1/3 cup (40g) pitted green olives, halved lengthways
1 tbsp drained baby capers
Extra virgin olive oil, to drizzle
2 tbsp pine nuts, toasted
Flat-leaf parsley leaves, to serve
Directions
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Cut each red and green capsicum half into 3 even pieces. Arrange, cut-side up, in a single layer on 1 lined tray. Spray with olive oil spray.
Arrange the baby capsicum in a single layer on the remaining tray. Spray with olive oil spray. Bake combined capsicum for 30 mins or until the baby capsicum is tender. Remove the baby capsicum from the oven. Bake the red and green capsicum for a further 10 mins or until tender.
Meanwhile, place the cranberries in a small bowl with the vinegar and lemon juice. Set aside for 30 mins to soak.
Arrange the combined capsicum on a large serving platter. Spoon over the cranberry mixture. Sprinkle with the olive and capers. Drizzle with the oil and sprinkle with the pine nuts and parsley to serve.
2 tbs chilli paste with soya bean oil (available from Asian food shops – substitute chilli jam)
Zest and juice of 1 lime (we used a microplane)
1 chorizo, casing removed, thinly sliced
1/4 cup pumpkin seeds, toasted
1 bunch coriander, sprigs picked
2 cups watercress
Directions
Preheat oven to 200°C. Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season. Roast for 25 minutes or until tender and lightly caramelised.
Meanwhile, to make chilli mayo, place mayonnaise, chilli paste, lime zest and juice in a food processor and whiz until smooth and combined. Season.
Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes until crisp and golden.
Arrange sweet potato in a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with chilli mayo to serve.
For the dressing, place all the ingredients in a small food processor and whiz until combined. If not using immediately, transfer to a small jar, secure with a lid and chill for up to 1 week. Shake well to serve.
Divide the Asian dressing among four 2 cup (500ml) Mason jars. Divide the rice, followed by sweet potato, pomegranate seeds, spinach, carrot, chicken and sprouts among jars, pressing down after adding each ingredient to form separate layers. Seal with lids and chill until ready to serve.
To serve, tip the contents of each jar into a bowl and gently toss to combine.
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 Separator salads for braai Separator salads for a braai Separator braai salad Separator salads with braai Separator salads for braai meat Separator salads recipes for braai Separator salads recipe
For more similar awesome steak braai recipes click here! more recipes…
Ingredients:
2 tbs harissa paste
100ml extra virgin olive oil
1 large rump beef steak (about 600g), about 3cm thick
600g small potatoes
1 cup each parsley, mint and dill leaves, half finely chopped
½ bunch chives, half finely chopped, remaining cut into 3cm lengths
1 tbs each wholegrain and Dijon mustard
Juice and finely grated zest of 1 lemon
3 zucchini, thinly sliced into matchsticks (we used a julienne peeler)
2 small green apples, thinly sliced
¼ cup (40g) pumpkin seed, toasted
Directions
Combine harissa, 1 tbs oil, ½ tsp salt flakes and some freshly ground pepper on a large dish. Add steak and rub mixture all over. Leave to marinate and come to room temperature for 20 minutes.
Place potatoes in a saucepan, cover with cold salted water, bring to the boil, reduce heat to medium-low and simmer for 20 minutes or until tender. Drain and set aside to steam and cool briefly, then thinly slice.
To make a dressing, combine finely chopped herbs, both mustards, remaining oil, and lemon juice and zest in a screwtop jar, season and shake until emulsified. Add a third of the dressing to the warm potatoes and toss gently to coat. Place on a platter.
Heat braai to high, add steak and cook, turning once, for 4-5 minutes for medium rare or until charred and cooked to your liking. Place on a plate, loosely cover with foil, leave to rest for 5 minutes, then thickly slice.
Meanwhile, place zucchini, apple, pepitas and remaining herbs in a bowl, add half the remaining dressing, season and toss to coat. Place in a serving bowl.
Arrange steak on a serving platter, drizzle with remaining dressing and serve with potatoes and zucchini salad.
Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
Finish by drizzling over the olive oil and lemon juice.
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 Separator salads for braai Separator salads for a braai Separator braai salad Separator salads with braai Separator salads for braai meat Separator salads recipes for braai Separator salads recipe
Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
Finish by drizzling over the olive oil and lemon juice.
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 Separator salads for braai Separator salads for a braai Separator braai salad Separator salads with braai Separator salads for braai meat Separator salads recipes for braai Separator salads recipe
For more similar awesome steak braai recipes click here! more recipes…
Ingredients:
2 x 600g rib-eye steaks (bone-in), at room temperature
2 tsp grapeseed oil
1 tbs coffee rub (recipe follows), plus extra to serve
COFFEE RUB
1 1/2 tbs cardamom pods
1 tbs black peppercorns
3 star anise
2 tsp celery salt
Pinch each of garlic powder and smoked paprika (pimenton)
1 tbs finely ground coffee beans
Directions
For the coffee rub, toast cardamom, peppercorns and star anise in a frypan over high heat for 2 minutes or until fragrant. Remove from heat and set aside to cool slightly. Using a spice grinder or mortar and pestle, grind to a fine powder. Transfer to a bowl and stir through celery salt, garlic powder, paprika and coffee.
Rub beef with oil, then coat each steak with 2 tsp coffee rub. (Store remaining rub, in an airtight container at room temperature, for up to 1 month.)
Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 14-16 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.
Slice beef into 1cm-thick slices and serve with extra coffee rub.
