The weather has been beautiful over the last couple of months in the UK and every weekend I look forward to the smell of BBQ’s wafting from our garden and other peoples gardens for that matter, it’s one smell that just screams summer to me and we have been dining al fresco most nights throughout this heatwave.
A BBQ is one good way of getting things used up in the cupboards and fridge so we tend to have one just before it’s time to go food shopping and just whack everything we have left on the barbie…. in my eyes, everything tastes better with a bit of smokiness running through it. Today I am sharing three of my favourite side dishes to accompany a BBQ this summer.
ASPARAGUS, SPINACH, PEA & QUINOA SALAD
This is one of my all time favourite salads to make, whoever says salads are boring most definitely hasn’t tried this one. Like I said previously it’s a good one for clearing out the fridge and cupboards, it’s also good for expense too because other than the asparagus the rest is super cheap to buy if you haven’t already got it in your fridge, especially when you use frozen peas and tinned broad beans but if you want to go the whole hog, fresh peas and beans are wonderful in this salad.
YOU WILL NEED:
1 Pack Fine Asparagus
Handful Baby Spinach Leaves
1 Tin Broad Beans/ Or Frozen
1 Cup Frozen Peas (Cooked for 3 mins)
1 Cup Hodmedod’s Smoked Quinoa
1 TBSP Green Pesto
Lemon Rind (Sliced Thinly)
Extra Virgin Olive Oil
- In a Pan, add 1 cup of Hodmedod’s Smoked Quinoa to 2 Cups of water, bring to the boil, pop the lid on, reduce heat and let simmer until all the water has evaporated. When evaporated turn out into a sieve and run under cold water, set aside and leave to cool thoroughly.
- Meanwhile start building your salad, start by layering spinach leaves, broad beans, peas and drizzle with olive oil, toss together.
- Chop Asparagus into inch thick pieces and sprinkle over the top, I don’t bother cooking my asparagus as I like it super crispy but if you prefer it cooked you can also do it this way, just make sure it has cooled down before you add it to the bowl.
- Once your Quinoa is cold to the touch, add it to the bowl, I use a fork to fluff it up and break it into smaller pieces. Sprinkle around the salad.
- Lastly add some green pesto around the bowl and finish with thinly sliced lemon rind and a handful of pumpkin seeds.
BARBECUED SEA BASS WITH CHILLI, GINGER & LIME
Sea bass is a firm favourite of the fishes for me, it’s very light on the palette, doesn’t leave a fishy taste in the mouth and when cooked right it is extremely succulent and falls off the bone. I love buying a whole fish and marinating it in all sorts of flavours but this chilli, ginger and lime concoction is awesome, especially if you like that bit of heat with your BBQ.
YOU WILL NEED:
Sea Bass (Whole or fillets)
1 Large Red Chilli
1 Garlic Clove (Chopped Finely)
1 Small Knob of Ginger (Chopped Finely)
2 Limes (Zest & Juice)
2 Tsp Honey
1 Tsp Fish Sauce
3 Tbsp Olive Oil
1 Tsp Sesame Oil
- In a bowl, mix all ingredients together, adjust the honey to your preferred taste.
- If your fish is whole you will need to gut it, if you don’t like doing this then get your fishmonger to do this for you, if you don’t mind then there are of loads of tutorials of how to do this on youtube.
- Spread marinade all over and inside the fish. I used the bag the fish came in so if you can, soak it in a bag then it doesn’t dry the marinade out. Pop it in the fridge and let it soak up the juices for a good few hours.
- Once the BBQ is read lay fish on a bed on lemons and cook for 15-20 mins, cover the top with tin foil to keep moisture in.
- Pop it on a blue dish like this beauty from Rex London.
HOMEMADE SWEET, CRISPY COLESLAW
This coleslaw is extremely easy to make but is an all round crowd pleaser. Perfect for bulking up the bbq and goes with everything you put it with. You can add ingredients as you please, it’s one of those dishes that is very versatile but turns out to be everyones favourite.
YOU WILL NEED:
1/2 Red Cabbage
2 Tbsp Mayonaise
Salt & Pepper
- Grate the carrots into a large mixing bowl, this one is from Rex London as is the stripe bowl and blue dish The best website for affordable homeware!!
- Finely slice the red cabbage and mix through the carrots.
- Grate the apples with skin on and add to the mix.
- Throw in a handful of sultanas.
- Add Mayonnaise and stir through making sure everything is evenly coated.(You can use greek yoghurt if you want a healthier option but lets be honest, mayo is the king of condiments!).
- Add salt and pepper to taste.
There you have it, 3 delicious side dishes to accompany your barbecues this summer.
I’d love to hear your thoughts and if you try out my recipes please tag me on instagram @katelouiseblog #katecooks.