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 180ยฐC.
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.
Braai Salad – salads with a braai – salads for braai – salads for a braai – braai salads south african
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Dressing: Whisk vinegar, anchovies, garlic, oregano, olives, and pepper in a medium bowl until combined. Slowly whisk in olive oil until emulsified. Set aside.
Salad: In a large mixing bowl, combine tomatoes, cucumbers, onion, peperoncini, and feta; add dressing and toss.
Arrange lettuce leaves on a serving platter. Top with tomato salad.
Braai Salad – salads with a braai – salads for braai – salads for a braai – braai salads south african
Braai Salad salads with a braai salads for braai salads for a braai braai salads south african braai salads salads for braai recipes salad recipes for braai salad recipes for a braai salad recipe for braai salad for braai recipes recipe for braai salads salad for braai recipes recipe for braai salads braai salads recipes braai salads recipe braai salads in south africa braai salad recipes braai braai stand salads with a braai salads for braai salads for a braai braai salads weber braai spit braai salads with braai
salads with braai ๏ปฟSeparator๏ปฟ salads for braai ๏ปฟSeparator๏ปฟ salads for a braai ๏ปฟSeparator๏ปฟ braai salad ๏ปฟSeparator๏ปฟ salads with braai ๏ปฟSeparator๏ปฟ salads for braai meat ๏ปฟSeparator๏ปฟ salads recipes for braai ๏ปฟSeparator๏ปฟ salads recipe
To make salad: In a large saucepan, combine beets, vinegar, l teaspoon salt, and enough cold water to cover beets by 2 inches; bring to a boil.
Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8-inch-thick slices. Set aside.
Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.
To make vinaigrette: In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
Arrange 1 cup greens and 1/4 cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette. Finish with sprinkle of dill.
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Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.
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In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.
Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.
To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.
