthiest ways of living. From the fresh vegetables to good-quality olive oil and fresh fish, this is certainly a drool-worthy way of eating. Followed by Greeks, Italians and the Spanish, this focus on fresh and high quality ingredients is incredibly tasty and something you can easily enjoy at home! Try some of these fantastic recipes using your BBQ and you will quickly become an advocate of this lifestyle. Mediterranean grilled lamb chop with tomato mint quinoa Total Time: 35 minutes Serves: 4-6 This easy Mediterranean grilled lamb chop recipe is perfect if you're looking for a quick and easy meal. Serve it with a tasty tomato mint quinoa to give it an extra bit of flavour! Ingredients: FOR THE LAMB \t1 tsp\u00a0garlic paste \t1 tsp allspice \t1\/2 tsp ground green cardamom \t1\/2 tsp ground nutmeg \t1\/4 tsp\u00a0hot paprika \t1\/2 tsp\u00a0salt \t1 tsp black pepper \t1 tbsp chopped fresh mint leaves \tOlive oil \t2\u00a0frenched racks of lamb, fat trimmed, separated into chops (about\u00a016\u00a0chops) \t1\u00a0large lemon, juice of \t1\u00a0small yellow or red onion, sliced FOR THE TOMATO MINT QUINOA \t1 1\/2 cups quinoa \tWater \t2 tbsp olive oil \t3\u00a0garlic cloves, chopped \t1 can tomato diced \tSalt and pepper \t1 cup\u00a0chopped fresh mint leaves, more for garnish \t1\/2 cup\u00a0finely chopped red onion \t1\/3 cup\u00a0crumbled feta cheese \t1 cup\u00a0Greek yogurt for the side Instructions: \tIn a small bowl, combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb. \tTake the lamb chops and rub them on both sides with the spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and the sliced onions. Cover and leave in the fridge to marinate for at least 4 hours. \tMinutes before grilling, remove the lamb chops from the fridge and begin to cook the quinoa. Cook the quinoa according to the package, adding a dash of salt and olive oil to the cooking water. \tIn a non-stick pan, heat 2 tbsp olive oil on medium-high. Lower the heat to medium and stir in the chopped garlic. Cook ever so briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. \tTime to grill the lamb chops! On a high heated gas grill, grill the lamb chops for 6-7 minutes, turning over once. \tWhen ready to serve, transfer the quinoa to serving bowls and top each with a portion of the finely chopped red onions, feta cheese and more fresh mint leaves for garnish. Serve 2-3 lamb chops over the quinoa bowls with a side of plain Greek yogurt. Open-faced grilled Caprese sandwich Total Time:\u00a034\u00a0minutes Serves: 6 Make your own tasty grilled Caprese sandwich with this simple, flavour-filled recipe! Ingredients: BALSAMIC REDUCTION \t1\u00a0cup\u00a0balsamic vinegar GRILLED CAPRESE \t1\/3 cup olive oil \t2 garlic cloves \t1\/2 teaspoon kosher salt \t1 pound Francese or ciabatta loaf \t12 ounces Stella Fresh Mozzarella \t2-3 vine-ripe tomatoes \t1\/2 cup fresh basil leaves Instructions: BALSAMIC REDUCTION \tIn a medium-sized saucepan, add the cup of balsamic vinegar and bring to a boil over medium-high heat. Bring to a boil. \tReduce the heat to low and simmer for 20 minutes, stirring occasionally. \tRemove from heat when the balsamic has reduced by half. Move to another container and let cool. Store in the fridge until ready to use. GRILLED CAPRESE \tPeel and mince or crush the garlic and add it to the olive oil in a measuring cup or small bowl. Add in the salt and stir to combine. Set aside. \tSlice the bread horizontally to create two flat pieces for your open-faced sandwich. If the top is too rounded to lay flat on a surface, slice off a thin layer. \tSlice the tomatoes and fresh mozzarella\u00a0into even-sized rounds. \tThinly slice the basil leaves, creating a chiffonade. \tPreheat the grill over medium-high heat. \tAdd the bread to the grill, close the lid, and toast 1-2 minutes per side. Remove from heat. \tReduce the heat on the grill to medium. \tWith the toasted bread sliced side up, assemble with cheese and tomatoes. Top with basil. \tReturn the open-faced sandwich to the grill, close the lid, and let cook for 8-10 minutes, until the cheese has melted, the tomatoes and basil have softened, and the bread has toasted. \tRemove from heat and slice into six rectangular pieces to serve as a main dish or 12 squares to serve as an appetiser. \tLightly drizzle with some balsamic reduction and serve. Garides souvlakia (skewered srawns) Total Time:\u00a030\u00a0minutes Serves: 4 If seafood is more your style, check