Around the Table with Soul Bowl: A Summer Family Sharing Feast
There’s something I’ve come to believe more and more as the years go on: the best evenings rarely happen in a restaurant — they happen around your own table, with the people you love, a few generous dishes to share and nowhere else you need to be. So when I discovered Kellie and her beautiful concept, Soul Bowl, I knew straight away I wanted to share her with you.
Kellie has built Soul Bowl around exactly the kind of relaxed, social dining I adore — abundant sharing menus, along with an amazing jerk chicken:) Meals that are meant to be passed around the table, where everyone helps themselves and the conversation does the rest. This week she opened up her home and her recipes for a summer sharing feast, cooked and eaten outdoors as the sun went down with her family gathered around. From smoky BBQ lamb kebabs to whipped feta with charred broccoli, it’s the sort of unfussy, feel-good food that quietly brings a table, and a family, together. I’ll let Kellie take it from here.
One of our favourite mealtimes is when the whole family gathers around the table. As a mum of three teenagers, getting everyone home at the same time is rare — sport, work and everyday life pull us in different directions. Those shared moments become all the more special when they do happen.
Soul Bowl was born from our love of food and the simple joy of social gatherings with the people who matter most.
Tonight we sat down together as the sun set, sharing plates and stories under the open sky.
We love social dining, where everyone helps themselves from the same dishes. It works especially well with kids because there’s always something on the table that each person enjoys.
Sharing Menu
- BBQ Lamb Kebabs
- Red Cabbage & Dill Salad
- Garlic Flat Bread
- Halloumi Salad
- Garlic & Rosemary Roasted Potatoes
- Whipped Feta & Charred Broccoli with Capers
Ingredients
- Maris Piper Potatoes
- Garlic
- Fresh Rosemary
- Salt
- Red Cabbage
- Dill
- Olive Oil
- Lemon
- Halloumi
- Cherry Tomatoes
- Fresh Mint
- Olives
- Pink Onions
- Flat Breads
- Butter
- Minced Lamb (500g)
- Flat Leaf Parsley
- Onion
- Feta
- Broccoli
- Chilli Flakes
- Greek Yoghurt
- Fresh Coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½–1 tsp chilli powder or paprika
- ½ tsp garam masala (or allspice)
- ½ tsp turmeric (optional)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Method
Pour yourself a glass of something chilled. My husband has made a delicious Peach Cava — now we are ready to cook.
Lamb Kebabs
Put the minced lamb in a large bowl. Add the grated onion (squeeze out excess liquid if very watery), garlic, ginger, chillies, herbs, all the spices, salt, pepper, and the oil or butter.
Mix thoroughly with your hands for 2–3 minutes until the mixture becomes sticky and well combined — this helps it hold together on the skewers. Cover and chill in the fridge for 20–30 minutes (or up to a few hours) to firm it up and improve the flavour.
Divide the mixture into 8–10 equal portions. With wet hands, shape each portion into a long sausage around metal or soaked wooden skewers (or form into oval patties if not using skewers), pressing firmly so it sticks well.
Preheat a grill, barbecue, griddle pan or oven grill to medium-high heat and brush the kebabs lightly with oil. Cook for 8–12 minutes, turning regularly, until browned on all sides and cooked through (internal temperature around 70–75°C / 160–165°F). Avoid overcooking or they can dry out.
Rest for a couple of minutes, then serve hot with flatbreads, salad, yoghurt and mint sauce, lemon wedges and sliced onions.
Halloumi Salad
Char or BBQ the halloumi until golden. Plate a selection of chopped tomatoes, pitted olives (both green and Kalamata), pink onions and fresh mint, then top with the charred halloumi.
Red Cabbage & Dill Salad
Finely slice the red cabbage. Add sprinkles of fresh dill, then drizzle with fresh lemon juice and olive oil to finish.
Rosemary & Garlic Roasted Potatoes
- Preheat the oven to 200°C / 400°F (fan 180°C / 350°F).
- Scrub the potatoes clean (peel if you prefer) and cut into even chunks or wedges about 2–3 cm thick so they cook uniformly. I always parboil mine first in boiling water for around 8 minutes, then drain off the excess water before roasting.
- Separate the garlic into individual cloves and leave the skins on — this protects them from burning and makes them soft and sweet.
- Place the potatoes and garlic in a large roasting tin. Drizzle with olive oil, sprinkle over the rosemary, salt and pepper (and any optional spices), and toss well so the potatoes are evenly coated.
- Spread the potatoes out in a single layer — overcrowding makes them steam instead of crisp. Roast for 40–50 minutes, turning halfway, until golden and crisp outside and soft inside, and the garlic is caramelised.
- Squeeze the roasted garlic out of its skins and mix through the potatoes, or serve whole for people to squeeze themselves.
Whipped Feta & Charred Broccoli
Make the whipped feta: Crumble the feta into a food processor or blender. Add the Greek yoghurt, olive oil, garlic, lemon juice and zest and a good grind of black pepper. Blend until smooth and creamy (1–2 minutes), scraping down the sides as needed. Taste and adjust seasoning or lemon; if too thick, loosen with a splash more yoghurt or oil. Transfer to a bowl and set aside.
Char the broccoli: Preheat the oven to 220°C / 425°F (or use a hot griddle pan or barbecue). Toss the broccoli florets with olive oil, salt and pepper, spread in a single layer on a baking tray and roast for 15–20 minutes, turning once, until deeply charred at the edges and tender.
Assemble: Spread the whipped feta on a serving plate, pile the hot charred broccoli on top, drizzle with olive oil, add a squeeze of lemon and finish with chilli flakes and capers.
Garlic Flat Bread
Make a garlic butter by finely chopping garlic and parsley and mixing them into softened butter. Spread over the flatbreads and warm in the oven.
There’s nothing quite like a table full of good food and the people you love. Thank you, Kellie, for sharing your Soul Bowl feast with us — I know I’ll be having a go recreating these! You can book Soul Bowl for private events across the UK and Ibiza, just get in touch and give her a follow @soulbowl_me
