Our Top 3 BBQ Sides
If you're firing up the BBQ this summer, these three sides are absolutely non-negotiable. We've been making versions of these for years and every single time they steal the show from whatever's on the grill. You've got sticky sesame sweet potato wedges, something smoky and fresh, and a crowd-pleaser that works for everyone at the table. The flavours are bold, the textures are incredible, and honestly they're good enough to eat on their own with nothing else. Get these on and watch people come back for seconds before they've even finished their first plate.
Before You Start
- Preheat oven to 200°C
- Large baking tray lined with parchment paper
- Pestle and mortar
- Powerful blender
- Food processor
- Small bowl
- Tin foil
- Cling film
- Kitchen roll
- Griddle pan
- Cashews soaked
Ingredients
- 750g sweet potatoes
- 8 tbsp sesame seeds mixed black and white
- 2 tbsp sea salt
- 2 tbsp kimchi
- 100g plant-based mayonnaise
- 1 block of plant-based feta
- 120g plant-based yoghurt
- 1 garlic bulb
- 1 tbsp lemon juice
- 3 red peppers
- 1 handful of black olives
- 1 handful of capers
- 1 handful of basil
- 200ml extra virgin olive oil
- 1 garlic clove roasted
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp salt
- fresh basil
- Salt and pepper
- 1 tin of chickpeas
- 1 tsp nutritional yeast
- ½ tsp garlic powder
- Salt and pepper
- 60g cashews
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 garlic clove
- 2 tsp capers
- 100ml almond milk
- 4 little gem lettuce
- 2 tbsp olive oil
- plant-based parmesan
- 1 tsp salt
Method
1
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!
2
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
3
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
Tips & Variations
- Bash, don't blitz: When you're doing the sesame seeds in the pestle and mortar, go gently. You want cracked and fragrant, not a powder. It takes about 30 seconds and it's worth every second.
- Get ahead of yourself: You can prep all three sides a couple of hours before your guests arrive and just finish them off on the BBQ or in the oven when you're ready. Makes life so much easier when you're hosting.
- Season as you go: We always taste and adjust right at the end. A little extra salt or a squeeze of lemon can completely lift a side dish from good to absolutely brilliant.
Why This Works
The trick with the sesame sweet potatoes is bashing the seeds just enough to crack them open without turning them to dust, that way you get this amazing nutty crust that actually sticks. Getting the oil rubbed in really well before cooking means you get those gorgeous caramelised edges rather than anything steamed or soggy. Trust us on this one, it makes all the difference.