{"id":31050,"date":"2026-10-16T21:41:23","date_gmt":"2026-10-16T19:41:23","guid":{"rendered":"https:\/\/www.remundi-grill.de\/?p=31050"},"modified":"2026-10-16T21:41:23","modified_gmt":"2026-10-16T19:41:23","slug":"bbq-salads","status":"publish","type":"post","link":"https:\/\/www.remundi-grill.de\/en\/bbq-salads\/","title":{"rendered":"BBQ Salads: 10 Delicious Salads for Your Barbecue"},"content":{"rendered":"

Salads for BBQ Are Always Popular<\/b><\/h2>\n

There is a good reason why salads for BBQ are a favourite at every barbecue party. They are a refreshing, versatile addition to grilled meat, fish or vegetables and bring lightness to the plate. The grill may take centre stage, but it is the salads that round off the meal and create a delicious balance between hearty grilled dishes and cool, crunchy flavours. Whether a classic potato salad, an exotic couscous salad or a fruity mix of seasonal fruit and crisp vegetables: salads offer endless ways to treat your taste buds.<\/p>\n

Another reason BBQ salads are so popular is that they are easy to make and can be prepared in advance. That is especially handy when you are expecting guests or when the grill itself needs your full attention. Salads are also often a healthy alternative to heavier sides, and you can easily adapt them to your guests’ preferences, with different ingredients or a different dressing.<\/p>\n

\"BBQ<\/p>\n

Recipes: 10 Tasty BBQ Salads for Every Taste<\/b><\/h2>\n

There is a salad for every taste that goes perfectly with grilled meat, fish or vegetables. If you love Mediterranean flavours, try a couscous salad with grilled vegetables, fresh herbs and a touch of lemon. If you prefer something more exotic, an Asian glass noodle salad with grilled tofu and crunchy vegetables is a light yet filling side.<\/p>\n

For fans of fruity combinations, salads with sweet elements such as watermelon or strawberries are ideal. They pair beautifully with savoury ingredients like feta or goat’s cheese. A fruity spinach and strawberry salad with grilled walnuts and goat’s cheese, for example, brings something special to the table with its mix of sweet and savoury.<\/p>\n

Classic salads such as potato salad or tomato mozzarella salad also get an exciting, modern twist with grilled components or a special dressing. A simple dish becomes a highlight of your barbecue, as a side or even as a main course. Vegan, vegetarian or with meat: BBQ salads offer something for everyone.<\/p>\n

\"BBQ<\/p>\n

1. Grilled Rocket and Peach Salad with Balsamic Reduction<\/b><\/h3>\n

\"Preparation Preparation time: approx. 25 minutes.<\/p>\n

Ingredients:<\/b><\/h4>\n
    \n
  • 100 g rocket<\/li>\n
  • 2 ripe peaches<\/li>\n
  • 50 g goat’s cheese<\/li>\n
  • 30 g pine nuts<\/li>\n
  • 50 ml balsamic vinegar<\/li>\n
  • 1 tbsp honey (approx. 15 g)<\/li>\n
  • 2 tbsp olive oil (approx. 30 ml)<\/li>\n
  • Salt and pepper to taste<\/li>\n<\/ul>\n

    Method:<\/b><\/p>\n

      \n
    1. Preparation (10 minutes):<\/b>
      \nWash the rocket and spin it dry. Halve and stone the peaches and cut them into slices about 1 cm thick. Toast the pine nuts in a dry pan until golden brown.<\/li>\n
    2. Grilling (5 minutes):<\/b>
      \nPlace the peach slices on the hot grill for about 2 minutes per side until they have light grill marks and soften.<\/li>\n
    3. Balsamic reduction (5 minutes):<\/b>
      \nHeat the balsamic vinegar in a small pan over medium heat. Add the honey and reduce, stirring, until the liquid has halved and is syrupy. Remove from the heat and leave to cool.<\/li>\n
    4. Serving (5 minutes):<\/b>
      \nArrange the rocket on a large platter. Top with the grilled peaches and goat’s cheese and sprinkle with the toasted pine nuts. Drizzle the balsamic reduction evenly over the salad and season with olive oil, salt and pepper.<\/li>\n<\/ol>\n

