Skip to content
For more similar delicious braai recipes click here! more recipes…
Ingredients
- 1 cup (220g) risoni
- 2 bunches asparagus, trimmed and cut into thirds on an angle
- 200g sugar snap peas, trimmed
- 25g punnet red vein sorrel leaves (from specialty grocers or markets – substitute baby spinach leaves)
- 100g gorgonzola dolce, crumbled
MARINATED GRAPES
- 350g mixed seedless grapes (we used red and black grapes)
- 1 tsp dried oregano
- 1/2 tsp dried chilli flakes
- Finely grated zest & juice of 1 orange
- 1/2 cup (125ml) extra virgin olive oil
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup flat-leaf parsley leaves, chopped
Directions
- For the marinated grapes, place all the ingredients in a bowl with 1 tsp salt flakes and freshly ground black pepper to taste.
- Set aside for at least 1 hour to marinate. (This can be done up to 1 day ahead. Marinate in the fridge and bring to room temperature to serve.)
- Drain grapes, reserving the marinade, and set aside.
- Cook risoni in a saucepan of salted boiling water for 6 minutes or according to packet instructions.
- Drain, then toss with half the reserved marinade from the grapes and set aside to cool.
- Blanch asparagus and sugar snap peas in a saucepan of salted boiling water, then refresh in iced water. Drain. Cut peas in half lengthways.
- To serve, toss risoni with the asparagus and sugar snap peas.
- Arrange on a serving platter with the red vein sorrel, gorgonzola and marinated grapes. Drizzle with remaining grape marinade to serve.
For more similar awesome braai pasta salad recipes click here! more recipes…
Ingredients
- 200g dried pasta shapes (such as gnocchi or shells)
- 250g grape tomatoes, quartered lengthways
- 3 spring onions, finely chopped
- 1 tablespoon rice bran oil (See note) or sunflower oil
- 1 tablespoon white wine vinegar
- 2 bunches thin asparagus, woody ends trimmed
Directions
- Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
- Meanwhile, combine the tomatoes, spring onion, oil and vinegar in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
- Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths.
- Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
- Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine.
- Divide among serving bowls and serve.
For more similar awesome braai pasta salad recipes click here! more recipes…
Ingredients
- 4 skinless chicken thigh fillets
- 100ml extra virgin olive oil
- 1 tbs maple syrup
- 2 tsp smoked paprika
- 4 corn cobs, silks removed
- 375g rotelle pasta
- 1 bunch oregano, leaves picked
- 1/2 small garlic clove, crushed
- 1/2 tsp dried chilli flakes, plus extra to serve (optional)
- Juice of 1/2 lemon
- 1 cup (300g) mayonnaise
- Watercress sprigs, to serve
Directions
- Combine chicken, 2 tbs oil, maple syrup and paprika in a bowl and set aside.
- Heat a chargrill pan or barbecue to high heat. Grill corn, turning occasionally, for 20 minutes or until grill marks appear all over. When cool enough to handle, slice kernels from cobs into a bowl.
- Meanwhile, cook the pasta according to packet instructions. Drain and rinse under cold running water.
- Reduce chargrill pan or barbecue to medium-high heat and grill marinated chicken for 31/2 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
- To make dressing, using a mortar and pestle, pound oregano, garlic and chilli to a paste. Transfer to a bowl and stir through lemon juice, mayonnaise, 1/4 cup (60ml) water and remaining 1/4 cup (60ml) oil. Add pasta and corn, and stir to combine. Slice chicken and transfer to a serving platter with pasta salad. Scatter with extra chilli, if using, and watercress to serve.
For more similar delicious braai recipes click here! more recipes…
Ingredients
TO SERVE
- Mache leaves (substitute baby spinach)
- Dill sprigs
Directions
- Cook the pasta according to packet instructions. Drain and rinse under cold running water.
- Meanwhile, heat 1 tbs oil in a frypan over high heat. Add prawn and cook, stirring occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl.
- Heat remaining 2 tbs oil in frypan over high heat. Add ’nduja and cook, breaking up with a wooden spoon, for 2 minutes or until cooked through.
- Transfer to a large bowl with honey and vinegar, and stir to combine.
- Toss pasta and chickpeas through ’nduja mixture. Transfer to a large serving plate, top with fennel and scatter with prawns, mache and dill to serve.
For more similar awesome braai pasta salad recipes click here! more recipes…
Ingredients
- 1.1lb trofie or other short pasta
- 2 bunches of asparagus, woody ends trimmed, cut into 3cm lengths
- 3/4 cup (180g) creme fraiche or sour cream
- 2 tablespoons olive oil
- 1/4 cup dill, finely chopped, plus extra sprigs to serve
- 1 small garlic clove, finely chopped
- Grated zest of 1 lemon, plus juice of 1/2 lemon
- 1/4 cup (50g) salted baby capers, rinsed, drained
- 2 cups rocket leaves, roughly chopped
- 0.5lbs smoked salmon, sliced into thin strips
Directions
- Cook pasta in a large pan of boiling salted water according to packet instructions, adding asparagus for final 1-2 minutes.
