Author: frankroux

#GrilledHalloumiGreekSalad #WildRocket #HoneybushVinaigrette #BraaiGrillRecipe #HealthyEating

Recipe for Grilled Halloumi Greek Salad with Wild Rocket and Honeybush Vinaigrette:

Ingredients:
– 250g halloumi cheese
– 1 red onion, sliced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 1 cup wild rocket
– 1/4 cup olive oil
– 2 tablespoons honeybush tea leaves
– 1/4 cup red wine vinegar
– Salt and pepper to taste

Directions:
1. Preheat your braai grill to medium-high heat (around 200°C).
2. Cut the halloumi cheese into slices and set aside.
3. In a small saucepan, heat the olive oil over medium heat. Add the honeybush tea leaves and let it steep for 5 minutes. Remove from heat and let it cool.
4. In a large bowl, mix together the red onion, bell peppers, and cherry tomatoes.
5. Place the halloumi slices on the braai grill and cook for 2-3 minutes on each side, until grill marks appear.
6. Remove the halloumi from the grill and place it on a plate. Let it cool for a few minutes.
7. In a small bowl, whisk together the cooled honeybush vinaigrette, red wine vinegar, salt, and pepper.
8. In the large bowl with the vegetables, add the wild rocket and toss everything together.
9. Place the grilled halloumi on top of the salad and drizzle the honeybush vinaigrette over it.
10. Serve immediately and enjoy your delicious and healthy Grilled Halloumi Greek Salad with Wild Rocket and Honeybush Vinaigrette!

#Hashtags: #GreekOrzo #GrilledShrimpSalad #SaldanhaBayMussels #BraaiGrillRecipe #Centigrade

Braai Grill Recipe for Greek Orzo and Grilled Shrimp Salad with Saldanha Bay Mussels:

Description: This delicious and flavorful salad combines traditional Greek ingredients with succulent grilled shrimp and Saldanha Bay mussels. It’s the perfect dish to enjoy at a braai, with the added bonus of being quick and easy to prepare. The combination of the grilled seafood with the orzo pasta creates a hearty and satisfying meal that is perfect for any occasion.

Ingredients:
– 1 pound of large shrimp, peeled and deveined
– 1 pound of Saldanha Bay mussels, cleaned and debearded
– 1 cup of orzo pasta
– 1 red bell pepper, diced
– 1 cucumber, diced
– 1/2 red onion, diced
– 1/2 cup of kalamata olives, pitted and halved
– 1/2 cup of crumbled feta cheese
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of lemon juice
– 2 cloves of garlic, minced
– 1 teaspoon of dried oregano
– Salt and pepper to taste

Directions:
1. Preheat your braai grill to medium-high heat, around 375-400 degrees Fahrenheit (190-200 degrees Celsius).
2. In a large pot of salted boiling water, cook the orzo pasta according to package instructions. Drain and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and a pinch of salt and pepper.
4. In a large bowl, combine the cooked orzo, diced red bell pepper, cucumber, red onion, and kalamata olives. Pour the dressing over the salad and toss to coat.
5. Thread the shrimp onto skewers and brush with some of the dressing. Place the skewers on the grill and cook for 2-3 minutes per side, until pink and cooked through.
6. In a separate pan, heat some olive oil over medium heat and add the cleaned Saldanha Bay mussels. Cook for 3-4 minutes, until the mussels have opened.
7. Remove the shrimp and mussels from the heat and let them cool slightly. Once cooled, remove the shrimp from the skewers and add them to the orzo salad.
8. Top the salad with the cooked mussels and crumbled feta cheese. Serve warm or at room temperature. Enjoy your delicious Greek Orzo and Grilled Shrimp Salad with Saldanha Bay Mussels!

#GrilledAubergineGreekSalad #Peppadews #BraaiGrillRecipe #HealthyEats #SummerGrilling

Grilled Aubergine Greek Salad with Peppadews

This grilled aubergine Greek salad with peppadews is the perfect dish for a summer braai (barbecue) night. The smoky flavor of the grilled aubergine pairs perfectly with the  tangy feta cheese and the sweet and spicy peppadews. This salad is not only delicious, but also healthy and refreshing – perfect for those hot summer days. Serve it as a side dish or add some grilled chicken to make it a complete meal.

Ingredients:

• 2 large aubergines
• 1 cup peppadews, sliced
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Directions:

1. Preheat your braai grill to medium-high heat (around 200-220 degrees Celsius).
2. Cut the aubergines into 1/2 inch slices and sprinkle with salt. Let them sit for 10 minutes to draw out some of the moisture.
3. Pat the aubergine slices dry with a paper towel and brush both sides with olive oil.
4. Grill the aubergine slices for 3-4 minutes on each side, until they are tender and have grill marks.
5. Remove the aubergine slices from the grill and let them cool.
6. In a large bowl, combine the sliced peppadews, red onion, cherry tomatoes, olives, and parsley.
7. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
8. Add the grilled aubergine slices to the large bowl and pour the dressing over the salad. Toss gently to combine.
9. Sprinkle the crumbled feta cheese over the top of the salad and give it one final toss.
10. Serve the grilled aubergine Greek salad with peppadews as a side dish or add some grilled chicken for a complete meal.

Enjoy your delicious and healthy summer salad!

#BraaiSalad #WatermelonFetaSalad #CapeGooseberry #SummerGrilling #SouthAfricanBraai

Recipe for Watermelon and Feta Greek Braai Salad with Cape Gooseberries:

Description: This refreshing and flavorful salad is the perfect addition to any braai (South African barbecue) menu. The combination of juicy watermelon, tangy feta cheese, and sweet and tart cape gooseberries makes this salad a tasty and unique dish.