out this tasty skewered prawn recipe from omgfood.com! Ingredients: \t1 pound raw wild shrimp \tJuice of one lemon \t1\/4 cup olive oil \t1\/2 - 3\/4 cup freshly grated kefalotiri or parmesan \tPinch of salt \tFreshly ground black pepper \t1 tablespoon minced parsley Instructions: \tIf grilling, start by placing some wooden skewers in water and let soak for at least 20 minutes (depending on the skewer size, you want 3-4 shrimp per stick). \tIf the shrimp is frozen, defrost it by placing it in a bowl and running it under cold water for five minutes. \tPeel and de-vein the shrimp. Set aside. \tIn a small bowl, whisk together the lemon juice and olive oil. \tAt this point, the skewers should be all set (unless you are super fast at peeling and de-veining shrimp, in which case wait it out for the 20 minute mark). \tDip the shrimp in the dressing and roll it over the cheese, coating it evenly. Place 3-4 shrimp on each skewer. Season the shrimp with some salt and black pepper. \tPreheat your grill over medium-high heat (or if broiling, preheat on high). \tCook shrimp for 1-3 minutes per side, until cooked through. \tRemove from heat and top with minced parsley. An optional step is to add some more lemon! \tServe and enjoy! Mediterranean eggplant salad Total Time:\u00a040 minutes Serves 6-8 This stunning Mediterranean Eggplant Salad will leave your hunger satisfied and your taste buds tingling. It works perfectly as a side salad for a summer BBQ, or grilled chicken or fish! Ingredients: \t1 large eggplant \tOlive oil \tSalt & pepper \t1 teaspoon za\u2019atar \t3 beefsteak tomatoes, diced (about 3 cups of diced tomatoes) \t1 bell pepper, seeds removed, chopped \t5 green onions, green parts chopped \t1\/4 cup fresh mint, chopped \t1 cup fresh parsley, chopped \t1 lemon, juiced \tDash of salt & pepper \t1\/4 teaspoon crushed red pepper \t1\/2 teaspoon za\u2019atar Instructions: \tHeat the grill to medium heat and slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za\u2019atar (the za\u2019atar is optional). \tPlace the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces. \tIn a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine. Tuscan tuna and white bean salad Total Time: 20 minutes Serves: 2 Perfect for a light lunch or an easy dinner, this Tuscan tuna and white bean salad is made with simple ingredients that will leave you feeling refreshed. Ingredients: \t4 cups arugula spinach, or other favorite lettuce \t1 15 ounce can cannellini or Great Northern beans rinsed and drained \t1 5 ounce can white albacore tuna packed in water drained \t1\/2 cup cherry tomatoes halved \t1\/4 cup sliced olives green, Kalamata, or your favourite variety \tThinly sliced red onion \t2 tablespoons fruity extra virgin olive oil \t1\/2 lemon \t1\/4 cup crumbled feta cheese \tKosher salt and freshly ground black pepper Instructions: \tIn a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and red onion. Drizzle with the olive oil and the juice from the lemon. Toss to combine. Top with crumbled feta cheese and season to taste with kosher salt and black pepper. Barbecue-roasted Mediterranean vegetables Total Time: 50 minutes Serves: 4 Enjoy these delightful vegetables with creamy feta and zesty lemon! Ingredients: \t1\/2 x 350g tub marinated feta \t1 small red capsicum, halved, cut into 8 wedges \t 4 baby eggplant, halved lengthways \t 2 small zucchini, quartered lengthways \t 250g cherry tomatoes \t 4 garlic cloves, unpeeled \t 1\/2 cup mixed marinated olives \t 4 x 5cm strips lemon rind \t 8 sprigs fresh oregano, plus extra leaves to serve \t 2 tablespoons lemon juice \t Lemon wedges, to serve Instructions: \t Preheat a barbecue hotplate on high heat. \t Drain feta, reserving 1\/3 cup marinating oil. Place capsicum, eggplant, zucchini, tomato, garlic, olives, lemon rind and oregano sprigs in a bowl. Add lemon juice and reserved marinating oil. Season with salt and pepper. Toss to combine. \t Cut 4 x 50cm pieces of foil. Top each with a 20cm piece of baking paper. Spoon 1\/4 of the vegetable mixture onto the centre of each stack. Fold up edges of foil to enclose vegetables, scrunching foil at the top to seal. Place on hotplate. Cook for 20 to 25 minutes or until tender and beginning to char. \t Place parcels on serving plates. Carefully open (steam will escape from parcels). Sprinkle with feta and extra oregano. Serve with lemon wedges. Tomato Greek salad with pan-fried feta Total time: 40 minutes Serves: 6 This