Weekend BBQ

Trim the ends of the courgettes and cut into thin strips using a mandolin. Brush with olive oil, season with salt and pepper and set aside. Brush the slices with bacon, cook 2 slices of bacon and 2 strips of yellow zucchini, 2 strips of green zucchini for 2 minutes on the barbecue. Form a row by alternating yellow zucchini, bacon, yellow zucchini, green zucchini, bacon and green zucchini then roll it up on itself. Repeat the process to make 5.

Twist one of the ends of the sausages and tie them together at the end. Place them on the barbecue grill forming a flower and cook them for 5 minutes on each side on the barbecue. Cook the rice in salted boiling water for 10 minutes, drain and garnish in the space in the center of the sausage petals. Arrange the zucchini and bacon roses on the rice. Serve with bbq sauce and ketchup. Add salad and tomato to the side. Serve and enjoy!