Easy side dish ideas for the BBQ

A potato salad is always a welcome side dish on the table, and this version is also suitable for any vegans in attendance. Our top tip? Dress the salad just before serving to avoid discolouring the greens.

Serves 8

Ingredients

• 800g small new salad potatoes
• 150g sugar snap peas, trimmed
• 1½ cups frozen peas
• 2 sticks celery, thinly sliced
• ¼ cup chopped Italian parsley
• ¼ cup roughly chopped dill

Dressing

• 1⁄3 cup olive oil
• 2 tsp finely grated lemon zest
• 2 tbsp lemon juice
• 2 tsp seeded mustard
• 1 tbsp white wine vinegar
• 2 tsp caster sugar
• Salt and black pepper, to season

1. Cook potatoes

Place the whole potatoes in a shallow microwave-safe lidded container with ¼ cup of water. Cover with lid. Microwave on High for about 6 minutes or until tender. Cool under cold running water and drain. Cut into quarters and put in a serving bowl.

2. Blanch peas

Drop the sugar snap peas in a saucepan of boiling water for 15 seconds. Add the peas for 30 seconds, then drain and cool in cold water, then drain again. Add to the potatoes with the celery, parsley and dill.

3. Dress the salad

To make the dressing, combine all the ingredients in a small bowl and season. Drizzle the salad with dressing and serve.

Bring colour and vibrant flavour to lunch with this easy side dish that heroes sweet and tart tomatoes in all their forms. If you can’t find heirloom oxheart tomatoes, you can use a mixture of vine ripened tomatoes.

Serves 8

Ingredients

• 1 medium fennel bulb
• 4 large heirloom oxheart tomatoes, sliced
• 2 vine-ripened tomatoes, sliced
• ½ x 320g punnet mini tomatoes, halved
• 1 small bunch truss cherry tomatoes (optional)
• 200g fresh buffalo mozzarella, torn into large pieces
• Basil leaves, to garnish
• Pitted Sicilian olives, to serve
• Sourdough slices, toasted, to serve

Dressing

• 1⁄3 cup olive oil
• ¼ cup white balsamic or white wine vinegar
• 2 tbsp finely chopped pitted Sicilian olives
• ¼ cup thinly sliced basil leaves

1. Prepare fennel

Trim the top and base of the fennel. Roughly chop green frilly tips and reserve. Cut the fennel in half and use a peeler to shave into paper-thin slices.

2. Make dressing

To make the dressing, combine all the ingredients in a small bowl.

3. Arrange ingredients on platter

Arrange the fennel slices, tomato slices, halved tomatoes, truss tomatoes (if using) and torn mozzarella on a board or platter.

4. Garnish and serve

Garnish with reserved fennel tips and basil leaves. Serve with the dressing, olives and sourdough toast on the side.

Tasty recipes that look like decorations? Absolutely! This crunchy and crisp salad goes with grilled meats and seafood, making it perfect for backyard barbecues.

Serves 8

Ingredients

• 1 punnet baby cucumbers (Qukes)
• 200g rocket leaves
• 1 mango, peeled and cut into slivers
• 100g marinated Greek feta, crumbled
• 1⁄3 cup toasted and roughly chopped walnuts or hazelnuts

Dressing

• 1 pomegranate
• ¼ cup olive oil
• 1½ tbsp red wine vinegar
• 1 tsp caster sugar
• Salt and black pepper, to season

1. Prepare cucumbers

Wash cucumbers, then use a vegetable peeler to shave them into ribbons.

2. Make dressing and prepare pomegranate

To make the dressing, cut the pomegranate in half and use a citrus juicer to juice one half. Remove the arils from the remaining half and reserve. Combine the juice, oil, vinegar and sugar in a small bowl and season.

3. Assemble salad

Arrange the rocket in a wreath shape on a large board and spritz with cold water. Place curled mango slivers and cucumber ribbons among the rocket. Sprinkle with feta, reserved arils and nuts.

4. Dress salad

Drizzle with some of the dressing just before serving and serve with the remaining dressing on the side.