      2. Mediterranean Couscous Salad with Grilled Vegetables<\/b><\/h3>\n

      \"Preparation Preparation time: approx. 25 minutes.<\/p>\n

      Ingredients:<\/b><\/p>\n

        \n
      • 200 g couscous<\/li>\n
      • 1 red pepper<\/li>\n
      • 1 yellow pepper<\/li>\n
      • 1 courgette<\/li>\n
      • 1 red onion<\/li>\n
      • 100 g cherry tomatoes<\/li>\n
      • 50 g black olives (pitted)<\/li>\n
      • 2 tbsp olive oil (approx. 30 ml)<\/li>\n
      • 1 tbsp lemon juice (approx. 15 ml)<\/li>\n
      • 1 tsp cumin (approx. 5 g)<\/li>\n
      • 1 bunch parsley (approx. 30 g)<\/li>\n
      • Salt and pepper to taste<\/li>\n<\/ul>\n

        Method:<\/b><\/p>\n

          \n
        1. Preparation (10 minutes):<\/b>
          \nPrepare the couscous according to the packet and fluff it up with a fork. Cut the peppers, courgette and red onion into bite-sized pieces. Halve the cherry tomatoes and slice the olives. Finely chop the parsley.<\/li>\n
        2. Grilling (10 minutes):<\/b>
          \nToss the vegetables with 1 tbsp olive oil, salt and pepper and grill for about 5 to 7 minutes until soft with nice grill marks.<\/li>\n
        3. Assembling (5 minutes):<\/b>
          \nPut the grilled vegetables, cherry tomatoes, olives and couscous in a large bowl. Add the lemon juice, remaining olive oil, cumin and parsley. Mix well and season with salt and pepper.<\/li>\n<\/ol>\n

          3. Spicy Watermelon Feta Salad with Mint and Lime<\/b><\/h3>\n

          \"Preparation Preparation time: approx. 15 minutes.<\/p>\n

          Ingredients:<\/b><\/p>\n

            \n
          • 1\/2 watermelon (approx. 800 g flesh)<\/li>\n
          • 200 g feta<\/li>\n
          • 1 red chilli<\/li>\n
          • 1 bunch mint (approx. 30 g)<\/li>\n
          • 2 tbsp lime juice (approx. 30 ml)<\/li>\n
          • 1 tbsp olive oil (approx. 15 ml)<\/li>\n
          • Salt and pepper to taste<\/li>\n<\/ul>\n

            Method:<\/b><\/p>\n

              \n
            1. Preparation (10 minutes):<\/b>
              \nRemove the seeds from the watermelon and cut the flesh into bite-sized cubes. Cut the feta into small cubes. Deseed the chilli and chop it finely. Roughly chop the mint.<\/li>\n
            2. Serving (5 minutes):<\/b>
              \nCombine the watermelon and feta in a large bowl. Sprinkle with the chilli and mint. Drizzle with lime juice and olive oil, toss gently and season with salt and pepper.<\/li>\n<\/ol>\n

              4. Colourful Quinoa Salad with Grilled Pepper Strips<\/b><\/h3>\n

              \"Preparation Preparation time: approx. 20 minutes.<\/h4>\n

              Ingredients:<\/b><\/h4>\n
                \n
              • 150 g quinoa<\/li>\n
              • 1 red pepper<\/li>\n
              • 1 yellow pepper<\/li>\n
              • 1 green pepper<\/li>\n
              • 100 g cucumber<\/li>\n
              • 50 g red onion<\/li>\n
              • 50 g feta<\/li>\n
              • 1 tbsp olive oil (approx. 15 ml)<\/li>\n
              • 1 tbsp lemon juice (approx. 15 ml)<\/li>\n
              • 1 tsp oregano (approx. 5 g)<\/li>\n
              • Salt and pepper to taste<\/li>\n<\/ul>\n

