Salad

Warm-dressed baby potatoes, smoky bacon, sharp mustard and crunchy pickles make a sturdy BBQ potato salad that holds flavour without turning wet or heavy.

Black beans, cherry tomatoes, chipotle, red onion and lime create a smoky, protein-rich BBQ salad that doubles as a side, topping or filling.

Salted cucumber, rice vinegar, sesame oil and chilli crunch make a cold, crisp BBQ salad that cuts through sticky ribs, glazed chicken and heat.

Fluffy couscous, lemon, parsley, mint, almonds and apricots make a herby BBQ side that catches grilled meat juices without becoming heavy.

Beetroot, carrot, toasted cumin, mint yoghurt and seeds make a colourful BBQ salad with earthy sweetness, raw crunch and cooling creamy finish.

Red cabbage, crisp apple, mustard dressing and toasted walnuts make a sharp, crunchy BBQ salad that balances pork ribs, sausages and smoky chicken.

The make-ahead salad problem at a BBQ I’ve made enough BBQ sides to know the sad little pattern. A salad looks fresh when it leaves the kitchen, then twenty minutes later it’s slumped in its …

Toasted sweetcorn, salty feta, lime, chilli and coriander make a bright BBQ salad with crunch, colour and enough sharpness for grilled chicken or beef.

Thin fennel, fresh parsley and lemon give this slaw a clean, fragrant edge that works beautifully with grilled chicken, fish and pork loin.

Lime keeps it bright, jalapeño adds a green heat and coriander lifts the whole bowl, making this slaw perfect for tacos and grilled chicken.