3 summer salads for your next BBQ

Image: Polpa

Summer is just around the corner, which means one thing…BBQs. When you’re not hosting one, chances are you’ll be getting ready to head off to one. And the remit is always the same: BYO meat, booze and a plate to share.

Here are 3 simple salads that anyone can master. They travel well, taste amazing and will have everyone asking you for the recipe:

Pink and Purple Pomegranate Salad

Image: Delicious
Image: Delicious

What you’ll need:

  • 1/3 cup red wine vinegar
  • 1 tbsp honey
  • 2 beetroots (raw)
  • 4 chioggia beetroots (striped Italian heirloom)
  • 4 figs, cut into quarters
  • 100g goat’s cheese
  • Pomegranate seeds (from 1 pomegranate)
  • 50g you choice of purple micro herbs (eg. purple radish)
  • 1/2 cup olive oil

Whip it up!

  • In a small bowl whisk together the red wine vinegar and honey. Season with a bit of salt and pepper
  • Thinly slice the beetroots and add to the bowl with vinegar and honey. Allow to marinated for 30 minutes
  • Thinly slice the chioggia beetroots
  • Drain the red beetroot, but keep the honey and vinegar marinade
  • Layer both types of beetroot, figs and goat’s cheese on a serving platter
  • Scatter the pomegranate seeds and micro herbs on top
  • Whisk oil into the honey and vinegar marinade then drizzle over the salad

Balsamic Peach and Rocket Salad

Image: Steelehouse Kitchen
Image: Steele House Kitchen

What you’ll need

For the balsamic dressing

  •  1/4 cup extra virgin olive oil
  • 1 tbsp balsamic vinegar (plus 1tsp for drizzling at the end)
  • 1 tbsp honey
  • Sea salt and black pepper to season

For the salad

  • 2 ripe peaches
  • 1 cup walnut halves
  • 2 cups rocket
  • 2 cups spinach leaves
  • 1/3 cup feta (crumbled)

Whip it up!

  • Whisk all the dressing ingredients together in a big bowl
  • Heat a small pan and toast walnuts until golden (approx 5 minutes)
  • Add rocket, spinach, toasted walnuts and feta to the dressing and toss to combine
  • Slice peaches, discarding the stone, and place on top of your salad
  • Top with leftover feta and a drizzle of balsamic

Freekeh salad with pomegranate and pistachio

Image: The Pool
Image: The Pool

What you’ll need

  • 1l fresh water
  • 200g freekeh (alternatively use pearl barley or pearl spelt)
  • 4 spring onions, chop finely
  • Pomegranate seeds (1 pomegranate)
  • 1/2 tbsp pomegranate molasses
  • 2tbps crushed pistachios
  • 5tbsp olive oil
  • Salt and black pepper to season0
  • 1/3 cuo flat-leaf parsley, roughly chopped
  • 1/3 cup mint, roughly chopped

Whip it up

  • Pour water into a pan and add 1tsp salt and 1tbsp olive oil
  • Add freekeh to the water and bring to a boil Simmer for 15 minutes or until tender
  • Drain and set aside to cool
  • Once mixture has cooled, mix through spring onions, pomegranate seeds and roughly chopped herbs
  • Whisk the rest of the olive oil (4tbps)  and pomegranate molasses. Season with salt and pepper then mix through salad
  • Top with crushed pistachios
 Feature image: Polpa