A few handy tips for a healthier barbecue feast

Whether you're partial to grilled fresh vegetables, a tasty steak, or succulent chicken skewers, there are plenty of ways to ensure things stay healthy this barbecue season.

Try these three top tips and turn your winter barbecue into a healthier affair.

Pile on the fruit and veggies

Throw some veg on that grill with loaded skewers. Stack them high with capsicum, pumpkin chunks, eggplant and zucchini, onion, mushroom and anything else you fancy.

Grill them on the edge of the heat until they are tender, or wrap them in tin foil, which allows them to cook for longer without charring.

Making salads with fresh fruit is another way of serving up variety and flavour, yet being mindful of keeping things healthy.

For a refreshing twist, pair slices of clementine or chunks of mango with rocket and baby spinach for a hint of sweetness, or add some texture with cubes of apple for crunch, or pieces of juicy watermelon.

Go for lean meat

Try and stick with lean cuts of beef, lamb, pork, as well as skinless chicken, fish and other seafood.

You can also try experimenting with plant-based options including tofu, legumes or nuts and seeds, which really keeps the calories and cholesterol down.

If the plan is chicken skewers, use the chicken breast to make cubes as this is the leanest part of the bird. Cook them on a medium heat until cooked right through.

Most lean red meats don’t have enough fat to sustain a slow cooking process and are best cooked over high heat and fast.

Watch what you dip

Try your hand at making healthier dips like roasted vegetable hummus, or let Choithrams.com do the hard work for you.

Many condiments are loaded with extra salt and sugar, whereas if you make your own, you know exactly what is going in to each scoop.

Tzatziki is another great dip that can be made with low-fat yoghurt and served with plain pita dippers, rather than crisps and chips.