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Category Archives: Braai Salad Recipe Ideas
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Roughly peel the cucumbers, removing most of the tough skins but leaving a few stripes. Cut into long 3mm-thin strips using a mandoline or sharp knife.
Put in a sieve, sprinkle with the salt and sit over a bowl. Leave to 10 minutes to draw out some of the moisture. Meanwhile, put the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
Put the olives on a board and bash with the side of a knife to expose the stones. Remove and discard them, then roughly tear the olives in half.
Mash half the feta into the yogurt with the garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season and add a small pinch of sugar. Add the drained cucumbers and toss in the dressing to coat. Fold in the remaining feta and olives. Spoon the feta yogurt over a large platter and spoon over the cucumber and feta mixture.
Drizzle with the remaining dressing to serve. This works well as a side for grilled fish such as trout or sea bass, lemon and oregano chicken skewers or charred lamb chops on the barbecue.
150g/5½oz leftover roast chicken, cut or shredded into bite-sized pieces
salt and freshly ground black pepper
For the buttermilk ranch dressing
2½ tbsp buttermilk
2 tbsp light mayonnaise
1 tbsp 0% fat Greek-style yoghurt
1 small garlic clove, crushed
large pinch sea salt
large handful fresh chives, snipped
Directions
To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again.
Preheat the grill to medium–high and cook the bacon until crispy.
Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces.
To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well.
Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve.
2kg medium desiree potatoes, peeled, roughly chopped into 5cm pieces
1/4 cup (60ml) red wine vinegar
1/4 cup (60ml) extra virgin olive oil
2 dried chorizo, roughly chopped
1/2 cup (150g) whole egg mayonnaise
2 tbs sour cream
3 cups chopped mixed herbs (we used dill, parsley, mint & oregano), plus extra to serve
1 spring onion, cut into rounds
1 cup (200g) feta, cut into thin slices
Directions
Place potato in a large saucepan and cover with cold salted water.
Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife.
Drain and cool slightly, then place in a bowl and toss with 2 tbs vinegar and 1 tbs oil. Season and set aside to cool completely.
Meanwhile, heat remaining 2 tbs oil in a non-stick frypan over medium heat. Add chorizo and cook, stirring, for 8-10 minutes until crispy. Drain on paper towel.
Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar.
Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and chorizo to serve.
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For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…
Ingredients
300g green beans, topped but not tailed
100g sugar snap peas
150g broad bean pods (yielding about 50g beans)
400g tin black beans, drained and rinsed
1/2 bunch of coriander, stems finely chopped, leaves left whole
1/2 bunch of dill, fronds picked
1 handful of mint leaves, roughly chopped
100g manchego cheese, finely grated
LIME AND JALAPEÑO DRESSING (MAKES 265ML)
1/2 cup (125ml) extra virgin olive oil
1 French shallot, finely diced
1 fresh green jalapeño chilli, finely diced
Juice of 1 lime
2 tbs red wine vinegar
1 tbs brown sugar
1/2 tsp salt flakes
Directions
Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright. In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans. Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.
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2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
2 baby cos, leaves separated
2 roasted capsicums, cut into strips
1 small cucumber, halved lengthways, sliced
1/2 cup mixed marinated olives
Directions
Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
Preheat the oven to 180°C.
Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.
Place the baby Lebanese cucumber pieces in a large bowl with the tomatoes, grapes, seedless watermelon, mint leaves and onion, and toss gently to combine.
In a separate bowl, whisk the vinegar and olive oil well.
Season with salt and freshly ground black pepper.
Place the baby cos lettuce leaves in a serving dish.
Arrange the rest of the salad mixture on top, scatter with olives and crumble over feta.
Drizzle with the dressing and sprinkle with parsley to serve.
