Braai Salads - braai.blog

Moroccan carrot & fennel braai salad with sultanas & pistachios

Giving a South African braai meal and bit of north African spice! This braai salad recipe idea is perfect for a summer braai

Ingredients

Dressing

5 Tbs extra virgin olive oil
3 Tbs freshly squeezed lemon juice
1 ½ tsp Dijon or whole grain mustard
4 ½ tsp honey
Salt & pepper (a generous amount)

Salad

2 cups lightly packed shredded carrot (julienne or grated)
2 cups of shaved fennel (use a mandolin)
3 – 4 radishes, shaved
1/3 cup golden sultanas
A small handful of fresh mint, roughly chopped
A small handful of flat-leaf parsley, roughly chopped
A few sprigs of fennel leaves, roughly chopped
¼ cup of shelled pistachios, roughly chopped (almonds or cashews could also be used)
½ tsp cumin seeds, toasted
½ tsp fennel seeds, toasted

Directions

To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.
To make the salad prepare all the elements and set aside.
Toss everything except the nuts together just before serving and scatter these over the top.

Braai Panzanella salad with white anchovies, fennel & capers

Ingredients

½ ciabatta loaf torn into bite-size shards
A generous few glugs of a neutral/ mild-tasting olive oil
1 small garlic clove chopped (optional)
About 7 medium & small tomatoes (mixed heirlooms that are ripe) – If you use large then reduce the quantity by half to 3 – 4 very large (approx. 700gms)
Approx. 40gms baby or regular capers drained of brine
2 tsp caper brine
1 small fennel bulb shaved on a mandolin
A few fennel leaves, finely chopped (about 1 Tbsp)
About 8 – 10 basil leaves finely shredded (and a few small ones to decorate)
A splash of red wine vinegar
Good olive oil to drizzle
Maldon sea salt
Black pepper
About 10 – 12 white anchovy fillets (cut in half or left whole)

Directions

Preheat the oven to 180C / 350F and toss the shards of ciabatta in olive oil until lightly coated.
Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy.
Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid).
The croutons can be made in advance. Store in a sealed container if you do.
When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes.
This creates different textures and looks pretty. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil.
Season with salt and pepper and allow this to sit for a few minutes. This allows some of the juice from the tomatoes to be released which adds to the dressing.
Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.

Crispy noodle braai slaw with a soy, honey & ginger dressing

A braai recipe idea with a bit of Asian influence , the perfect salad to spice up any braai

1 – 2 packets of 2-minute noodles

5 cups finely shredded cabbage

½ cup finely sliced sugar snap peas (optional)

1/3 cup of flaked almonds, toasted

1/3 cup sunflower seeds toasted

+-2Tbsp toasted sesame seeds

6 spring onions finely sliced (white and pale green parts)

Dressing:

2 Tbsp + 2 tsp soy sauce

¼ cup red wine vinegar

1/3 cup sunflower oil

1 tsp sesame oil (optional)

¼ cup runny honey

1 x garlic clove, minced

1 heaped tsp grated ginger

1 – 2 tsp wasabi paste, or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)

INSTRUCTIONS

Cut up all the vegetables and mix together in a large bowl.

Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown. Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.

Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside.

Put all the dressing ingredients into an empty jar and shake around.

Toss the dressing, seeds, noodles and nuts together and serve immediately.

Spinach braai salad with grilled zucchini, peas, feta & mint

A different type of braai salad recipe idea!

Salad:

100gms baby spinach leaves

350gms zucchini

2 Tbsp olive oil

1 cup of peas (fresh or frozen)

180gms – 200gms feta, thinly sliced

50gms flaked almonds, toasted

10gs mint leaves, finely shredded

Salt and Pepper

Dressing:

1 tsp Dijon mustard

1 tsp honey

4 Tbsp extra virgin olive oil

1 Tbsp good red wine or sherry vinegar

1 Tbsp fresh lemon juice

A pinch of sea salt flakes and ground black pepper

INSTRUCTIONS

Rinse and slice the zucchini lengthways and brush lightly with olive oil. Fry on a griddle pan or in a frying pan until golden on both sides and just cooked through. Set aside to cool.

While the zucchini slices are cooking, bring a small pot of water to the boil and blanch the peas for 3 minutes until cooked al dente. Drain and refresh under cold water. Set aside.

Slice the feta, toast the almonds (if needing to be toasted) and shred the mint.

Make the dressing by putting all the ingredients into a small jar and giving it a good shake.

Just before you are ready to serve, assemble the salad by tossing 1/3 of the dressing with the spinach, peas and most of the mint. Spread this out over a Le Creuset serving platter. Top with sliced feta, grilled zucchini and the flaked almonds. Scatter. Over any remaining mint. Season with Salt and Pepper and serve with the rest of the dressing on the side.

Braai Quinoa Salad

Looking for a delicious and nutritious salad recipe for your next braai (barbecue) gathering? Try this flavorful Braai Quinoa Salad recipe. Packed with quinoa, grilled vegetables, and tangy flavors, it’s a perfect side dish or main course option.

Easy to make and full of vibrant colors, this salad will impress your guests. Get ready to elevate your braai experience with this tasty and healthy quinoa salad.

Ingredients

1 cup quinoa
2 cups water
1 zucchini, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup pitted black olives
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh mint leaves for garnish

Instructions:

Rinse the quinoa under cold water to remove any residue or bitterness. Then, place it in a saucepan with 2 cups of water and a pinch of salt. Bring the saucepan to a boil, then reduce the heat and let the quinoa simmer for about 15-20 minutes, or until tender and the grains have opened up. Remove from heat and let it cool.
Meanwhile, prepare your braai grill and make sure you have hot charcoal ready for cooking.
In a large bowl, combine the zucchini, bell peppers, onion, cherry tomatoes, and black olives. Add the olive oil, lemon juice, salt, and pepper to taste. Mix well to combine all the flavors.
Once the quinoa is cool, add it to the bowl with the vegetables. Gently toss to combine all the ingredients.
Place the quinoa and vegetable mixture on a hot grill and cook for about 5-7 minutes, or until the vegetables are tender and slightly charred, stirring occasionally.
Remove the braai quinoa salad from the grill and let it cool for a few minutes. Then, garnish with fresh mint leaves.

Your braai quinoa salad is ready to enjoy! Serve it as a main dish or as a side for your braai gatherings. Enjoy!

Braai Butternut Squash Salad

The perfect Butternut Squash Braai Salad – made with with Bacon and Maple-Rosemary Vinaigrette! It also includes baby kale and spinach , red onions, feta or goat cheese and red onion. Talk about explosion of flavors perfect for any braai!

Olive oil
Dried thyme and rosemary
Salt and pepper
Bacon
Walnuts
Red onion
Goat cheese or feta
Baby kale
Cranberries
Maple syrup
Apple cider vinegar
Dijon mustard
Garlic

How to Make Butternut Squash Salad

Prepare the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper.
Prepare squash: Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
Roast butternut squash: Spread into an even layer and roast in 400 degree preheated oven 15 – 20 minutes, tossing once after 10 minutes, until tender.
Toss salad ingredients: to a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad. Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.