                Method:<\/b><\/p>\n

                  \n
                1. Preparation (10 minutes):<\/b>
                  \nCook the quinoa according to the packet and leave to cool. Cut the peppers into strips. Dice the cucumber and red onion. Crumble the feta.<\/li>\n
                2. Grilling (5 minutes):<\/b>
                  \nDrizzle the pepper strips with a little olive oil and roast them on the grill for about 5 minutes until slightly soft with nice grill marks.<\/li>\n
                3. Assembling (5 minutes):<\/b>
                  \nCombine the quinoa, grilled peppers, cucumber, red onion and feta in a large bowl. Season with lemon juice, olive oil, oregano, salt and pepper.<\/li>\n<\/ol>\n

                  5. Tomato Mozzarella Salad with Pesto and Toasted Pine Nuts<\/b><\/h3>\n

                  \"Preparation Preparation time: approx. 25 minutes.<\/p>\n

                  Ingredients:<\/b><\/p>\n

                    \n
                  • 300 g ripe tomatoes (different varieties, e.g. cherry and vine tomatoes)<\/li>\n
                  • 200 g mozzarella (ideally buffalo mozzarella)<\/li>\n
                  • 30 g fresh basil<\/li>\n
                  • 20 g pine nuts<\/li>\n
                  • 50 ml olive oil<\/li>\n
                  • 1 tbsp balsamic vinegar (approx. 15 ml)<\/li>\n
                  • 1 garlic clove<\/li>\n
                  • Salt and pepper to taste<\/li>\n<\/ul>\n

                    Method:<\/b><\/p>\n

                      \n
                    1. Preparation (10 minutes):<\/b>
                      \nWash the tomatoes and cut them into slices or halves, depending on size. Drain the mozzarella and slice it. Wash and dry the basil leaves.<\/li>\n
                    2. Making the pesto (5 minutes):<\/b>
                      \nBlend the basil, olive oil, garlic, salt and pepper into a smooth pesto in a blender or mortar.<\/li>\n
                    3. Toasting the pine nuts (3 minutes):<\/b>
                      \nToast the pine nuts in a dry pan over medium heat until golden brown.<\/li>\n
                    4. Serving (5 minutes):<\/b>
                      \nArrange the tomato and mozzarella slices alternately on a platter. Drizzle with the pesto and balsamic vinegar and sprinkle with the toasted pine nuts. Season with salt and pepper to taste.<\/li>\n<\/ol>\n

                      6. Grilled Corn and Bean Salad with Avocado and Lime Dressing<\/b><\/h3>\n

                      \"Preparation Preparation time: approx. 25 minutes.<\/p>\n

                      Ingredients:<\/b><\/p>\n

                        \n
                      • 2 corn cobs<\/li>\n
                      • 1 avocado<\/li>\n
                      • 200 g kidney beans (tinned, drained)<\/li>\n
                      • 1 red onion<\/li>\n
                      • 1 red pepper<\/li>\n
                      • 1 bunch coriander (approx. 30 g)<\/li>\n
                      • 2 tbsp olive oil (approx. 30 ml)<\/li>\n
                      • 2 tbsp lime juice (approx. 30 ml)<\/li>\n
                      • 1 tsp cumin (approx. 5 g)<\/li>\n
                      • Salt and pepper to taste<\/li>\n<\/ul>\n

                        Method:<\/b><\/p>\n

                          \n
                        1. Preparation (10 minutes):<\/b>
                          \nHusk the corn cobs. Stone the avocado and cut it into cubes. Finely dice the red onion and pepper. Roughly chop the coriander.<\/li>\n
                        2. Grilling the corn (10 minutes):<\/b>
                          \nGrill the corn cobs for about 8 to 10 minutes, turning regularly, until evenly browned. Then cut the kernels off the cobs.<\/li>\n
                        3. Assembling (5 minutes):<\/b>
                          \nCombine the grilled corn, avocado, kidney beans, red onion and pepper in a large bowl. Add olive oil, lime juice and cumin. Season with salt, pepper and chopped coriander.<\/li>\n<\/ol>\n

