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.
For more similar awesome braai summer salad recipes click here! more recipes…
Ingredients
100ml extra virgin olive oil
1½ tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, half crushed, half reserved
4 large peaches, quartered
2 cured chorizos (about 250g in total), halved lengthways
½ baguette, slices diagonally
1 bunch large-leaf rocket, trimmed
1 large (about 125g in total) mozzarella ball, torn
¼ cup (25g) walnuts, toasted, chopped
1 cup basil leaves
Directions
Preheat the barbecue or a grill pan to medium-high heat.
To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.
2 cured chorizos (about 250g in total), halved lengthways
½ baguette, slices diagonally
1 bunch large-leaf rocket, trimmed
1 large (about 125g in total) mozzarella ball, torn
¼ cup (25g) walnuts, toasted, chopped
1 cup basil leaves
Directions
Preheat the barbecue or a grill pan to medium-high heat.
To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.
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.
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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.
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1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce
1/3 cup (80ml) extra virgin olive oil
Directions
Heat a barbecue or chargrill pan to medium-high heat. Drizzle peaches and haloumi with oil. Cook haloumi for 2 minutes each side or until grill marks appear, and cook peaches, cut-side down, for 2 minutes or until grill marks appear.
HOW TO PREPARE HALOUMI
For the dressing, whisk all ingredients in a small bowl and set aside.
Season yoghurt, then spoon onto a plate. Top with grilled haloumi and peaches, lettuce, ham, olives, mint and roasted almonds. Drizzle with dressing to serve.
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.