simple and easy tomato Greek salad with pan-fried feta is a true delight. Ingredients: \t 200g Greek feta, halved \t 2 tablespoons extra virgin olive oil \t 250g red mini roma tomatoes, halved \t 200g yellow grape tomatoes, halved \t 1 green capsicum, diced \t 1 Lebanese cucumber, diced \t 1\/2 red onion, thinly sliced into rings \t 1\/2 cup pitted kalamata olives \t 1\/4 cup fresh oregano leaves \t 2 tablespoons lemon juice \t 1 garlic clove, crushed Directions: \tPat feta dry with paper towel. Heat 2 teaspoons oil in a non-stick frying pan over high heat. Add fetta. Cook for 2 minutes, on one side, or until golden. Remove pan from heat. Stand fetta in pan, without moving, for 10 minutes to cool slightly. \tMeanwhile, combine tomatoes, capsicum, cucumber, onion, olives and half the oregano in a large bowl \tPlace lemon juice, garlic and remaining oil in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Transfer to a serving platter. Arrange fetta, golden-side up, on salad. Serve sprinkled with remaining oregano. Barbecued salmon with lemon and herbs Total Time: 4 hours and 15 minutes (10 minutes to cook) Serves: 12 You'll need to prepare this beautiful salmon recipe a few hours ahead of time, but the wait will be worth it! Ingredients: \t1\/2 cup olive oil \t2 garlic cloves, finely chopped \t2 lemons, juiced \t2 tablespoons small capers, drained, chopped \t1\/3 cup dill leaves, finely chopped \t1 bunch lemon thyme, roughly chopped \tSea salt \t12 x 180g atlantic salmon fillets, skin on \tLemon wedges, to serve Instructions: \tCombine oil, garlic, 1\/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking. \tPreheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges. Mediterranean grilled chicken & dill Greek yoghurt sauce Total Time: 22 minutes Serves: 8 This grilled chicken recipe is the perfect Mediterranean-style dish! Ingredients: FOR THE DILL GREEK YOGURT SAUCE \t1 garlic clove, minced \t1 cup chopped fresh dill, stems removed \t1 1\/4 cup Greek yogurt \t1 tbsp olive oil \tJuice of 1\/2 lemon or lime \tPinch cayenne pepper, optional \tSalt, if needed FOR THE GRILLED CHICKEN \t10 garlic cloves, minced \t1\/2 tsp paprika \t1\/2 tsp allspice \t1\/2 tsp ground nutmeg \t1\/4 tsp ground green cardamom \tSalt and pepper \t5 tbsp olive oil, divided \t8 boneless, skinless chicken thighs \t1 medium size red onion, sliced \tJuice of 1\u20132 lemons Instructions: \tFirst make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate. \tIn a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture. \tPlace the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight. \tWhen ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered. \tServe with a side of the dill Greek yogurt dip you prepared earlier. To complete this light meal, add Greek potatoes or pita bread and a salad. Grilled whiting with Mediterranean bean salad Total Time: 25 minutes Fresh herbs and tangy lemon infuse this fish dish with the flavours of the Mediterranean. Ingredients \t400g can mixed beans, rinsed, drained \t400g can cannellini beans, rinsed, drained \t3 celery stalks, halved length ways, thinly sliced \t1\/2 cup chopped flat-leaf parsley leaves \t1\/2 red onion, finely chopped \t1 tablespoon red wine vinegar \t1 1\/2 tablespoons olive oil \t8 (about 80g each) whiting fillets, skinned \t1 teaspoon dried chilli flakes \tLemon wedges, to serve Instructions \tCombine the mixed and cannellini beans, celery, parsley, onion, vinegar and 1 tablespoon of oil in a large bowl. Season with salt and pepper, then set aside. \tSprinkle the whiting with chilli flakes and season with sea salt. Heat the remaining 1\/2 tablespoon of olive oil in a large non-stick fry pan over medium-high heat and cook the whiting, in 2 batches, for about 1 1\/2 minutes on each side or until cooked through. \tDivide the fish among 4 plates. Serve with the bean salad and lemon wedges. Like what you see? For more recipes ideas read here. Or if it's vegan recipes you're after click here. Australian Outdoor Living\u00a0is passionate about helping people love their life outdoors. We offer a range of products, including: \tOutdoor blinds \tArtificial grass \tRoller shutters \tConcrete\u00a0and\u00a0fibreglass\u00a0swimming pools \tCarports \tTimber decking \tPergolas, verandah and patios Have you been thinking about renovating your home? Fill out the free measure and quote form at the top of this article and a member of our dedicated sales team will be in touch.