                          7. Caramelised Onion Salad with Grilled Halloumi<\/b><\/h3>\n

                          \"Preparation Preparation time: approx. 25 minutes.<\/p>\n

                          Ingredients:<\/b><\/p>\n

                            \n
                          • 2 large red onions<\/li>\n
                          • 200 g halloumi<\/li>\n
                          • 2 tbsp olive oil (approx. 30 ml)<\/li>\n
                          • 1 tbsp balsamic vinegar (approx. 15 ml)<\/li>\n
                          • 1 tsp brown sugar (approx. 5 g)<\/li>\n
                          • 50 g rocket<\/li>\n
                          • 1 tbsp lemon juice (approx. 15 ml)<\/li>\n
                          • Salt and pepper to taste<\/li>\n<\/ul>\n

                            Method:<\/b><\/p>\n

                              \n
                            1. Preparation (10 minutes):<\/b>
                              \nPeel the red onions and slice them into thin rings. Cut the halloumi into slices about 1 cm thick. Wash the rocket and spin it dry.<\/li>\n
                            2. Caramelising the onions (10 minutes):<\/b>
                              \nHeat the olive oil in a pan. Fry the onion rings over medium heat for about 5 minutes until soft. Add the brown sugar and balsamic vinegar and caramelise for another 5 minutes.<\/li>\n
                            3. Grilling the halloumi (5 minutes):<\/b>
                              \nGrill the halloumi slices for about 2 to 3 minutes per side until golden brown and crispy.<\/li>\n
                            4. Serving (5 minutes):<\/b>
                              \nArrange the rocket on a platter. Top with the caramelised onions and grilled halloumi. Drizzle with lemon juice and season with salt and pepper.<\/li>\n<\/ol>\n

                              8. Creamy Avocado Potato Salad with Grilled Asparagus<\/b><\/h3>\n

                              \"Preparation Preparation time: approx. 30 minutes.<\/p>\n

                              Ingredients:<\/b><\/p>\n

                                \n
                              • 500 g small potatoes (e.g. baby potatoes)<\/li>\n
                              • 1 ripe avocado<\/li>\n
                              • 200 g green asparagus<\/li>\n
                              • 100 g Greek yoghurt<\/li>\n
                              • 2 tbsp mayonnaise (approx. 30 g)<\/li>\n
                              • 1 tbsp lemon juice (approx. 15 ml)<\/li>\n
                              • 1 tbsp olive oil (approx. 15 ml)<\/li>\n
                              • 1 tsp Dijon mustard (approx. 5 g)<\/li>\n
                              • 1 bunch chives (approx. 20 g)<\/li>\n
                              • Salt and pepper to taste<\/li>\n<\/ul>\n

                                Method:<\/b><\/p>\n

                                  \n
                                1. Preparation (15 minutes):<\/b>
                                  \nWash the potatoes and boil them in lightly salted water until tender (approx. 15 minutes). Drain and leave to cool. Wash the asparagus, trim the woody ends and cut into pieces about 5 cm long. Finely chop the chives.<\/li>\n
                                2. Grilling the asparagus (5 minutes):<\/b>
                                  \nDrizzle the asparagus with olive oil and grill for about 4 to 5 minutes until tender and lightly browned.<\/li>\n
                                3. Assembling (10 minutes):<\/b>
                                  \nHalve or quarter the potatoes and put them in a large bowl. Dice the avocado and add it along with the grilled asparagus. For the dressing, stir together Greek yoghurt, mayonnaise, lemon juice and Dijon mustard. Season with salt and pepper and pour over the salad. Mix gently and sprinkle with chopped chives.<\/li>\n<\/ol>\n

