BBQ Salads


  📷 Melissa Owens


We've created 4 delicious salad recipes that have been specially crafted to compliment all the goodies in your BBQ Bundle. So get the barbie out, order your BBQ Bundle and serve it up with these divine side salads!



Green Bean Salad

500g green beans
Olive oil (best you can find in the cupboard)
2 garlic cloves (crushed)
Fresh rosemary (flower heads on if possible for added extra appearance)
Elderflower wine vinegar
Fresh ground black pepper

1. Boil or steam beans until al dente.
 - Woodmill Tip -
The secret here is not to overcook the beans
2. Quickly drain and place under a cold tap briefly to bring the temperature down. 
3. Whilst still warm put back into saucepan, adding olive oil & garlic, shuggle about then turn out into a serving dish. 
4. Drizzle vinegar then sprinkle with fresh rosemary, pulling the leaves from some stems to release scent & flavour.
5. Allow to stand for 15 minutes as flavours infuse.


Zucchini Carpaccio

500g zucchini
Olive oil (best you can find in the cupboard)
Parmesan shavings
Fresh ground black pepper
1. Wash & dry zucchini then slice very thinly lengthways
2. Place layer of zucchini in serving bowl, sprinkle with salt, pepper, oil & cheese
3. Repeat the process with successive layers until finished
4. Stand for 2 hours then fork zucchini adding extra parmesan & pepper to garnish

Tangy Potato Salad

500g waxy potatoes skin on
5 radishes sliced
Small red onion finely chopped
125g plain yoghurt any style
Sweet fruit/balsamic vinegar
15g paprika
3-4g chilli flakes
Ground black pepper 
Fresh chives

1. Boil potatoes and quickly run under cold tap until easy to handle and chop into bite size chunks.
2. Whilst still warm bung in everything except chives and mix.
3. Stand for 30 minutes and mix again adding more to create a gloopy mixture

Woodmill Tip

If you think this requires more, think of using smoked paprika & fresh garlic OR 100g chorizo finely diced

4. Finally sprinkle fresh chives on top along with pepper & salt.

Pasta Salad

300g pasta shells
2 cloves garlic crushed
500g cherry tomatoes halved (red, yellow or orange)
150g sundried tomatoes (pieces cut in half)
70g black olives, pitted
200g diced feta cheese
Fresh basil leaves torn apart to release max aroma
50ml raspberry vinegar
Fresh ground pepper
Salt if required


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