What is up with our weather this week? I finally get my hands on a BBQ, albeit to use in other peoples gardens due to living in a flat and then it rains non stop all week, how typical of our lovely British climate!
I whipped up this easy salad last weekend, to go with our planned-but-rained-on-BBQ and can see it being a regular for parties or even just to go in my lunchbox! Its a lovely combination of ingredients and will happily sit alongside your barbecue, whether it be indoors or outside!
If you are feeling all domesticated, its best to start this the day before when you are making your dinner etc and then on the actual day you can just throw everything together to save time! I roasted both the potatoes and onions the night before, as I had the oven on anyway, which made perfect sense. In fact with the onion I actually roasted a whole tray full as they will keep for a few days covered in the fridge ready to use as desired, or even freeze for future dishes. I like how efficiency feels!
This is also my Salad entry in Tesco Real Food's BBQ Challenge -
don't forget to enter your favourite BBQ recipe or idea to be in with a chance of winning a fantastic gas Barbecue!
170g new potatoes, either boiled or roasted using spray type oil and halved
40g thawed garden peas
1 tbsp roasted red onion
140g cooked beetroot, cut into 1cm dice (from a non-vinegar vaccum pack is fine!)
3 heaped tbsp plain natural yoghurt
1 tsp wholegrain mustard
1 tsp runny honey
½ tsp red wine vinegar
Pinch s &p
Whisk together the dressing, if needs a bit more oomph add a little more mustard:
Combine the salad ingredients and toss together with the dressing