Roast potatoes over the braai


  • 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


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


  • 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


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!

Shaved Veggie Summer braai Salad

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  • 2 small candy cane beetroots
  • 1 medium carrot
  • 1 medium watermelon radish, halved
  • Quarter of a head red cabbage
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 small bunch watercress, washed and large stems discarded
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • 2 ounces fresh goat’s cheese, crumbled (about 1/4 cup)
  • 1/3 cup fresh basil leaves, torn into pieces
  • 1 tablespoon roughly chopped fresh chives


1. Shave the beetroot into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

2. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

3. Lay the beetroot, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas (pumpkin seeds), basil and chives.

Bacon Pea Winter Braai Salad

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  • 4 c. peas, thawed if frozen
  • 1/4 small red cabbage, thinly sliced
  • 3 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 c. freshly chopped parsley
  • 1/2 tsp. kosher salt, plus more for seasoning
  • 4 strips bacon, cut into 1″ pieces
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp. red wine vinegar
  • 2 tbsp. Dijon mustard
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1/2 c. crumbled feta


  1. In a large bowl, toss peas, cabbage, radishes, green onions, parsley, and salt together. 
  2. In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Using a slotted spoon, remove bacon from pan and place on a paper towel lined plate. 
  3. Return skillet to heat and add shallots and garlic. Cook until shallots are soft, 5 minutes. Add red wine, then whisk in mustard. Season with red pepper flakes, salt, and pepper. 
  4. Pour warm dressing over pea mixture and top with bacon and feta before serving.

Falafel Chopped Braai Salad

Vegans and meat lovers will both love this original braai recipes idea, perfect for both summer and winter braai´s


  • 2 c. canola oil, for frying
  • 2 cloves garlic
  • 1 medium yellow onion, chopped
  • 4 1/2 c. packed baby spinach, divided
  • 2 x 15-ounce cans chickpeas, rinsed
  • 2 tbsp. all-purpose flour
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Kosher salt
  • 6 oz. roughly torn baguette (about 4 cups)
  • 2 pt. 
  • (4 cups) grape tomatoes, quartered
  • 1/4 red onion, finely chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil


  1. Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
  2. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped.
  3. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 200c and 260c or balls will fall apart; adjust heat as needed.)
  4. In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes.
  5. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper.
  6. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.

Vegan Caesar Braai Salad

Vegan Caesar salad packs in all the creaminess of the classic, plus extra good-for-you ingredients, a perfect braai recipe for your vegan guests


For crispy chickpeas

  • 1  15-oz can chickpeas
  • 1 tbsp. olive oil
  • Kosher salt and pepper
  • 1/2 tsp. grated lemon zest

For dressing

  • 1/4 c. olive oil
  • 1 tsp. grated lemon zest plus 1/3 cup lemon juice
  • 1/4 c. tahini
  • 1 tbsp. nutritional yeast
  • 1 tbsp. Dijon mustard
  • 2 tsp. capers plus 1 tsp caper brine
  • 1 small clove garlic, finely grated
  • Kosher salt and pepper

For salad

  • 4 thick slices bread
  • 3 tbsp. 
  • olive oil
  • 2 small red onions, cut into thick rounds
  • Kosher salt and pepper
  • 2 bunches small radishes
  • 1 clove garlic, cut in half
  • 2 heads gem lettuce or romaine hearts, leaves separated


Make the Crispy Chickpeas:

  1. Heat oven to 425°F. Rinse chickpeas; pat very dry with paper towels, discarding any loose skins.
  2. On a rimmed baking sheet, toss chickpeas with olive oil and 1/4 teaspoon each salt and pepper. Roast, shaking occasionally, until crisp, 30 to 40 minutes.
  3. Remove from oven and transfer to a bowl and toss with lemon zest. Chickpeas will continue to crisp as they cool.

Make the Dressing and Salad:

  1. Heat grill to medium. Make dressing: In a mini blender or food processor, puree all dressing ingredients, until smooth, adding 1 tablespoon water at a time to adjust consistency and seasoning with salt and pepper to taste. Set dressing aside.
  2. Make salad: Brush bread with 1 1/2 tablespoons oil. Brush onion slices with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper.
  3. Toss radishes with remaining 1/2 tablespoon oil and season with a pinch of salt. Thread radishes onto small skewers.
  4. Grill bread until toasty, 2 to 3 minutes per side; immediately rub with garlic. Grill onions and radishes until tender, about 5 minutes per side for onions and 6 to 8 minutes for radishes.
  5. Tear bread into pieces and separate onion rings. Toss lettuce with half the dressing to coat.
  6. Gently fold in grilled croutons and onion rings. Serve with radish skewers, crispy chickpeas, and remaining dressing for drizzling or dipping.

BLT Pasta braai Salad

Pasta salad is the perfect braai salad idea for any type of braai !

