If you're barbecuing for friends or family and want some delicious salads and side dishes to accompany - you must give these a try
Looking for some fresh ideas to accompany your BBQ? From delicious dips and salads to corn on the cob and curried potatoes, these barbecue sides are guaranteed to make repeated appearances at your upcoming BBQ parties.
These barbecue sides are served using Falcon Enamel bowls and prep sets to create the perfect alfresco dining spread. Below are five tasty side dishes to complement any protein. Try out some of these incredible sides that will appeal to everyone and make even the pickiest eaters satisfied!
Best side dishes for your BBQ
Side Dish #1: Pea & Edamame Pesto Recipe
This pea and edamame pesto is packed with flavour and full of basil, garlic, olive oil, and parmesan cheese. It is perfect as a healthy spread for almost anything — bread, salad, protein, you name it!
Ingredients:
- 2 cups frozen peas defrosted
- 1 cup of frozen edamame beans - defrosted and blanched
- 1 bunch of basil
- 1 bunch of parsley
- 50g parmesan
- 2 cloves garlic
- 2 cups of olive oil
- Handful of pine nuts (optional)
Method
- Place the peas, basil, parsley, garlic, parmesan, and edamame beans in a blender with the oil. If you are using pine nuts, place these in as well
- Blitz until all the ingredients are combined and blended well
- Remove from the blender into a bowl, season with salt and pepper. If it is too thick, stir in some oil a little at a time until you have the desired consistency
Side Dish #2: Baba Ganoush
Good dips do not have to be fancy or extravagant. This simple yet flavoursome Mediterranean eggplant dip will be a crowd favourite at your next BBQ. Its creamy texture, nutty flavour, and hints of lemon will add a nice lift to bread, chips, crackers and fresh salads.
Ingredients:
- 3 eggplants
- 3 cloves garlic
- 2 tbsp tahini
- Juice of 1 lemon
- Handful of parsley
- 3 tbsp olive oil
- Generous pinch of salt
Method:
- Preheat your oven to 200°c. Slice your aubergines in half lengthways. Brush the flesh side with oil.
- Place flesh side down onto a baking tray and roast for 45 minutes.
- After cooking, scoop out the inside of the aubergines into a bowl. Be careful as they will be hot.
- Place the cooked aubergine flesh into a sieve and press down with a spoon to get rid of any water content within the aubergine.
- Once drained well, place into a blender with the rest of the ingredients and blitz until smooth.
- Drizzle over a little oil, sprinkle some parsley, and serve.
Side dish #3: Roasted Curried Potatoes
These roasted curried potatoes are a step-up from your typical roasted potatoes. Packed with spices and infused with garlic and lime, this dish is sure to leave your guests wanting more!
Ingredients:
- 4 potatoes diced into large cubes (you could also use new potatoes and cut them in half)
- 1 tbsp ground cumin
- Cherry tree preserves
- Thai garlic and lime chutney
- A handful of fresh coriander
Method:
- Preheat your oven to 200°c
- Place your diced potatoes into a roasting tray along with the ground cumin, a drizzle of oil, and salt and pepper. Mix well until the potatoes are well coated. Roast until the potatoes are fully cooked and you can easily push a knife through them.
- Place 2 tbsps of the Thai garlic and lime chutney over the potatoes and mix well.
- Sprinkle over some chopped fresh coriander and serve.
Side dish #4: Grilled Peach and Feta Salad
Who thought peaches and feta cheese would go so great together in a salad bowl? Throw in some balsamic vinegar for a tangy touch, maple syrup for some sweet, sweet goodness, and feta to balance the sweet and sour – you'll have a truly refreshing fruity salad!
Ingredients:
- 2 peaches
- Handful of cherry tomatoes
- 1/4 of a cucumber – diced into small cubes
- 1 red onion
- Pinch of cinnamon
- 1 tbsp maple syrup (or honey as an alternative)
- 2 tbsp balsamic vinegar
- Pomegranate seeds
- Beetroot – 4 small cooked (like you get vac-packed)
- Rocket
- 100g feta
- Balsamic glaze (or you could simply use olive oil and balsamic vinegar)
Method:
- Slice your peaches into pieces and roast in an oven preheated to 200°C, or grill on high heat in a griddle pan. As soon as they start to soften, they are ready. Place to one side.
- Slice the red onion into fairly chunky slices. Place into a tray with the cinnamon, maple syrup, 2 tbsps of balsamic vinegar, a drizzle of oil, and a sprinkle of salt and pepper.
- Roast for 25 minutes until they’re softened with a little colour. Place to one side.
- Slice your cherry tomatoes in half and roast for 10 minutes until they start to soften. Set to one side.
- Slice your beetroot into wedges and roast for 20 minutes until they get a little colour. Set aside.
- Now, build your salad with the rocket, tomatoes, cucumber, onions, beetroot, peaches, and pomegranate. Crumble over the feta and finally, drizzle over some balsamic glaze. Your salad is ready for serving.
Side dish #5: Roasted Corn on the Cob
What's a BBQ without some roasted corn on the cob? This recipe includes pomegranate seeds for a sweet note and dried chilli flakes for some added heat. It's so easy to make, you can't miss out on this dish!
Ingredients:
- 4 half corn on the cobs (frozen cobs will work just as well)
- 100g crumbed feta
- 1 tbsp dried chilli flakes (you can also use fresh)
- 2 tbsp pomegranate seeds
- A handful of fresh coriander
- 1 garlic clove
- 2 tbsp butter
Method:
- Preheat your oven to 200°c. Place your cobs into a roasting tray and coat with a little oil, salt, and pepper.
- Roast until they start to colour and are cooked (cut off a couple of kernels and eat if you are not sure if it is cooked).
- Whilst the cobs are cooking, finely chop your garlic and half of your coriander. Combine with the butter and melt together (or throw it all in a blender and blitz for 20 seconds). When the cobs come out of the oven, brush well with the butter and sprinkle over a little chilli, feta, pomegranate seeds, and some more chopped fresh coriander.
- Serve with some freshly toasted bread and enjoy.
Next Read: 5 Delicious Salads to Complement Any BBQ
