Barbecue Salad
Get your grill on with this veggie-laden salad that’s made on the barbecue! Gently grilled fresh vegetables are the perfect accompaniment to sausages, steak, chicken, or fish. Served with a simple, but tasty dressing, this will be the highlight of your next barbecue.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 large potatoes, cut into thin wedges
- ½ sweet potato, chopped into small pieces
- 1 bunch spring carrots, washed
- Leaves from 1 green cabbage
- 1 cup sliced mushrooms
- 2 cups broccoli florets
For the dressing
- 2 tbsp orange juice
- 3 tbsp olive oil
- Pinch of salt
- Pinch of freshly ground black pepper
How do I make it?
- Preheat barbecue to medium-high heat.
- Lightly brush potatoes, sweet potato and carrots with a little oil and place on the barbecue. Cook, turning often for 8-10 minutes or until cooked through and tender. Remove from heat and set aside.
- Meanwhile add a drizzle of olive oil to a large wok or frying pan and toss in cabbage leaves, mushrooms, and broccoli. Cook, stirring frequently until the broccoli is slightly tender but still has some firmness.
- Place cabbage, mushrooms, and broccoli in a large serving bowl. Arrange potatoes, sweet potato and carrots on top.
- Combine orange juice, olive oil, salt and pepper in a small bowl and whisk to combine. Pour dressing over salad and serve.
