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Ingredients
- 2 small candy cane beetroots
- 1 medium carrot
- 1 medium watermelon radish, halved
- Quarter of a head red cabbage
- 1/4 cup extra-virgin olive oil
- 1 teaspoon honey
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1 small bunch watercress, washed and large stems discarded
- 2 tablespoons roasted salted pepitas (pumpkin seeds)
- 2 ounces fresh goat’s cheese, crumbled (about 1/4 cup)
- 1/3 cup fresh basil leaves, torn into pieces
- 1 tablespoon roughly chopped fresh chives
Directions
1. Shave the beetroot into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
2. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
3. Lay the beetroot, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas (pumpkin seeds), basil and chives.