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  • 1 lb. pasta
  • 2 tbsp. olive oil
  • 1 red onion, sliced
  • Kosher salt and pepper
  • 8 slices cooked bacon, chopped
  • 1 pint cherry tomatoes, halved
  • 2 c. baby arugula


  1. Cook pasta per package directions.
  2. Meanwhile, heat oil in medium skillet on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.
  3. When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine. Fold in bacon, tomatoes, and arugula.

Braai Cobb Salad

Cobb salad is a fresh, filling braai salad idea to get in your greens for your summer braai


  • 4  large eggs
  • 1/3 c. plus 1 Tbsp olive oil, divided
  • 2 large boneless, skinless chicken breasts (1 lb total)
  • Kosher salt and pepper
  • 2 tbsp. sherry vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. sugar
  • 8 c. torn lettuce leaves or greens
  • 1 lb. tomatoes (of mixed sizes, such as Campari, grape and cherry, and mixed colors), halved or cut into wedges
  • 1 avocado, sliced
  • 1/2 small red onion, thinly sliced
  • 4 slices bacon, cooked and broken into pieces
  • Crumbled blue cheese and toasted sandwich bread, for serving


  1. Heat oven to 220c- Bring a small pot of water to a boil. Add eggs and cook 7 minutes. Transfer to a bowl of cold water to cool; peel and set aside.
  2. Heat 1 tablespoon oil in medium oven-safe skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes.
  3. Flip chicken over, cook 1 minute more, then transfer skillet to oven and roast chicken until cooked through, 5 to 7 minutes. Transfer chicken to a cutting board and let sit at least 5 minutes before slicing.
  4. Meanwhile, in a small bowl, whisk together vinegar, mustard, sugar and 1/2 teaspoon each salt and pepper. Gradually whisk in remaining 1/3 cup oil.
  5. Halve eggs. Arrange lettuce, tomatoes, avocado, onion, bacon, eggs and chicken on a platter. Serve with vinaigrette, and blue cheese and toast if desired.

Braai Succotash Summer Salad

Make the most of summer veggies with this easy braai sidedish idea.


  • 3 tbsp. fresh lemon juice 
  • 3 tbsp. olive oil, divided
  • 1 medium shallot, finely chopped
  • 8 oz. cherry tomatoes, halved
  • 8 oz. green beans, trimmed and thinly sliced on a bias
  • 1 lb. zucchini (about 3 medium), halved lengthwise
  • 4 medium ears corn, husked
  • 1/2 c. torn basil leaves


  1. Heat grill to medium-high.
  2. In large bowl, whisk together lemon juice, 2½ tablespoons oil and 1/2 teaspoon each salt and pepper; stir in shallot.
  3. Fold in tomatoes and beans. Let marinate while grilling vegetables.
  4. In medium bowl, toss zucchini with remaining 1/2 tablespoon oil and 1/2 teaspoon salt. Place corn and zucchini, cut sides down, on hot grill.
  5. Cover and grill zucchini until grill marks appear, 3 to 4 minutes, then flip and cook 1 minute more. Grill corn until lightly charred and cooked through, turning occasionally, 10 to 12 minutes.
  6. Transfer vegetables to cutting board as they finish cooking.
  7. When cool enough to handle, cut zucchini in half lengthwise, then chop into 1/2-inch pieces.
  8. Cut corn kernels from cobs (you should have about 2 cups). Add zucchini and corn kernels to bowl with tomatoes and toss to combine, then fold in basil. Serve at room temperature or chilled.

Summer Braai Peach Caprese Salad

A funky italian twist with fresh cape peaches, is the perfect braai salad recipe idea to give you braai a sweet and savoury kick.


  • 2 peaches, each cut into 8 wedges
  • 2 tbsp. 
  • plus 2 tsp olive oil
  • 1 tsp. grated Meyer lemon zest plus 1 1/2 Tbsp lemon juice
  • 1 tsp. honey
  • Kosher salt and pepper
  • 1/4 c. roasted almonds, chopped
  • 12 oz. fresh mozzarella
  • 1/4 c. fresh basil, torn, plus small leaves, for serving


  1. Start by gathering 1/4 cup of fresh basil leaves. Ensure they are clean and free from any dirt or debris.
  2. Tear the basil leaves into smaller pieces. This can be done by hand or using a sharp knife. Tearing the leaves helps release their flavors and aroma.
  3. Add the torn basil leaves to your dish according to the recipe instructions. This could involve mixing them into a sauce, sprinkling them over a salad, or incorporating them into a pasta dish.
  4. After you’ve prepared your dish, save some small basil leaves for garnishing. These small leaves can be placed on top of the dish just before serving to add a fresh and visually appealing touch.
  5. Serve your dish with the small basil leaves on top, and enjoy the delightful flavors and fragrance that fresh basil brings to your recipe.
  6. Remember to adjust the amount of basil according to your taste preferences and the specific recipe you are preparing.

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