The Socialite Section: 7 Simple Summer Barbeque Buffet Ideas

It’s more than just about burgers and sausages, the occasional plate of chicken wings and perhaps a fresh, crisp lettuce leaf salad. As much as I’m happy to observe tradition whatever the season, sometimes I feel there should be more to your barbeque than the classics. And the thing is, they needn’t even be that complicated.

Clockwise from left: Classic Potato Salad; Pasta Salad with French Dressing; Feta, Chorizo and Couscous Salad

Clockwise from left: Classic Potato Salad; Pesto Verdi Pasta Salad with French Dressing; Feta, Chorizo and Couscous Salad

Salads are usually the easiest things to put on a buffet, not only because they are more-often-than-not the healthiest options and the quickest to prepare, but also because one pretty much has carte blanche with what to put in them.

A simple brown rice salad with peas and sweetcorn

A simple brown rice salad with peas and sweetcorn

At our most recent barbeque, we presented four different salads – the only meat we served was the standard burgers, sausages and some lightly-spiced chicken wings. A potato salad with the standard herby dressing; a pasta salad with a sauce formed of olive oil and pesto, but also offering our guests the option of a French dressing. Then there was the rice salad (see pictured), which I had previously made on one of my Vegan days – comprising simply of rice with peas and sweetcorn.

With all these simple-sounding dishes, you can then mix it up with something a bit more interesting, such as a feta, chorizo and couscous salad – provided of course that you buy proper chorizo sausage, as opposed to the wafer thin slices you put in sandwiches. The paprika flavours in the chorizo, combined with the salty feta cheese and the lightly savoury couscous all come together to make a very delicious side for whatever you choose off the barbeque.

Fruit Platters give a dessert option for those trying so hard to stay on their diets over the summer.

Fruit Platters give a dessert option for those trying so hard to stay on their diets over the summer.

Moving onto desserts now – I made two of my revered white chocolate cheesecakes, though I had to use strawberries as opposed to raspberries on this occasion (actually this change allowed me to see how the recipe could be improved.) In addition, we had two different trifles – one with fruit and one without – as with our healthy option of a mixed fruit platter (see pictured), there was quite enough fruit on the table. The leftover strawberries from the cheesecakes, as well as pineapple, honeydew melon, kiwi fruit and grapes. Not only are fruit platters a considerate option for any guests that are trying so hard to stick to their diets despite being surrounded by so much nice food, but they add an awful lot of colour to the table.

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