5 top salads and sides for barbecue season from a MasterChef finalist
It’s barbecue season, and although I like a hot dog and a burger as much as the next woman, there is really no need to focus on the old favourites. Pretty much anything can be done on a grill with the right planning.
The key is to keep it simple. A couple of meat options, done well, is much less pressure than cooking a whole range of things that cook at different times and temperatures and leave you sweating over hot coals while everyone else enjoys themselves.
The chef gets the raw deal when cooking outdoors - the main reason I always volunteer to do the salads and sides, which can almost all be done in advance, leaving me plenty of time for quaffing Aperol and swanning around in linen.
• Sign up to our free newsletters
And let’s be honest, the extras are the star of the show when it comes to outdoor cooking. Not only adding a bit of colour and texture, they can be as imaginative and flavour-packed as you like. And secretly padding out the protein offering with bright and crunchy veg is affordable as well as healthier for your guests.
Here are my top five salads and sides to serve a crowd when dining al fresco. All work really well with grilled meats and fish, but will also make sure that the non-meat eaters don’t feel left out.
Roasted tomato, caper and olive sauce
Brilliant with chicken, beef or even salmon or king prawns, this deeply umami sauce is just as fabulous dolloped over a hot baked potato, so even the vegans won’t feel left out. It’s a great way for using up tomatoes that have gone a bit squishy, or if you have a greenhouse glut.
Simply add those, stems and all, to a roasting tin with a few garlic cloves, a chopped red onion, black olives and some capers, and toss the lot in olive oil, salt and pepper. Roast at 200°c for 20-30 minutes and then mash everything roughly with the back of a fork. You want to make sure there is still some texture in there. Add a tablespoon of balsamic vinegar and enjoy.
Cabbage, beetroot and apple slaw with walnuts
A great slaw is a must for outdoor dining, there is something absolutely delicious about the crunchy, freshness of a cool salad that pairs so well with a hot, juicy steak.
This one is quick and simple, which is as you know my mantra for all things in life. Shred half a red cabbage and add to a large bowl. Grate in a large, unpeeled bramley apple and a small, raw beetroot. Mix 1 part lemon juice with 3 parts extra virgin olive oil and add 1 tsp wholegrain mustard and some lemon zest. Toast 2 handfuls of walnuts until they just start to go golden and add to the dressing. Pour over the slaw and mix well.
Chicory, preserved lemon and elderflower dressing
There is something really special about this bitter leaf that I just love. It works cooked or raw with so many dishes, and is wonderful baked. In this instance though, we are just peeling off the leaves, add a few sliced preserved lemons and tossing the lot with a dressing made with lemon juice, extra virgin olive oil and some elderflower cordial. So simple and tasty and a perfect foil to oily fish like mackerel or salmon.
Feta and watermelon
A fairly straightforward mix of sweet watermelon and salty feta, with a drizzle of pomegranate molasses and a few mint leaves. Absolutely blow the minds of your guests by grilling the watermelon first. It’s a game changer!
Griddled courgettes with lime ricotta
I very often make these as a main for any non-meat eaters, but they will work very well as a plated side too. For serving as a main; split a mix of yellow and green courgettes in half lengthwise and scoop out some of the central seeds. Take a tub of ricotta and add the zest of a lemon and good twist of black pepper. Stuff the centres of the courgettes generously with the ricotta mix and wrap loosely in foil. Bake in the cooler part of the barbecue for around 20 minutes or until beautifully tender. Drizzle with olive oil and season with sea salt to serve.
For a plated version, slice the courgettes into lengthwise pieces and brush with olive oil and grill directly on the grill or on a very hot griddle pan. Turn when nicely coloured and finish cooking. Place on to large plate and crumble the same ricotta mixture over the top before serving.
Enjoy the seven hours of sunshine we’ve got coming this summer!
Sarah Rankin hosts regular Supper Clubs, Cookery Classes and cooking demonstrations all over Scotland. Her cookbook, ‘Kith – food for family and friends’ will be available soon. You can find out more about Sarah’s events and news by visiting www.sarahrankincooks.com or @Sarahrankincooks on Instagram or Facebook.