- Drain, refresh, then cool completely.
- Meanwhile, whisk the creme fraiche, olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons water together in a small bowl, then season and set aside.
- When pasta is cool, toss with dressing, capers, rocket, remaining zest and smoked salmon.
- Serve with extra dill sprigs.
For more of the best braai potato salad recipes click here! more recipes…
Ingredients
- 1kg kipfler potatoes, scrubbed
- 1/3 cup (80ml) extra virgin olive oil
- 1 cup (70g) sourdough breadcrumbs
- Finely grated zest of 1 lemon
- 6 slices round pancetta
- 2 cups watercress, leaves picked
MACADAMIA AND DILL PESTO
- ½ cup (75g) toasted macadamias
- 1 bunch dill, fronds picked
- 1 bunch flat-leaf parsley, leaves picked
- 1/3 cup (25g) finely grated parmesan
- Finely grated zest and juice of 1 lemon
- ½ cup (125ml) extra virgin olive oil
- 1 garlic clove, crushed
Directions
- For the macadamia and dill pesto, whiz all ingredients in a food processor. Season and chill.
- Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low and cook for 15 minutes or until tender. Drain and refresh. Cut into large pieces and place in a bowl.
- Heat oil in a frypan over medium heat. Add breadcrumbs and cook, stirring, for 8 minutes or until crisp.
- Remove from heat. Add lemon zest and freshly ground black pepper.
- Place pancetta in a non-stick frypan over medium heat and cook, turning once, for 6-7 minutes or until crisp. Cool, then roughly crumble.
- Add pesto to potato and toss to coat. Transfer to a serving bowl and scatter with breadcrumbs, pancetta and watercress.
For more of the best braai potato salad recipes click here! more recipes…
Ingredients
- 2kg medium 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.
For more of the best braai potato salad recipes click here! more recipes…
Ingredients
- 1kg baby potatoes, scrubbed
- 4 eggs
- 400g mixed baby heirloom tomatoes, halved
- 200g sliced ham, torn
- 6 cornichons, thinly sliced
- 1/2 cup loosely packed flat-leaf parsley leaves, plus extra to serve
- Baby red vein sorrel leaves, to serve
MAYONNAISE
- 2 egg yolks, at room temperature
- 11/2 tbs Dijon mustard
- 2 tsp lemon juice
- 3/4 cup (180ml) grapeseed oil
Directions
- For the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whiz to combine. With the motor running, gradually add the oil until combined.
- Add a little warm water, 1 tsp at a time, if mayonnaise is too thick. Season to taste and set aside until ready to use.
- Place the potatoes in a large saucepan of lightly salted water, bring to the boil over a high heat, then reduce heat to medium and simmer for 20-25 minutes or until potatoes are tender but still firm and not falling apart.
- Drain. When cool enough to handle, slice into 1cm-thick rounds.
- Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil over a medium heat. Cook for 6 minutes from the boil for soft-boiled, or adjust time to cook to your liking.
- Drain and refresh in cold water, then carefully peel the eggs and cut into halves. Set aside.
- Place the potato, egg, tomato, ham and cornichon in a large bowl, and gently toss to combine. Add parsley and enough mayonnaise to just coat the salad ingredients. Season to taste and toss gently to combine. Scatter with extra parsley and baby sorrel leaves. Serve immediately
For more of the best braai potato salad recipes click here! more recipes…
Ingredients
- 1kg baby chat potatoes
- Juice of 2 lemons
- 2 preserved lemon quarters, finely chopped
- 1/3 cup (80ml) extra virgin olive oil
- 2/3 cup (50g) finely grated parmesan
- 1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve
- 5 fresh jalapeños, finely chopped
- 150g feta, thinly sliced
- 6 baby cucumbers, thinly sliced into rounds
Directions
- Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside.
- Place lemon juice, preserved lemon, oil and parmesan in a blender and whiz until thick and emulsified.
- Transfer to a large bowl and stir through parsley and jalapeño. Season, then stir in potato.
- Place feta in a serving bowl and top with potato mixture, baby cucumber and extra parsley to serve.
For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…
Ingredients
- 1/3 cup (80ml) light soy sauce
- Juice of 1 lime
- 1 tablespoon mirin
- 50ml olive oil
- 1 tablespoon balsamic vinegar
- 1 smoked chicken or 4 smoked chicken breasts, meat shredded
- 225g cherries (or dried if you cant get fresh)
- 2 avocados, flesh chopped
- 100g baby rocket leaves
- 1/2 cup almonds
- 1 small red onion, thinly sliced
Directions
- Place soy, lime juice, mirin, oil and vinegar in a screwtop jar. Shake well and season with salt and pepper.
- Toss chicken, cherries, avocado, rocket and almonds in a bowl with dressing.
- Place on plates and top with onion.
→←
