Super Tasty Salads For BBQ Season

Carrot & Cabbage Slaw and Potato Salad with a Difference - Spanish Style.

These two recipes are really handy just to have up your sleeve if you fancy a BBQ, both salads go with all meat, fish and vegetables that you may want to cook on the BBQ and equally will keep for a couple of days in the fridge if you have any left over.

Auds tip: The Carrot salad is really nice with cold meats on a sandwich too so make plenty for ‘eat-ups’, and a handy tip for the Potato salad…. you can pre-cook the potatoes the day before and then just warm them with the rest of the ingredients when you are ready to serve.

AT A GLANCE:

• Perfect for Beginners
• Preparation: Both dishes 30 mins if you have a food processor to do the chopping for the Slaw.
• Baking/cooking time: 25 minutes
• Both Suitable for Vegetarians if you leave the Chorizo out of the Potato Salad.
• Serves: 8+

YOU’LL NEED:

Slaw.

• A Food Processor will make the Slaw quicker and easier but very possible with a knife too.
• Large bowl for mixing.

Potato Salad.

• Large Pan for boiling the Potatoes
• Large Frying Pan

Slaw.

INGREDIENTS: (tbsp = tablespoon)

Half Small White Cabbage (Quarter if the cabbage is large)

4 Large Carrots

2 Red Apples

2 Celery Sticks

A third of a Cucumber (seeds removed from centre)

Juice of 1 Lemon

A handful of Salted Peanuts (not dry roasted) or Pine nuts if you prefer

A handful of Raisins

2 tbsp Mayonnaise

2 tbsp Vinaigrette

Salt & Pepper to taste

METHOD:

As you can see from the list of ingredients you can make this to your individual taste and preference by adding a little more or less of most of the ingredients.

1. Grate the white cabbage and carrots in the food processor (or grate the carrot and finely slice the cabbage if you don’t have one)
2. Chop the red apples, celery sticks and cucumber into a small dice and add the juice of the lemon

3.   Combine all the above together in a large bowl and add the nuts and raisins, along with the mayonnaise, vinaigrette, salt & pepper.

You may want to add more mayonnaise if that is the style of slaw you prefer, just adjust to your preference.

Potato Salad.

INGREDIENTS: (tsp = teaspoon, tbsp = tablespoon)

1kg Baby New Potatoes

200g Chorizo, halved lengthways and sliced

1 Red Onion diced

2 Red Peppers, deseeded and diced

2 Clove Garlic finely chopped

2 Green chillies, deseeded and finely diced

2 tsp Smoked Paprika

1 tsp Ground Cumin

4 tbsp Red Wine

300g Cherry Tomatoes, halved

2 tbsp Olive Oil

Salt & Pepper to taste

1 Bunch Parsley, chopped to garnish

METHOD:

1. Put the potatoes in a large pan of water and boil for 15 minutes until just cooked through.
2. Meanwhile, heat the olive oil in a frying pan and cook the chorizo over a low heat for 3 minutes until it starts to release its oils, remove from pan and then use the oil left in the pan to fry the onion and peppers until tender.
3. Add the garlic, chilli, paprika and cumin and cook for 2 minutes more, add the red wine and cherry tomatoes then add the chorizo back to the pan and cook for a couple of minutes until the tomatoes just start to soften and release their juices.
4. Add the cooked potatoes and most of the parsley, season with the salt & pepper.
5. Serve warm sprinkled with the remaining parsley.

Partner with a BBQ and enjoy a scrumptious dinner, alfresco style.
Shop our total Alfresco range here –  Alfresco Dining Collection
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