Few things stimulate the appetite quite like the smoky aroma of a freshly lit barbecue. However, traditional spreads dominated by heavy, refined carbohydrates—like classic mayonnaise-draped potato salads and white burger buns—often leave us feeling uncomfortably full and sluggish. To keep your energy high and your system light, we are introducing an array of elegant, digestive-friendly sides that elevate your summer plate without the heavy aftermath.
Here are some energising sides that pair perfectly with your Summer Spread.
A Summer Staple - Coleslaw
Ingredients
- 1/4 Head Red Cabbage, Sliced
- 1/4 Head White Cabbage, Sliced
- 2 Carrots,
- 1 Apple
- 1 Red Onion
- 50g Yoghurt
- 50g Mayonnaise
- 1-2 Tbsp Apple Cider vinegar
- 100g Toasted Walnuts
- Salt and Pepper to taste
Slice ingredients finely and enjoy
Creamy Avocado-Herb Potato Salad
Potato salad is a cookout classic, but heavy mayo dressings can be tough on sensitive stomachs. This version uses a creamy, gut-friendly avocado base instead.
Ingredients
- Baby Boil Potatoes (Boiled and Cooled)
- Mashed Avocado
- Apple cider vinegar
- Dijon mustard
- Chives
Once Potatoes have cooled, half them and mix with avocado, vinegar, mustard and chives
Smoky Baba Ganoush
Ingredients
- 2 red peppers
- 2 aubergines
- 4 garlic cloves, sliced
- 1 lemon, juice only
- 30g/1oz tahini
- 30ml/1fl oz olive oil
- handful chopped fresh parsley
- salt, to taste
- 4 toasted pittas, to serve
Preheat the barbecue until it is hot.
Place the peppers and aubergines directly onto the grill and cook for around 30 minutes, turning occasionally, until the vegetables are soft and charred, and the aubergines have collapsed.
Remove the vegetables from the barbecue. Transfer the peppers to a bowl, cover with foil and leave to steam while preparing the aubergine.
Cut the aubergines in half lengthways and scoop out the soft flesh. Add the flesh to a food processor along with the garlic, lemon juice, tahini, all but one teaspoon of the olive oil, and a pinch of salt. Pulse gently until combined, creating a smooth yet slightly textured mixture. Transfer the baba ganoush to a serving dish.
Peel and slice the peppers, then arrange them over the baba ganoush. Finish with a drizzle of the remaining olive oil and a sprinkle of chopped parsley. Serve with warm toasted pitta bread.
Balsamic Pasta Salad
- 500g pasta
- 300g cherry tomatoes, halved
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 cucumber, diced
- 1 red onion, diced
- 250g artichokes, chopped
- 30g fresh parsley, chopped
- 250g kalamata olives, sliced
- 1 tin chickpeas, rinsed and drained
Dressing
- 80ml olive oil
- 4 tbsp balsamic vinegar
- 2 dijon mustard
- Salt and pepper to season
Prepare and dice all of the vegetables, then add them to the bowl with the pasta once cooked.
In a separate jug or bowl, whisk together the dressing ingredients until well combined. Pour the dressing over the salad and toss everything together until evenly coated.
Pair It With Something Refreshing
A gut-healthy meal deserves a gut-friendly sip. Skip the sugary sodas and heavily processed drinks that can disrupt your microbiome. Instead, pour yourself a crisp, refreshing, functional beverage designed to complement your meal while keeping your digestion happy.
Ready to elevate your next outdoor gathering? Fire up the grill, prep these vibrant sides, and enjoy a cookout that leaves you feeling energized from the inside out.