Recipe: Three Summer BBQ Salads | FOOD

Now that the weather is getting warmer, I’ve been having more and more barbecues so I wanted to share my three go to salads that I usually prepare to go with barbecued meat. They are SO EASY to make, there is nothing complicated about them at all and all of these salads are different so they complement each other quite well. Add a plate of barbecued meat and you’ve got a plate of deliciousness in front of you.

My Tomato and Mozzarella salad adds colour and brightness to the table; the vibrant colours of red, green and white reflect the tastes of Italy. In my recipe I use normal beef tomatoes which are big and juicy but you could use smaller cherry tomatoes or even a combination of both. The mozzarella adds some lovely creaminess and the avocado is also rich and creamy so the sweetness of the tomatoes cut through this. The hardest part of this salad is the chopping!

The Red Pepper and Bulgar Wheat salad is my favourite out of the three; its filling, really easy to prepare and so versatile. You can have a lot of fun making this one because you can add whatever you want. I like to add diced red peppers (chopped up quite small) and flaked almonds which add some crunchy texture but you could also add pomegranate seeds or some feta cheese or a bit of whatever you’ve got leftover in your cupboards that need using. You need to prepare this salad first so that the bulgar wheat has time to absorb the chicken stock.

Finally I prepare a more traditional leaf based salad; my Cucumber & Rocket Leaf salad. I grab a pre-prepared mixed bag of leaves from my local supermarket, my favourite is a peppery babyleaf and rocket salad.

Keep scrolling for these salads!

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Tomato & Mozzarella Salad – The Recipe

Serves 4

INGREDIENTS

3 tomatoes

1 ball of mozzarella

1 avocado

a handful of fresh basil leaves

a drizzle of olive oil

salt and pepper

METHOD

1. Slice the tomatoes thinly and arrange on a plate so that they overlap slightly
2. Drain the mozzarella and roughly tear it into bitesize chunks
3. Arrange the mozzarella on top of the tomatoes, leaving space so you can still see the tomatoes
4. Slice the avocado and scatter on top so you can still see the tomatoes and avocado
5. Tear the basil leaves and scatter on top
6. Finish with a drizzle of olive oil and sprinkle with salt and pepper

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Red Pepper and Bulgar Wheat Salad with Almonds – The Recipe

Serves 4

INGREDIENTS

200g bulgar wheat

400ml hot vegetable stock

Half a red pepper, diced

20g flaked almonds

a drizzle of olive oil

salt and pepper

METHOD

1. Place the bulgar wheat in a bowl and cover with the hot chicken stock. Cover with a cling film and leave for 20 minutes or until all the stock is absorbed
2. Finely dice the pepper into small pieces and add to the bulgar wheat
3. Top with flaked almonds and finish with a drizzle of olive oil and sprinkle with salt and pepper

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Cucumber & Rocket Leaf Salad – The Recipe

Serves 4

INGREDIENTS

90g babyleaf & rocket salad leaves

80g cucumber

30g 4 seed mix (sunflower, pumpkin, sesame and flax seeds)

15g chia seeds

a drizzle of olive oil

salt and pepper

METHOD

1. Place the salad leaves in a large bowl
2. Slice the cucumber into disks and then quarter each disk
3. Add the cucumber to the bowl and mix so that the cucumber is evenly dispersed
4. Sprinkle the four seed mix and chia seeds on top
5. Finish with a drizzle of olive oil and sprinkle with salt and pepper

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What are your favourite salads to go with a barbecue?

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