Delicious side salads for barbecued beef and lamb

Spring and summer are ideal times to get outside and enjoy the weather with a barbecue. Whilst beef, lamb and the barbecue are always going to be the hero of outdoor dining there is nothing like a fresh seasonal salad to complete the table.

Feature one or two perfect summer ingredients as a side to barbecued beef, it can simple as a salad of sliced heirloom tomatoes and basil leaves.

Or try any of the following combinations;

  • Rocket and radicchio leaves and a mustard dressing
  • A slaw of shaved fennel and radish
  • Chopped watermelon and thinly sliced red onion (it works)
  • Char-grilled zucchini strips with garlic and mint
  • Roasted red capsicum, wedges tomato and torn toasted garlicky bread
  • Baby spinach leaves, sliced mushrooms and pine nuts
  • Roasted beetroot, goats cheese and walnuts
  • Roasted pumpkin, baby spinach leaves, mint and goat cheese
  • Lettuce wedges (iceberg) with a drizzle of herb mayonnaise
  • Baby potatoes tossed with diced red onion, olives and vinaigrette

Salads made easy

  • Fresh herbs and salad leaves add colour, flavour and crunch, while new season produce not only tastes the best, it’s at the best price.
  • Make the most the season’s best - tomatoes, capsicum, avocadoes, cucumbers, mangoes, watermelon – the list goes on.

Smart store cupboard ingredients

  • Artichoke hearts – are great in salads - use a little of the oil for your salad dressing.
  • Capers – small ones and the larger type on the stalk are really good to sprinkle over salads or toss in dressings.
  • Char-grilled vegetables – zucchini, capsicum, eggplant are all available in jars – just a little goes a long way.
  • Chillies – the pickled type are milder and are great in salads they give just a little heat.
  • Gherkins or cornichons – sweet and crunchy they’re terrific in salads.
  • Olives – black, green and pimento stuffed ones are good to have on hand.

Simple salad dressings

  • Extra virgin olive oil – keep a small bottle just for drizzling on salads.
  • Mustard – Dijon, French and seeded mustard are great for salad dressings with oil or mayo.
  • Vinegar – balsamic, red wine and white wine – give a change of pace to bottled salad dressings. Team them with a little olive oil
  • Mayonnaise – the good quality whole egg types give the best flavour.


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