Date posted: 12/07/2018

Ardo BBQ side dishes

  • Serves 4
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Oven-dried tomatoes in an Italian marinade
Ardo oven-dried tomatoes 250g
Rapeseed oil 100ml
Ardo Italian herb mix 20g
Ardo garlic diced 1 tbsp
Lemon zest ½
Salt, pepper to taste
Crunchy avocado cream
Ardo half avocados 4
Ardo coriander ½ tbsp
Ardo shallots 1 tbsp
Sour Cream 2 tbsp
Salt, pepper to taste
Green olive tapenade
Ardo green olives 225g
Ardo garlic diced ½ tbsp
Pine nuts 40g
Olive oil 150ml
Capers 50g
Salt, pepper to taste
Aioli with Italian herb mix
Everyday Favourites mayonnaise 250g
Ardo garlic block 1 tbsp
Ardo Italian herb mix 1 tbsp
Lemon juice a squeeze
Salt, pepper to taste
Mint-baked vegetable fries
Ardo vegetable fries 800g
Ardo mint 1 tbsp
Salt to taste


Oven-dried tomatoes in an Italian marinade  Marinate the Ardo oven-dried tomatoes in rapeseed oil, 20g Ardo Italian herb mix, lemon zest from half a lemon and 1 tbsp. Ardo garlic diced. Season with a pinch of salt and black pepper. Let it marinade for a minimum of 4 hours before serving.   Crunchy avocado cream Cut the avocados into rough pieces and mix them with the coriander, sour cream and shallots. Season with salt and pepper to taste.   Green olive tapenade Puree all the ingredients with a hand blender. Season with salt and pepper.   Aioli with Italian herb mix  Mix the mayonnaise with 1 tbsp Ardo garlic blocks, Ardo Italian herb mix and a little lemon juice to taste. Season with salt and pepper.   Mint-baked vegetable fries  Mix the Ardo vegetable fries with 1 tbsp. Ardo mint and bake them for approx. 20-25 minutes in the oven at 200°C. Season with salt.
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