BBQ Salads

Sun, 26 June 2022

Appleslaw

2 grated carrots

1 thinly sliced red onion

1 red apple thinly sliced

1/4 head of white cabbage thinly sliced

3 large tablespoons of good quality mayonnaise

1 teaspoon Dijon mustard

Juice of half lemon

Salt and pepper for seasoning

1. Place the carrot, onion, apple and cabbage into a bowl and mix through, add salt and pepper, mayonnaise, Dijon mustard and lemon juice mix through.

Quinoa with roasted sweet potato, feta, mint and pomegranate

1 cup of quinoa

½ vegetable stock cube

2 cups of water

1 sweet potato, peeled and cut into even pieces

1/2 pomegranate

150g feta cheese

Few sprigs of mint

Salt pepper

Olive oil

1. Rinse the quinoa in a sieve until water runs clear. Then transfer to a medium pot with water in which the vegetable stock cube has been dissolved. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender. This takes approximately 12-15 minutes.

2. Season the sweet potato with a drizzle of olive oil and salt and pepper. Place in a preheated oven at 180C for 12-15 minutes.

3. Place the cooked quinoa in a salad bowl, scatter over the cooked sweet potato.

4. Crumble the feta cheese on top, half the pomegranate and bang out the seeds, scatter over the chopped mint season and drizzle with your favourite dressing or a little good quality balsamic.

Mexican Bean Salad

1/2 green, red, yellow peppers diced

1 red onion diced

Can of sweetcorn

1/2 avocado diced

Can of mixed beans drained and washed

For the dressing

3 tablespoons olive oil

1 teaspoon red wine vinegar

1/2 teaspoon siracha sauce

1/2 juice of lime

Salt and pepper for seasoning