                                  9. Asian Glass Noodle Salad with Marinated Grilled Tofu<\/b><\/h3>\n

                                  \"Preparation Preparation time: approx. 25 minutes.<\/p>\n

                                  Ingredients:<\/b><\/p>\n

                                    \n
                                  • 200 g glass noodles<\/li>\n
                                  • 200 g extra-firm tofu<\/li>\n
                                  • 1 red pepper<\/li>\n
                                  • 1 carrot<\/li>\n
                                  • 1\/2 cucumber<\/li>\n
                                  • 1 spring onion<\/li>\n
                                  • 2 tbsp soy sauce (approx. 30 ml)<\/li>\n
                                  • 1 tbsp sesame oil (approx. 15 ml)<\/li>\n
                                  • 1 tbsp rice vinegar (approx. 15 ml)<\/li>\n
                                  • 1 tsp honey (approx. 5 g)<\/li>\n
                                  • 1 tsp toasted sesame seeds (approx. 5 g)<\/li>\n
                                  • 1 tsp grated ginger (approx. 5 g)<\/li>\n
                                  • 1 garlic clove<\/li>\n
                                  • 1 tbsp coriander leaves (approx. 10 g)<\/li>\n
                                  • Salt and pepper to taste<\/li>\n<\/ul>\n

                                    Method:<\/b><\/p>\n

                                      \n
                                    1. Preparation (15 minutes):<\/b>
                                      \nCut the tofu into slices about 1 cm thick and marinate with soy sauce, sesame oil, honey, grated ginger and finely chopped garlic. Prepare the glass noodles according to the packet and leave to cool. Cut the pepper, carrot and cucumber into thin strips. Slice the spring onion into rings.<\/li>\n
                                    2. Grilling the tofu (5 minutes):<\/b>
                                      \nTake the tofu out of the marinade and grill for about 2 to 3 minutes per side until nicely browned.<\/li>\n
                                    3. Assembling (5 minutes):<\/b>
                                      \nPut the glass noodles, vegetables and grilled tofu in a large bowl. Drizzle with rice vinegar and the remaining marinade. Season with sesame seeds, chopped coriander, salt and pepper and mix well.<\/li>\n<\/ol>\n

                                      10. Fruity Spinach and Strawberry Salad with Grilled Walnuts and Goat’s Cheese<\/b><\/h3>\n

                                      \"Preparation Preparation time: approx. 20 minutes.<\/p>\n

                                      Ingredients:<\/b><\/p>\n

                                        \n
                                      • 150 g baby spinach<\/li>\n
                                      • 200 g fresh strawberries<\/li>\n
                                      • 50 g walnuts<\/li>\n
                                      • 100 g goat’s cheese<\/li>\n
                                      • 2 tbsp honey (approx. 30 g)<\/li>\n
                                      • 1 tbsp balsamic vinegar (approx. 15 ml)<\/li>\n
                                      • 2 tbsp olive oil (approx. 30 ml)<\/li>\n
                                      • 1 tsp Dijon mustard (approx. 5 g)<\/li>\n
                                      • Salt and pepper to taste<\/li>\n<\/ul>\n

                                        Method:<\/b><\/p>\n

                                          \n
                                        1. Preparation (10 minutes):<\/b>
                                          \nWash and dry the baby spinach. Wash and hull the strawberries and slice them. Break the goat’s cheese into small pieces.<\/li>\n
                                        2. Grilling the walnuts (5 minutes):<\/b>
                                          \nGrill the walnuts for about 3 to 5 minutes until lightly toasted. Drizzle with honey straight after grilling.<\/li>\n
                                        3. Serving (5 minutes):<\/b>
                                          \nCombine the baby spinach and strawberries in a large bowl. Make a dressing from balsamic vinegar, olive oil, Dijon mustard, salt and pepper and pour it over the salad. Top with the grilled walnuts and goat’s cheese and serve immediately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                                          A BBQ salad belongs at every barbecue. Ten fresh recipes, from couscous salad to watermelon feta salad.<\/p>\n","protected":false},"author":1,"featured_media":17431,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[318],"tags":[],"class_list":["post-31050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/posts\/31050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/comments?post=31050"}],"version-history":[{"count":1,"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/posts\/31050\/revisions"}],"predecessor-version":[{"id":31057,"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/posts\/31050\/revisions\/31057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/media\/17431"}],"wp:attachment":[{"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/media?parent=31050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/categories?post=31050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.remundi-grill.de\/en\/wp-json\/wp\/v2\/tags?post=31050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}