Make the most of the sun with these sizzling BBQ side dish recipes

THIS week the weather is expected to start warming up so make your barbecue sizzle by having some tasty side dishes . . . with a twist.

There’s no need for the same old boring salads. From our Greek salad with avocado to coleslaw with apple and potato salad with pesto, these recipes with an unexpected ingredient will mean your guests will want to come back for more.

Creamy apple coleslaw

Makes 4

Cost per serving: 78p

Preparation time: 25 minutes

Cooking time: 0 minutes


  • ½ white cabbage
  • 2 carrots
  • 1 onion
  • 2 sticks celery
  • 1 red pepper
  • 1 Granny Smith apple
  • Juice of ½ lemon
  • 2 tbsp apple cider vinegar
  • 250ml mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tsp celery salt
  • Pepper to taste


  1. Prepare the cabbage ­– thinly slice and then chop into bite size pieces. Place into a large bowl.
  2. Wash and grate the carrots. Finely slice the onion, chop the celery finely and dice the red pepper and add to the mixture. Core the apple, leaving the skin on, and chop into small, bite-sized chunks and add.
  3. Squeeze over the lemon juice and add the apple cider vinegar. Mix together and leave to stand for 10 minutes to let it pickle slightly.
  4. Meanwhile, in a separate bowl, mix together the mayonnaise, mustard and the celery salt then add to the coleslaw mixture and stir well. Add pepper to taste – you don’t need more salt as you have used the celery salt.
  5. Keep refrigerated until ready to use.

TIP: Add raisins for extra sweetness

Pesto potato salad

Serves 4

Cost per serving: £1.38

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 500g baby potatoes
  • 50g pine nuts
  • 30g bunch of fresh basil
  • 50g grated parmesan (or veggie alternative)
  • 150ml extra virgin olive oil
  • 2 garlic cloves


  1. In a large pan of salted water, boil potatoes for 10-15 minutes, or until tender. Drain and place in a large serving dish.
  2. Meanwhile, make the pesto. In a dry frying pan, toast the pine nuts over medium heat, stirring all the time for 3-5 minutes until lightly toasted to give them extra flavour. Be careful not to burn them.
  3. Put into a food processor with the basil, parmesan, garlic and olive oil. Blitz together – you can either have as a smooth sauce or leave with texture depending on how you like it.
  4. If it gets too thick add a little more olive oil, half a tsp at a time until you get the desired consistency.
  5. If you don’t have a processor, very finely chop all the ingredients and mix them all together in a bowl. Add the pesto to the potatoes and gently mix, so as not to break the potatoes up.
  6. Eat warm or cold.

TIP: For texture add some finely diced red­ onion or toasted pine nuts

Greek salad with avocado

Serves 4

Cost per serving: £1.90

Preparation time: 15 minutes

Cooking time: 0 minutes


  • 1 cucumber
  • 4 medium sized vine tomatoes
  • 1 80g pack crispy salad leaves
  • 1 red pepper
  • ½ red onion
  • 2 tsp dried oregano
  • 95g sliced black olives
  • 200g feta cheese
  • 1 ripe avocado
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove, crushed


  1. Cut the cucumber in half, lengthways. Then scrape out the seeds, slice thinly and place in a serving bowl.
  2. Chop the tomatoes, pepper and onion. Wash the salad. Add the olives and dried oregano. Cut the feta into cubes. Add all to the bowl.
  3. Mix together the olive oil, garlic and red wine vinegar. Pour over the salad and mix.
  4. Halve the avocado, remove the stone, carefully scoop out all the flesh with a spoon and slice. Place on top of the salad.
  5. Serve immediately.

TIP: Add walnuts for added crunch

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