BBQ Salad Recipes

BBQ Salad Recipes

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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.

Meal Type
700g sweet potatoes
1 pinch dried chilli flakes, coriander & ground cinnamon
200g quinoa
320g broccoli
40g mixed sprouts
1 bunch fresh coriander
1 fresh red chilli
1 ripe avocado
Handful of mixed radishes
1/2 pomegranate
2 limes
Extra virgin olive oil
1 splash of balsamic vinegar
20g feta cheese
35g mixed nuts
1 punnet of salad cress
Seeds from the pomegranate
Step 1

Preheat the oven to 190ºC

Step 2

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.

Step 3

Spread into an even layer and place in a hot oven for 15-20 minutes until golden.

Step 4

Meanwhile, cook the quinoa in boiling salted water as per instructions.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Toss well and spread onto a serving platter, then scoop out and dot the avocado flesh over the salad.

Step 11

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.

5-6 large tomatoes roughly chopped
Punnet of mixed cherry tomatoes (yellow and red)
Mixed micro greens
1 Purple onion
1 x Burrata
Handful of capers or caperberries
Few glugs of extra virgin olive oil
Salt and pepper to taste
Green Harissa Dressing
2 shallots
3 tbsp of pickled jalapenos
Handful of fresh coriander
Handful fresh parsley
2 Birdseye green chillies (use one chilly if you want less of a kick)
1 tsp ground coriander
1 tsp ground cumin
1 juice of lemon
¼ tsp sugar
Several good glugs of olive oil
Step 1

Add all the harissa ingredients into a food processor and blend until smooth.

Step 2

Wash and roughly chop the tomatoes and add to a serving bowl.

Step 3

Add a good glug of extra virgin olive oil to the tomatoes, season well with salt and pepper and toss.

Step 4

Layer with capers, thinly slice purple onion, tear the burrata and dot over the tomatoes.

Step 5

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.

Meal Type
3 4 medium sweet potato
½ a bag of baby spinach
2 x red onion
Tahini Dressing
2 large tablespoons Tahini
Splash of water
½ lemon
1 garlic clove
Toasted pine nuts
Step 1

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.

Step 2

Quarter the onions. After 20min turn the potatoes over and add the purple onions and cook for another 20min.

Step 3

Add all the tahini dressing ingredient to a bowl and mix until smooth or alternatively you can do this in a food processor.

Step 4

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.

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