bbq dishes
My favourite BBQ dishes straight from the Wholesome World app

I adore the bbq months for dining alfresco with loved ones. Often for me, the joy is in the side dishes that turn your bbq recipes into a nutritional feast of goodness. Stay inspired by following us on Facebook and Instagram.

Take a look and try out my top 5 easy & healthy bbq recipes for a rainbow of colour throughout the warmer months:

1. Coleslaw

bbq recipe

Serves: 2

Time to create: 25 mins

Time for personal effort: 15 mins

My coleslaw is a good example of what raw crunch and colour can give you. This classic BBQ recipe side dish increases the amount of nutrients, enzymes and fibre for you to consume. 

A big, colourful salad with coleslaw daily is a good approach to achieving a healthy diet and a easy way to use up leftovers from the salad draw.

GF – NF – V

INGREDIENTS

150g Red cabbage

150g Savoy cabbage

2 Radishes

1 Carrot (m)

1 Garlic clove

1 tsp Parsley

20g Sunflower seeds

50g Yoghurt

1 tbsp Lemon juice

Pinch Sea salt

Crack Black pepper

Handful Micro herbs (sprouts)

METHOD

  1. Thinly slice the cabbages and radishes using a mandoline or classic knife.
  2. Coarsely grate the carrot, and de-skin, crush and finely chop the garlic then roughly chop the parsley.
  3. Add all of the above to a mixing bowl and add the sunflower seeds, yoghurt and squeeze in the lemon juice – make sure you remove the seeds.
  4. Stir all together and add salt and pepper to taste.
  5. Garnish with the micro herbs and serve.

2. TOMATO SALSA

bbq recipe

Serves: 2-4

Time to create: 10 mins

Time for personal effort: 10 mins

This is really good if you marinate it. Just let it sit for 30 minutes. It is great in wraps, or just with vegetables or crisp bread to dip. Perfect to bring your bbq recipes to life.

A nutritionally potent dip or accompaniment as all its ingredients feature amongst our top anti cancer foods.

GF – DF – V – Ve – NF

INGREDIENTS

150g Cherry tomatoes

300g Large tomatoes

½ Red onion

2 Garlic cloves

Pinch Basil leaves

Pinch Parsley

1 Red chilli

8 tbsp Olive oil

Pinch Salt

Crack Black pepper

METHOD

  1. Halve the cherry tomatoes, chop up the large tomatoes into 8ths. 
  2. De-skin & finely dice the onion, then de-skin, crush and finely chop the garlic.
  3. Thinly slice the basil & parsley. Finely chop the chillies.
  4. Add all ingredients, except the salt and pepper into a bowl and stir. 
  5. Add the salt and pepper to taste. Done.

3. Watermelon, Feta & Pomegranate Salad

bbq recipe

Serves:  2

Time to create: 25 mins

Time for personal effort: 25 mins

I found this delicious dish in The Living Well with Cancer Cookbook; in support of Maggie’s cancer charity & every page of it is mouthwatering.

It is highlighted in the book as going well with fish or lamb, but it is just so good, I eat it regularly alone. Pomegranate contains ellagic acid, which is beneficial to cell health & retards the growth of cancer cells. It’s such a fresh flavour to sit amongst your bbq recipes.

*It is a mild effort to deseed a pomegranate, but easily attainable pre-deseeded these days. This also brings down the timing by half.

GF – V – NF

INGREDIENTS

1/2 Small watermelon (deskinning – takes approx 2kg > 1kg)

100g Feta

1 Pomegranate

2 tsp Olive oil

Bunch/15g Fresh mint (full standard pack is 30g)

EQUIPMENT

Knife & chopping board

Spoon

METHOD

  1. Cut the watermelon flesh into medium chunks, and be aware of the seeds which can be kitchen or individual serving removed.
  2. Crumble the feta, to small marble size, into the watermelon salad dish, and follow with the pomegranate, by deseeding, and de-pithing (the bitter white bits). Toss these 3 ingredients together.
  3. Finally, roughly chop the mint & sprinkle on the salad & finish by drizzling the olive oil. 


4. beetroot dip

bbq recipe

Serves: 6

Time to create: 60mins

Time for personal effort: 20mins


Created by a beautiful soul for me one summer. A wholesomely beautiful and healthy for the whole year round, but especially for a bbq. There are little bonuses from its creation, such as the beetroot leaves; you can wash and use these in a pesto, delish! Or roast with a little olive or coconut oil, salt, pepper and ground cumin.

GF – DF – V – Ve – NF – SS

INGREDIENTS

4 or 5 Medium to large raw beetroot

3 large Cloves garlic (grated)

1 (medium) Lemon (juiced)

1 Unwaxed lemon zest

2 (lge) tbsp Tahini

Sprinkle Salt and pepper (to taste)

2 tbsp Olive oil

TBC Cumin seeds

Toasted pumpkin seeds, poppy seeds, toasted sesame seeds, pomegranate etc to decorate.

EQUIPMENT

Pan

Stove

METHOD

  1. Start by trimming the leaves from the beetroot bulbs.
  2. In a large saucepan bring water to boiling and drop beetroot in carefully – don’t splash yourself! Boil until tender – 45 mins.
  3. Pop onto a board and leave to cool a little. Peel off the skin and roughly cut into quarters. 
  4. In a blender, whizz up the tahini and lemon juice then add the beetroot, garlic, lemon zest, cumin seeds and 2 tbsp of olive oil. Blend until smooth. 
  5. Add in the seasoning to taste and as much olive oil or extra lemon juice as desired and spread onto a platter or into a bowl and simply top with whatever you fancy.

5. AVACADO & POMEGRANATE SALAD

bbq recipe

Serves: 1 (or 2 as sides)

Time to create: 10 mins

Time for personal effort:10 mins

Great for brunch or lunch side too, but perfect as a bbq addition. Make sure your avocado is RIPE and it’s so worth it coming from a sustainable source.

Apart from looking beautiful on the plate with glistening red jewels of pomegranate seeds, this is a delightful combination to pep up any dish, both nutritionally and taste wise.

GF – V – NF

INGREDIENTS

1 Avocado

100g Pomegranate (x1)

30g Feta 

1 Lime

Sprig Mint

Pinch Pumpkin seeds, toasted (20g)

Tbsp Olive oil

Pinch Salt and pepper

METHOD

  1. Cut your avocado and lime in half lengthways. Twist apart, carefully remove the stone. Using a large spoon, scoop out the avocado halves and slice across into strips.
  2. Slice the pomegranate in half, and deseed using a teaspoon, removing all the white. 
  3. Hand crumble the feta over the top, add the pumpkin seeds and lightly toss the salad together.
  4. Make the dressing on the side, half the lime and juice it. Add the olive oil, finely chop the mint leaves to add, add salt and pepper your dressing.
  5. 5. Drizzle the dressing and you are done.

Find so many delicious recipes in the app. You can download Wholesome World with a 14-day trial period and then just 79p per month.

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