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Roast potatoes over the braai

Ingredients:

  • 4 large potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons rosemary
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 tablespooon oregano
  • 1 teaspon marjoram
  • Salt and pepper

Instructions:

1. Preheat your braai to medium heat.

2. In a large bowl, combine the potatoes, olive oil, rosemary, garlic powder, paprika, salt, and pepper. Toss to coat the potatoes.

3. Place the potatoes on the hot braai and cook for about 10 minutes. Flip the potatoes and cook for an additional 10 minutes.

4. Once the potatoes are golden and crispy, remove from the braai and serve. Enjoy!

Maple-Glazed Roasted Pumpkin with Spicy Chili with feta

Ingredients:

  • 2-3 lb. pumpkin, peeled, seeded, and cut into 1-inch cubes
  • 1/4 cup pure maple syrup
  • 1/4 cup olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 cup crumbled feta cheese

Instructions:

1. Preheat oven to 400°F.

2. In a large bowl, combine the pumpkin cubes, maple syrup, olive oil, chili powder, garlic powder, cumin, smoked paprika, and sea salt. Toss until the cubes are evenly coated.

3. Spread the cubes onto a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the pumpkin is tender and beginning to caramelize.

4. Remove from oven and sprinkle with feta cheese crumbles. Serve warm. Enjoy!

BBQ Coleslaw

Combine shredded cabbage, shredded carrots, and diced red onion with a tangy BBQ sauce. Add some chopped pickles or jalapenos

Ingredients:

  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup diced red onion
  • 1/2 cup BBQ sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped pickles or jalapenos (optional)

Directions:

  1. In a large bowl, combine the shredded cabbage, shredded carrots, and diced red onion.
  2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, honey, smoked paprika, garlic powder, salt, and black pepper until well combined.
  3. Pour the BBQ sauce mixture over the cabbage mixture and toss until the vegetables are well coated.
  4. If desired, add the chopped pickles or jalapenos and toss gently.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Enjoy your tangy and flavorful BBQ Coleslaw as a side dish or as a topping for pulled pork or BBQ sandwiches!

Mediterranean Coleslaw

Mix shredded cabbage with diced cucumber, cherry tomatoes, red onion, feta cheese, and a lemon vinaigrette. This variation is a refreshing take on coleslaw.

Ingredients:

  • 4 cups shredded cabbage
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

  1. In a large bowl, combine the shredded cabbage, diced cucumber, halved cherry tomatoes, diced red onion, and crumbled feta cheese.
  2. In a small bowl, whisk together the olive oil, fresh lemon juice, honey, minced garlic, salt, and black pepper until well combined.
  3. Pour the lemon vinaigrette over the cabbage mixture and toss until the vegetables are well coated.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Enjoy your refreshing Mediterranean Coleslaw as a side dish or as a topping for gyros and wraps!

Mexican Coleslaw

Combine shredded cabbage, red onion, cilantro, lime juice, and jalapenos for a spicy twist on coleslaw. You can also add some diced tomatoes or avocado for additional flavor.

Ingredients:

  • 4 cups shredded cabbage
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 jalapenos, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 diced tomato (optional)
  • 1 diced avocado (optional)

Directions:

  1. In a large bowl, combine the shredded cabbage, diced red onion, chopped cilantro, and jalapenos.
  2. In a small bowl, whisk together the fresh lime juice, salt, and black pepper.
  3. Pour the dressing over the cabbage mixture and toss until the vegetables are well coated.
  4. If desired, add the diced tomato and avocado and toss gently.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Enjoy your flavorful Mexican Coleslaw as a side dish or as a topping for tacos and sandwiches!

Asian Coleslaw

Use a combination of shredded cabbage, carrots, and green onions. Dress with a mixture of rice vinegar, soy sauce, sesame oil, and honey. Add some sesame seeds for extra crunch.

Ingredients:

  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 4 green onions, thinly sliced
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds

Directions:

  1. In a large bowl, combine the shredded cabbage, shredded carrots, and thinly sliced green onions.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey until well combined.
  3. Pour the dressing over the cabbage mixture and toss until the vegetables are well coated.
  4. Sprinkle sesame seeds on top of the slaw and serve immediately.
  5. Enjoy your delicious Asian Slaw as a side dish or as a topping for burgers and sandwiches!

Note: You can adjust the amount of soy sauce and honey to suit your taste

Apple and Walnut Coleslaw

Add diced apples, chopped walnuts, and a touch of cinnamon to your coleslaw mix. This combination adds sweetness and crunch to the traditional coleslaw.

Ingredients:

  • 1/2 head of green cabbage, thinly sliced
  • 1/2 head of red cabbage, thinly sliced
  • 2 large apples, cored and diced
  • 1/2 cup chopped walnuts
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon
  • Salt and pepper, to taste

Directions:

  1. In a large bowl, combine the sliced green cabbage, sliced red cabbage, diced apples, and chopped walnuts.
  2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, cinnamon, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss until well coated.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Enjoy your delicious and unique Apple and Walnut Coleslaw!

Chutney Bean Braai Salad

Ingredients:

  • 2 cans of mixed beans, drained and rinsed
  • 1 red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 carrots, grated
  • 1 cup of Mrs Balls Chutney
  • 1/4 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, mix together the mixed beans, chopped red onion, red and green bell pepper, and grated carrots.
  2. In a separate bowl, whisk together the Mrs Balls Chutney, olive oil, apple cider vinegar, salt, and pepper to make the dressing.
  3. Pour the dressing over the bean mixture and toss until everything is coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  5. Before serving, give the salad a good stir and sprinkle with fresh parsley, if desired.

Feta and cucumber salad with dill dressing

For more of the best braai greek salad recipes click here! more recipes…

Ingredients

  • 2 ridged cucumbers, trimmed
  • 1 tsp sea salt flakes
  • 50g kalamata olives
  • 100g feta, finely crumbled
  • 250g greek yogurt
  • ½ a small clove garlic, crushed
  • ½ lemon, zested and juiced

DRESSING

  • 1 long shallot, peeled and finely chopped
  • 3 tbsp white wine vinegar
  • 6 tbsp extra-virgin olive oil (preferably Greek)
  • ½ tsp dried oregano
  • finely chopped to make 1 tbsp dill
  • a pinch sugar

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Chicken pasta salad

Ingredients

For the chicken pasta salad

  • 120g/4¼oz farfalle pasta
  • 3 rashers streaky bacon
  • 1 Romaine lettuce, shredded
  • 120g/4¼oz cherry tomatoes, halved
  • 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

  1. 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.
  2. Preheat the grill to medium–high and cook the bacon until crispy.
  3. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces.
  4. 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.
  5. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve.

 

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