Summer Recipe – Easy Summer BBQ Sides Everyone will Love

ByIssy White- Nutritionist Reading Time: 3 minutes

Invited to a BBQ this summer but not sure what to bring? or are you hosting a BBQ and want more than just a sausage in bread? Don’t worry – SportsFit have got you covered!

These fresh, summery recipes are perfect for any BBQ spread. They’re colourful, flavoursome, packed with nutrients and are super easy to whip up. So, whether you’re hosting or contributing a dish, you’ll impress everyone without spending all day in the kitchen.

Check out the recipes below for: caprese salad, peach and burrata salad, mango and avocado salsa, and roasted sweet potato with pomegranate and goats cheese.

All recipes serve 8 -10 people. Enjoy!

Pesto Caprese Salad

Ingredients:

  • 4 cups cherry tomatoes, halved
  • 400g bocconcini, halved
  • 1 large bunch fresh basil leaves
  • 2 – 3 tbsp pesto
  • 3 tbsp extra virgin olive oil
  • 1 – 2 tbsp balsamic glaze
  • Salt & pepper

Method:

  1. Add halved tomatoes and bocconcini to a large salad bowl
  2. Spoon pesto over and gently fold to coat
  3. Add basil leaves, and toss through lightly
  4. Drizzle with olive oil, balsamic glaze, salt & pepper

Peach and Burrata Salad

Ingredients:

  • 6 ripe peaches, sliced
  • 3 cups of rocket
  • 2 balls of burrata
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup toasted almonds, roughly chopped
  • 1 handful of fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar

Method:

  1. Toast the almonds in a pan on medium heat, until lightly golden
  2. Pour rocket and basil leaves into a large salad bowl
  3. Layer the almonds, peach slices, cucumber and red onion over the rocket
  4. Tear the burrata into pieces and put over the top, letting the creamy centre fall across the salad
  5. Drizzle with olive oil and balsamic vinegar
  6. Serve immediately for best texture

Tip: Don’t add the burrata until ready to serve to prevent the salad from going soggy

Mango and Avocado Salsa

Ingredients:

  • 3 mangoes, cubed
  • 2 avocados, cubed
  • 1/2 red onion, diced
  • 1/4 cup coriander, finely chopped
  • 1 lime, juiced
  • Corn chips to serve

Method:

  1. Dice mangoes, avocado and red onion, and finely chop the coriander
  2. Toss in a large bowl with lime juice
  3. Serve with corn chips

Roasted Sweet Potato with Pomegranate and Goats Cheese

Ingredients:

  • 4 large sweet potatoes
  • 150g goats cheese
  • 1 cup pomegranate seeds
  • Large handful of fresh mint
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • Salt & pepper

Method:

  1. Preheat the oven to 180 degrees fan forced
  2. Slice sweet potato and cover with olive oil, paprika, salt and pepper
  3. Spread out on a lined tray and roast for 30-40 minutes, until golden and soft
  4. Let them cool slightly then transfer to a large serving platter
  5. Drizzle with honey and lemon juice
  6. Scatter over goats cheese, pomegranate seeds and fresh mint

Tip: Keep the toppings separate to the sweet potato and arrange just before serving

Issy White

Nutritionist

References:

http://seasonalfoodguide.com/australia-general-seasonal-fresh-produce-guide-fruits-vegetables-in-season-availability.html

https://kalejunkie.com/the-best-mango-avocado-salsa/

https://www.alwaysorderdessert.com/2015/12/roasted-sweet-potato-wedges-with.html

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