Ingredients:
– 1 small watermelon, cut into cubes
– 1 cup crumbled feta cheese
– 1 cup cape gooseberries, halved
– 1 red onion, thinly sliced
– 1/4 cup chopped fresh mint
– 1/4 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper, to taste

Directions:
1. Preheat your braai grill to medium-high heat (around 180 degrees Celsius).
2. In a large mixing bowl, combine the watermelon cubes, crumbled feta cheese, cape gooseberries, sliced red onion, chopped mint, and chopped parsley.
3. Drizzle the olive oil and balsamic vinegar over the salad and toss gently to coat all the ingredients.
4. Season with salt and pepper, to taste.
5. Transfer the salad to a large piece of foil and wrap it up, making sure it is completely sealed.
6. Place the wrapped salad on the braai grill and cook for 10-15 minutes, until the watermelon is slightly softened and the flavors have melded together.
7. Carefully remove the wrapped salad from the grill and let it cool for a few minutes.
8. Unwrap the salad and transfer it to a serving dish. Serve warm or at room temperature. Enjoy!

Hashtags:

• #GreekPastaSalad
• #MrsBallsChutney
• #BraaiRecipe
• #SummerGrilling
• #SouthAfricanFlavors

Braai Grill Recipe:

The perfect addition to any braai (barbecue) spread, this Greek Pasta Salad with a twist of South African flavor is sure to be a hit. The tangy and sweet flavors of Mrs. Ball’s Chutney add a unique twist to this classic salad. This dish can be served as a side or a main course and is perfect for summer grilling.

Ingredients:

• 500g penne pasta
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1 cup cucumber, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup Mrs. Ball’s Chutney
• Salt and pepper, to taste

Directions:

1. Step 1: Cook the penne pasta according to package instructions until al dente. Drain and let cool.
2. Step 2: In a large mixing bowl, combine the cooled pasta, red onion, bell peppers, cherry tomatoes, olives, feta cheese, cucumber, and parsley.
3. Step 3: In a small mixing bowl, whisk together the olive oil, lemon juice, and Mrs. Ball’s Chutney.
4. Step 4: Pour the dressing over the pasta salad and toss to combine.
5. Step 5: Season with salt and pepper to taste.
6. Step 6: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Step 7: Preheat your braai (barbecue) grill to medium-high heat (around 180 degrees Celsius).
8. Step 8: Place the pasta salad in a grill-safe dish or foil packet and grill for 10-15 minutes, stirring occasionally, until heated through and slightly charred.

Serve the Greek Pasta Salad warm or at room temperature as a delicious side dish or add grilled chicken or shrimp to make it a main course. This dish is perfect for any summer braai and the combination of Greek and South African flavors is sure to impress your guests. Enjoy!

#1. #GreekChickpeaSalad #BraaiTime #AmarulaFlavor #SummerGrilling #HealthyEats

Recipe: Greek Chickpea Braai Salad with Amarula

Description: This refreshing and flavorful salad is perfect for a summer braai (South African term for grilling). The combination of Greek flavors and the unique addition of Amarula liqueur adds a delicious twist to a classic chickpea salad. Serve it as a side dish or enjoy it as a light and healthy meal on its own.

Ingredients:
– 1 can of chickpeas, drained and rinsed
– 1 cucumber, diced
– 1 red bell pepper, diced
– 1/4 red onion, diced
– 1/4 cup pitted Kalamata olives, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 tablespoon red wine vinegar
– 1 tablespoon Amarula liqueur
– Salt and pepper to taste

Directions:
1. Preheat your braai grill to medium-high heat (around 190-200 degrees Celsius).
2. In a large mixing bowl, combine the chickpeas, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and Amarula liqueur.
4. Pour the dressing over the chickpea mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Place the salad in a grilling basket or wrap it in foil.
7. Grill the salad for about 5-7 minutes, stirring occasionally, until the vegetables are slightly charred and the flavors have melded together.
8. Remove from the grill and let it cool for a few minutes before serving. Enjoy your Greek Chickpea Braai Salad with Amarula as a delicious and unique addition to your braai feast!

Hashtags: #GreekBraai #BeetrootRooibos #BraaiSalad #HealthyEating #SouthAfricanCuisine

Recipe: Greek Braai Salad with Beetroot and Rooibos

Description: This delicious and unique salad is the perfect addition to any braai (South African barbecue). The combination of Greek flavors with the added twist of beetroot and rooibos creates a refreshing and nutritious dish that will impress your guests.

Ingredients:
– 1 large beetroot, peeled and sliced into thin rounds
– 4 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1 red onion, thinly sliced
– 1 cup feta cheese, crumbled
– 1/4 cup kalamata olives
– 1/4 cup extra virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon honey
– 2 tablespoons rooibos tea leaves
– Salt and pepper to taste

Directions:
1. Preheat your braai grill to medium heat (around 180 degrees Celsius).
2. In a small bowl, mix together the olive oil, red wine vinegar, honey, and rooibos tea leaves to create the dressing. Set aside.
3. Place the beetroot slices on the grill and cook for 2-3 minutes on each side, until slightly charred and tender. Remove from the grill and let cool.
4. In a large mixing bowl, combine the mixed greens, cherry tomatoes, red onion, feta cheese, and olives.
5. Add the cooled beetroot slices to the bowl and toss gently.
6. Drizzle the dressing over the salad and toss to evenly coat.
7. Season with salt and pepper to taste.
8. Serve immediately as a side dish or add grilled chicken or steak on top for a complete meal. Enjoy your tasty and nutritious Greek Braai Salad with Beetroot and Rooibos!