Planning a barbecue this week? Don’t just stick to a boring salad of lettuce, tomato and cucumber! Use these top tips from Home Economist Wendy Strang to liven up your salads.
1. Get Fruity
Halve and stone some ripe nectarines or peaches, and place on to the barbecue until they just colour and start to cook. Slice and use to top a green salad to add some smokey sweetness.
2. Use Seasonal Vegetables
The summer is a fantastic time for seasonal produce so make the most of it! Asparagus is perfect for use in a salad, simply trim, brush with a little oil and griddle on the barbecue before adding to the salad.
3. Add A Taste Of The Med
Invoke a holiday vibe by adding some Mediterranean vegetables. Roast sliced courgettes, peppers and red onion until lightly charred and stir into some prepared cous cous or quinoa.
4. Add Some Crunch
Add different textures into your salad for some variety. You can liven up a basic green salad with a handful of toasted pumpkin seeds (easily done in a frying pan without any oil)
5. Italian Style Salad
If you have some time, slow roasted tomatoes are absolutely delicious in a salad. No need to spend a lot on the tomatoes, basic ones from the supermarket work really well. Halve them and place into a roasting tin and drizzle with a small amount of olive oil and some fresh thyme leaves. Cook on the lowest heat in the oven for 4-6 hours until they are perfectly dried out. The flavour really intensifies. Serve in a salad or with mozzarella cheese.
6. Make It Greek
Simply cook some slices of haloumi cheese on the barbecue until lightly browned and serve on top of a salad, delicious!
About Our Expert Contributor
Wendy Strang has been working as a consultant Home Economist/Food Stylist for over 20 years for a variety of food and appliance manufacturers, writing recipes, styling food for stills photography and film for advertising and editorial purposes. Wendy also gets involved with cookery demonstrations for appliance and houseware companies. Prior to working on a freelance basis She was Head office Home Economist for Iceland Frozen Foods and before that for Kraft Foods. Wendy has recently been on the judging panel for The Grocer Own label Food and Drink Awards and been developing recipes for Whitworths and Pyrex PR.