Description
This delicious bbq salad features our Eat Curious Dehydrated Pieces coated in bbq sauce, crunchy vegetables and drizzled with a spicy agave dressing. Garnished with fresh herbs, this refreshing bowl of goodness is bursting with flavour and a variety of textures!
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
250g Eat Curious Dehydrated Pieces
750ml water (or stock for extra flavour)
250ml bbq sauce
200g avocado, flesh only (optional)
250g cherry tomatoes
250g sweetcorn kernels
250g red pepper
250g carrots
250g cucumber
300g lettuce
150g red onions
50g coriander, fresh
285g spicy agave dressing
agave dressing:
250g olive oil
15g agave nectar
15ml apple cider vinegar
3g garlic, raw
1g chilli flakes
serves 10
Instructions
1. Rehydrate Eat Curious Dehydrated Pieces: Spread Eat Curious Dehydrated Pieces evenly in a gastronorm tray. Soak in 750ml water (or stock for extra flavour) for at least 30 minutes. Drain excess water.
2. Cook rehydrated pieces: Coat in oil and the bbq sauce, cook in the oven at 180°C until core temperature is reached. Set aside to chill.
3. Make the dressing: Combine all ingredients for the dressing and mix well. Set aside.
4. Prepare the vegetables: Wash cherry tomatoes and cut in half. Drain sweetcorn well. De-seed and dice pepper. Shred, wash and spin iceberg lettuce. Peel and grate or ribbon carrot. Chop Cucumber. Peel, chop and roast red onion.
5. Assemble salad: In a large mixing bowl, combine the avocado (optional), cherry tomatoes, sweetcorn, red pepper, iceberg lettuce, carrot, cucumber, and grilled onions. Add the cooked BBQ pieces to the mixing bowl. Drizzle the spicy agave dressing over the salad and toss to combine. Top the salad with fresh coriander leaves and serve.
Notes
Impact per serving: 0.45kg CO2 & 651l water
- Category: Dehydrated Pieces
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 126kcal
- Sugar: 5g
- Sodium: 0.23g
- Fat: 8.3g
- Saturated Fat: 1.2g
- Carbohydrates: 6.7g
- Fiber: 2.3g
- Protein: 5.1g
