Whilst a good green salad is the most common salad served with at a bbq (and is always enjoyed), for something a little different we have provided two amazing salad recipes that you might want to try out for your next fire pit bbq.
These first of these two salads does take some time to prepare, so be forewarned. It is a family favourite that we only make on special occasions as it’s time consuming. It is however really delicious and worth every minute spent preparing it.
The second salad is much quicker to prepare so we do tend to make it more often, and it looks as good as it tastes so is a favourite when entertaining.
750gm pumpkin, any will do, Japanese, Butternut or Queensland Blue etc.
1tbsp olive oil
1 red capsicum
½ green capsicum
½ yellow capsicum
2 small red onions
1 small handful fresh rocket
½ of a small clove of fresh garlic
125ml virgin olive oil
1tbsp white wine vinegar
1 small handful of corriander
Preheat the over to 220 degrees Celsius.
Line a baking tray with lightly oiled tinfoil
Cut the pumpkin into medium sized chunks, about the size a 50 cent coin.
Place the pumpkin on the tray and drizzle olive oil over them as well as some sea salt.
Place in the over to cook for approximately 20 minutes.
When the pumpkin is soft and lightly browned in places, remove from the oven.
Remove the seeds from the capsicum and slice into long finger shapes.
Place these on the baking tray that was used for the pumpkin.
Lie the pieces of capsicum so that the skin side is showing.
Quarter the red onions and place on the tray with the capsicum.
Drizzle oil over the onion and capsicum, and season with salt.
Remove the capsicum from the oven as soon as it is soft and the skin becomes blistered with black markings.
Remove the onion when it is soft right through, you will probably have to leave the onion in the oven longer than the capsicum.
Whilst the capsicum is cooling, remove the skin. This is a matter of choice and is as good with or without the skin.
Make the salad dressing by finely chopping the garlic, adding the extra virgin olive oil, the white wine vinegar, the coriander and season with sea salt.
Once all the salad ingredients have cooled layer your salad starting with half of the rocket, then a layer of pumpkin, red onion and capsicum and then repeat.
The salad dressing can be added during the layering process or served separately.
CousCous and Chickpea Salad
1 cup couscous
430ml boiling water
¼ cup of pine nuts
¼ cup of pistachio nuts
400gm can of chickpeas
200gm grape or cherry tomatoes
a handful of fresh basil leaves
100gm green capsicum
½ red onion
2tbsp freshly squeezed lemon juice
¼ cup extra virgin olive oil
zest of half a lemon
120gm of feta cheese
Place the couscous in a bowl and cover with 430ml of boiling water.
Cover the bowl with cling wrap.
After about five minutes add a tablespoon of butter to the couscous and fluff up with a fork.
Season with salt and pepper.
Place the pine nuts under the grill on a tray lined with lightly oiled tinfoil, grill until they are a golden colour, turning repeatedly.
Finely chop the red onion.
Strain and thoroughly rinse the chickpeas.
Halve the tomatoes, I like to purchase the mixed cherry tomatoes as this creates more colour.
Dice the green capsicum into small pieces – the size of the capsicum is a matter of preference, but I prefer to have pieces not bigger than a 5 cent coin.
Hand shred the fresh basil.
Dice half of the feta cheese and crumble the rest.
When the couscous and pine nuts are cool, add all ingredients and gently toss until well mixed.
If you wish, sprinkle a small handful of fresh flat leafed parsley before serving.