Our Top 3 BBQ Sides
A BBQ is only as good as its side dishes and this Bank Holiday we wanted to share our top 3 with you guys that will be sure to level up your BBQ game! Think tangy whipped feta dip with roasted peppers and basil or if you're a carb lover we've got you covered with our sesame sweet potato wedges and kimchi mayo. Finally we've come up with the ultimate summer salad for you, our quick and easy charred little gem salad with roasted chickpeas. Serve with your favourite plant-based meat and you’ve got yourself a top notch spread.
Serves
Ingredients
For the Sesame Sweet Potatoes
<item-todo-done>750g sweet potatoes<item-todo-done><item-todo-done>8 tbsp sesame seeds mixed black and white<item-todo-done><item-todo-done>2 tbsp sea salt<item-todo-done><item-todo-done>2 tbsp kimchi<item-todo-done><item-todo-done>100g plant-based mayonnaise<item-todo-done>
For the Whipped Feta Dip with Roasted Peppers and Basil
<item-todo-done>1 block of plant-based feta<item-todo-done><item-todo-done>120g plant-based yoghurt<item-todo-done><item-todo-done>1 garlic bulb<item-todo-done><item-todo-done>1 tbsp lemon juice<item-todo-done><item-todo-done>3 red peppers<item-todo-done><item-todo-done>1 handful of black olives<item-todo-done><item-todo-done>1 handful of capers<item-todo-done><item-todo-done>1 handful of basil<item-todo-done><item-todo-done>200ml extra virgin olive oil<item-todo-done><item-todo-done>1 garlic clove roasted<item-todo-done><item-todo-done>1 tbsp lemon juice<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done> fresh basil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the Charred Little Gem Caesar with Crispy Chickpeas
<item-todo-done>1 tin of chickpeas<item-todo-done><item-todo-done>1 tsp nutritional yeast<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done> Salt and pepper<item-todo-done><item-todo-done>60g cashews<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>2 tbsp lemon juice<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 tsp capers<item-todo-done><item-todo-done>100ml almond milk<item-todo-done><item-todo-done>4 little gem lettuce<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> plant-based parmesan<item-todo-done><item-todo-done>1 tsp salt<item-todo-done>
Before you start
Pestle and mortar | 2 x Large baking tray lined | Oven preheated to 200°C/220°C | Powerful blender l Food Processor l Griddle Pan
To Make the Sesame Sweet Potatoes
Prepare sesame seeds coating
- Using a pestle and mortar, bash the sesame seeds so that they are slightly crushed, but not so much that they are a powder
- Mix in the sea salt
- Set to one side
Prepare sweet potato
- Cut the sweet potato in lengthwise, then cut each half into 3-4 wedges (depending on the size of the potatoes)
- Rub a couple of tbsp of veg oil into the sweet potato
- Then toss the sweet potato in the sesame mix
- Transfer the sweet potatoes to a large baking tray lined with parchment paper
- Then place in the oven and bake for 30 minutes at 200°C, until soft on the inside and golden around the edges
Make the kimchi mayo
- In a powerful blender, blitz the kimchi until smooth
- In a small bowl, gentle fold the kimchi paste into the mayo, it is important to be gentle so that the mayo remains thick
Plate up and serve
- Serve the sweet potatoes dunked into the kimchi mayo and enjoy!
To Make the Whipped Feta Dip with Roasted Peppers and Basil
Roast the garlic
- Wrap the garlic bulb for the whipped feta in tin foil and transfer to the hot oven
- Roast for 20 minutes until soft
- Remove from the foil and set to one side
Prepare the red peppers
- Place the peppers on a baking tray and pop them into the hot oven, roast for 30 minutes until blistered all over, turning once or twice during cooking
- Remove the peppers from the oven, and transfer into a bowl covered in cling film
- Let the peppers steam for 30 minutes
- Once they are cool enough to handle, peel off the skin, then remove the stem and seeds
- Slice into thin strips
- Set to one side
For the whipped feta
- Crumble the feta into a food processor, and pulse for about 3-5 seconds until smooth, be careful not to over pulse the feta and turn it into a puree
- Add 3 cloves of the roasted garlic, followed by the yoghurt and lemon juice to processor
- Pulse for another 7-10 seconds until combined
- Set to one side
For the basil vinaigrette
- In a powerful blender, add the basil, olive oil, 1 clove roasted garlic, lemon juice, apple cider vinegar and salt
- Blend until smooth
Arrange your dip
- On a large serving plate, spread the feta, top with roasted pepper, slice the olives on top, followed by the capers, sprinkle of flakey salt and black pepper
- Finally, drizzle over the basil vinaigrette
To Make the Charred Little Gem Caesar with Crispy Chickpeas
Roast the chickpeas
- Drain and rinse the chickpeas then transfer to a piece of kitchen roll to dry, this will help the chickpeas crisp up
- Transfer to a baking tray
- Sprinkle over nutritional yeast, garlic powder, salt, pepper and olive oil, mix so that they are evenly coated
- Bake for 20 minutes until crispy
For the caesar dressing
- In a high speed blender, place the soaked cashews, mustard, nutritional yeast, lemon juice, garlic, capers, almond milk, salt and pepper
- Blend until smooth and creamy
- Set to one side
For the lettuce
- Cut the little gem in half lengthwise, then half again, so that each head of lettuce is in quarters
- Toss the lettuce in olive oil so that they are evenly coated, rub in the salt
- Heat the griddle pan to medium high heat, grill the lettuce for 2-3 minutes on each side until nicely charred and starting to collapse
- You want the lettuce to have nice char marks, whilst keeping the shape
Assemble and serve
- Organise the little gem onto a serving plate
- Pour over the dressing then scatter the chickpeas
- Finish with plant based parmesan if desired