10 BBQ Salads, Sides and Sauces

By Sara Zavagno •

The first thing we Brits do when there’s even the merest hint of sunshine is fire up the barbecue! Barbecues shouldn’t just be about the meat so Sara’s compiled this list of 10 mouth-watering salad, side and sauce recipes. Happy Barbecuing!


Warm Jersey Royal salad, spring onions and aioli - Dominic Chapman

This potato salad recipe uses the much prized Jersey Royal potato to complement a garlicky aioli and charred spring onion. To vary the flavour of the mayo, add a little mustard.

Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil - Robert Thompson

This simple recipe consists of creamy buffalo mozzarella, lovely fresh peas and broad beans while the mint and lemon are spectacular in adding further freshness to this verdant summer salad.

Salade Niçoise - Pascal Aussignac

Salade Niçoise is a classic summery tuna dish which hails from Nice in the south of France. This recipe is relatively classical - so the focus should be on fresh ingredients and beautiful presentation.

Oriental coleslaw salad - Martin Wishart

Using just a few store cupboard ingredients, this recipe is a simple Asian twist on coleslaw. It elevates plain old white cabbage to a gourmet treat. Serve with barbecued meats such as lime marinated flank steak.


Barbecued asparagus with rapeseed mayonnaise - Galton Blackiston

This simple barbecued asparagus recipe makes a great vegetarian barbecue option. Serve these chargrilled spears with a delicate rapeseed oil mayonnaise.

Purple sprouting broccoli with hazelnuts - Josh Eggleton

This broccoli recipe makes a fantastic side dish with its contrasting textures of the broccoli with toasted hazelnuts. This simple, rustic side could be served as a vegetarian dish or as an accompaniment to barbecued meats.

Sweet potato chips - Simon Hulstone

Sweet potato chips make the perfect barbecue side for a variety of burgers, sandwiches and other barbecued mains.

Truffle chips - Tom Aikens

Triple-cooked chips with Parmesan and truffle oil makes the perfect gourmet side and could be served with anything from steak tartare to lamb cutlets. These chips are made with Maris Piper potatoes, but you could also use the Desiree or Saxon varieties.


Aioli - Richard Corrigan

Aioli is often served with white fish or vegetarian dishes to add a nice lemony, garlicky note.

Apple barbecue sauce - Adam Gray

Start work on this barbecue sauce recipe a few days before a weekend barbecue. This versatile sauce works well with pork, chicken and seafood.




Sara Zavagno

Sara is a recent graduate of the University of Bristol and a proud London girl who is now interning at Great British Chefs as a digital marketer and social media executive. She loves all things foodie, eats cheese the way most people eat chocolate and lists eating at The Fat Duck as one of the high points of her life thus far.

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