Elevating the grill game. Mastering the art of grilled salads

Grilled salad can be just as delightful as the main grill dishes. Your choice of vegetables isn't confined to lettuce, tomatoes, cucumbers, or onions. Mixing these with the right herbs, spices, and sauce will complement any grill menu beautifully.

Vegetables, whether fresh, roasted, or marinated, should be a staple at any grill gathering. They're a feast for the eyes and packed with fibre, aiding in digesting those rich, grilled treats. Plus, they're filling, so we're likely to eat less fatty, heavier foods. So, let's explore which salad will best suit the grill.

Spice-marinated meats deserve a striking side dish. If a simple leafy salad seems underwhelming, a grilled salad of potatoes with fava beans dressed in a yoghurt-herb sauce will impress even the most discerning palates or those eager for a taste adventure.

Ingredients:

SAUCE

• 2 tablespoons of mint,
• salt, pepper,
• 1/2 cup of Greek yoghurt,
• 1/3 cup of cream,
• juice from 1 lemon,
• parsley,
• 1 clove of garlic.

SALAD

• 2.2 pounds (about 1 kg) of salad potatoes,
• about 10.6 ounces (about 300 grams) of green peas,
• about 7 ounces (about 200 grams) of cooked and peeled fava beans,
• 2-3 sprigs of mint,
• salt and pepper.

Preparation:

1. Clean the potatoes, cut them into slices or larger chunks and cover with water. Add salt and mint. Boil for about 10 minutes.
2. After this time, remove the mint and add the peas. Continue boiling the vegetables for another 8 minutes.
3. Combine Greek yoghurt with cream, lemon juice, parsley, mint, and crushed garlic in a bowl. Season to taste with salt and pepper, and mix well.
4. Combine the potatoes and peas with the fava beans and sauce. Stir together.

The subtle flavours of fish or chicken are perfectly matched with a delicate salad. The soft, melt-in-the-mouth meats pair wonderfully with crispy vegetables, a light sauce, and roasted pumpkin or sunflower seeds. This mix of textures significantly enhances the dish. The following recipe will prove to be a hit.

Ingredients:

SALAD

• 2 carrots,
• 2 greenhouse cucumbers,
• 1 small zucchini,
• about 3.5 ounces (about 100 grams) of cherry tomatoes,
• 2 radishes,
• about 4.4 ounces (about 125 grams) of mini mozzarella,
• 1 handful of sprouts,
• roasted pumpkin seeds or sunflower seeds.

SAUCE

• 1/2 cup of olive oil,
• 2 tablespoons of balsamic vinegar,
• juice from half a lemon,
• salt and pepper.

Preparation:

1. Peel the carrots and slice them into ribbons with a peeler. Leave the cucumbers and zucchini skins on.
2. In a small bowl, mix the olive oil, balsamic vinegar, and lemon juice. Season with salt and pepper to taste, and mix well.
3. Arrange the prepped vegetables in rolls on a large plate. Add sliced radishes, small mozzarella balls, and cherry tomatoes.
4. Drizzle with the sauce and garnish with sprouts and roasted seeds.

Pickled cucumbers do not need to stand alone but can be served in a salad for the grill. This combo is incredibly versatile and, what's more, unbelievably simple. The ingredients list is short, yet the flavour is striking. This salad is a must-try.

Ingredients:

• 6 pickled cucumbers,
• 1 small red onion,
• salt and pepper,
• 1 tablespoon of oil or olive oil,
• dill,
• 1 clove of garlic (optional).

Preparation:

1. Slice the cucumbers thinly, and finely chop the onion.
2. Mix them together in a bowl. Add a tablespoon of oil, a pinch of salt and pepper, chopped dill, and crushed garlic (if using).
3. Stir well to combine.