The secret to a standout BBQ is all in the detail. Try these healthy and incredibly tasty side dishes from nutrition chef and coach, Paul Coonan of The Urban Canteen.

Using our versatile Prep Set, Salad Bowls and Sauce Dishes, Paul has created the most colourful spread, from dips and salads to roasted corn and potatoes. The perfect way to welcome in a season of Alfresco dining.



  • 2 cups frozen peas defrosted
  • 1 cup of frozen edamame beans - defrosted and blanched
  • 1 bunch of basil
  • 1 bunch of parsley
  • 50g parmesan
  • 2 cloves garlic
  • 2 cups of olive oil
  • Handful of pine nuts (optional)


Place the peas, basil, parsley, garlic, parmesan and of the edamame beans in a blender with the oil. If you are choosing to use pine nuts, place these in as well.

Blitz until it is all combined and blended well.

Remove from the blender into a bowl, season with salt and pepper. If it is too thick, stir in some oil a little at a time, until you have the desired consistency.



  • 3 aubergines
  • 3 cloves garlic
  • 2 tbsp tahini
  • Juice of 1 lemon
  • Handful of parsley
  • 3 tbsp olive oil
  • Generous pinch of salt


Preheat your oven to 200°c. . Slice your aubergines in half lengthways. Brush the flesh side with oil.

Place flesh side down onto a baking tray and roast for 45 minutes. . Carefully as they will be hot, scoop out the inside of the aubergines into a bowl.

Place the cooked aubergine flesh into a sieve and press down with a spoon to get rid of any water content within the aubergine.

Once drained well, place into a blender with the rest of the ingredients and blitz until smooth.

Drizzle over a little oil and a sprinkle of parsley and serve.



  • 2 peaches
  • Handful of cherry tomatoes
  • 1/4 of a cucumber - diced into small dice
  • 1 red onion
  • Pinch of cinnamon
  • 1 tbsp maple syrup (you could use honey)
  • 2 tbsp balsamic vinegar
  • Pomegranate seeds
  • Beetroot - 4 small cooked (like you get vac-packed)
  • Rocket
  • 100g feta
  • Balsamic glaze (optional dressing, you could simply use an olive oil and balsamic vinegar)


Slice your peach into pieces and roast in an oven preheated to 200°c, or grill on a high heat in a griddle pan. As soon as they start to soften, they are ready. Place to one side.

Slice the red onion into fairly chunky slices. Place into a tray with the cinnamon, maple syrup, 2 tbsp balsamic vinegar, a drizzle of oil and a sprinkle of salt and pepper.

Roast for 25 minutes until they’re softened with a little colour. Place to one side.

Slice your cherry tomatoes in half and roast for 10 minutes until they start to soften. Place to one side.

Slice your beetroot into wedges and roast for 20 minutes until they get a little colour. Place to one side.

Now build your salad with the rocket, tomatoes, cucumber, onions, beetroot, peaches, pomegranate, crumble over the feta and finally drizzle over some balsamic glaze. You are ready to serve.



  • 4 potatoes - diced into large dice you could also use new potatoes and cut them in half
  • 1 tbsp ground cumin
  • Cherry tree preserves
  • Thai garlic and lime chutney
  • Handful of fresh coriander


Preheat your oven to 200°c.

Place your diced potatoes into a roasting tray along with the ground cumin, a drizzle of oil and salt and pepper. Mix well until the potatoes are well coated. Roast until the potatoes are fully cooked and you can easily push a knife through them.

Place two tbsp of the thai garlic and lime chutney over the potatoes and mix well. -Sprinkle over some chopped fresh coriander and serve.



  • 4 half corn on the cobs (frozen cobs will work just as well
  • 100g crumbed feta
  • 1 tbsp dried chilli flakes you can also use fresh)
  • 2 tbsp pomegranate seeds
  • Handful of fresh coriander
  • 1 garlic clove
  • 2 tbsp butter


Preheat your oven to 200°c. Place your cobs into a roasting tray and coat with a little oil, salt and pepper.

Roast until they start to colour and are cooked (cut off a couple of kernels and eat if you are not sure if it is cooked).

Whilst the cobs are cooking, finely chop your garlic and half of your coriander and combine it with the butter and melt together you could also throw it all in a blender and blitz for 20 seconds). -When the cobs come out of the oven, brush well with the butter, sprinkle over a little chilli, the feta, pomegranate seeds and some more chopped fresh coriander.

Serve with some freshly toasted breads and enjoy.


White with Blue Rim Salad Bowl Set

Pigeon Grey Prep Set

White with Blue Rim 12cm Bowls


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