BBQ Salad Recipes
All products on this page have been selected by our editorial team, however we may make commission on some products.
Superfood Salad
This salad is so delicious and healthy it’s one of my favourites. Whenever I serve this salad people always ask for the recipe. It could be a meal on its own and is great if you have vegetarian guests. I borrowed this dish from the man himself, Jamie Oliver with a few tweaks of my own.
Preheat the oven to 190ºC
Peel and chop the sweet potatoes into 2.5 cm chunks. Place into a roasting tray with chilli flakes, ground coriander and drizzle of olive oil and a little sea salt and black pepper, then toss well.
Spread into an even layer and place in a hot oven for 15-20 minutes until golden.
Meanwhile, cook the quinoa in boiling salted water as per instructions.
Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, until just tender.
Once cooked, drain/rinse the quinoa under cold water and then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool.
Meanwhile, toast the nuts in a dry frying pan over a medium to high heat for 2-3 minutes, then transfer to a pestle and mortar and crush lightly.
For the dressing squeeze half the pomegranate into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
Add the cooled broccoli, radish and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks too!) finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
Toss well and spread onto a serving platter, then scoop out and dot the avocado flesh over the salad.
Finish off with the remaining pomegranate seeds, sprinkle of nuts, watercress and crumble the feta!
Note: the recipe for harissa dressing will make more than needed for the dish. Serve on the side or use as a salad dressing.
Tomato & Burrata Salad With Green Harissa Dressing
This is a simple tomato salad with a twist. The key to this is using top quality ingredients for maximum flavour. The green harissa takes this to another level and highly addictive. Perfect for hot summer days.
Add all the harissa ingredients into a food processor and blend until smooth.
Wash and roughly chop the tomatoes and add to a serving bowl.
Add a good glug of extra virgin olive oil to the tomatoes, season well with salt and pepper and toss.
Layer with capers, thinly slice purple onion, tear the burrata and dot over the tomatoes.
Add dollops of the green harissa over the burrata and tomatoes, finish off with a sprinkling of micro greens and severe.
Sweet Potato Salad With Tahini Dressing
I love this salad and will often just have it on its own for dinner. It’s very simple but the flavours work so well. Also great for BBQ season and entertaining.
Preheat the oven to 190ºC. Peel and cut the sweet potato into wedges and lay on a lined baking tray. Add olive oil and generously season with salt and pepper and mix through with your hands to evenly coat the sweet potato. Place in the oven for 20min.
Quarter the onions. After 20min turn the potatoes over and add the purple onions and cook for another 20min.
Add all the tahini dressing ingredient to a bowl and mix until smooth or alternatively you can do this in a food processor.
Take a platter and place the baby spinach, then layer with the sweet potato/purple onion and top with the dressing and toasted pine nuts. Toss just before serving and enjoy.
Note: the recipe for tahini dressing will make more than needed for the dish. Serve on the side or use as a salad dressing.
more from
Food
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.