Category: Winter Braai Salad

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!

Healthy bean braai salad

Ingredients

  • 2 tbsp olive oil
  • 20g tahini
  • a small handful flat-leaf parsley, plus extra to garnish
  • a small handful coriander, plus extra to garnish
  • 2 cloves garlic, chopped
  • 1 lemon, juiced
  • ¼ tsp ground cumin
  • 200g green beans, trimmed and cut into thirds
  • 400g tin red kidney beans, rinsed and drained
  • 400g tin cannellini beans, rinsed and drained
  • 1 red pepper, finely diced
  • 1 red onion, finely diced

Method

  1. Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water.
  2. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water.
  3. Taste and adjust the seasoning if necessary.Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender.
  4. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together.
  5. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop.
  6. Otherwise, serve immediately, and garnish with the remaining herbs.

Pomegranate braai kebab sosatie

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Ingredients

  • 100g cherry tomatoes, halved
  • ½ onion, thinly sliced
  • handful of flat-leaf parsley
  • large pinch of sumac
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses, plus a drizzle
  • 80g bulgur wheat
  • 1 chicken stock cube
  • 1 tbsp chilli jam
  • 4 ready-made lamb kebabs
  • 6 tbsp hummus

Directions

  1. Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning.
  2. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions.
  3. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
  4. Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through.
  5. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
  6. Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.

Grilled kofte

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Ingredients

 

  • 1 large onion, coarsely grated
  • 50g flat-leaf parsley, finely chopped
  • 400g lamb mince
  • 400g beef mince
  • 3 tbsp Turkish sweet red pepper paste
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp pul biber
  • 2 tsp dried mint
  • 1½ tsp freshly ground black peppercorns
  • 1½ tsp sea salt flakes
  • flatbreads, salad, hummus and chips, to serve

 

Method

 

  1. Put the grated onion in a sieve and squeeze out the juice before putting in a large bowl.
  2. Add all the other ingredients and, with clean hands, mix well. Divide and shape the mixture into 12 patties and lay them on a baking sheet.
  3. Put the baking sheet in the fridge and chill the patties for 1 hour, removing them from the fridge 30 minutes before you’re ready to cook them. To braai, make sure the coals are hot but mostly white and the grill is also very hot.
  4. Cook the patties for 6-8 minutes on each side, turning carefully for even cooking.
  5. Try not to turn them over until they have charred and sealed on the underside to prevent them from sticking to the grill.
  6. Alternatively, preheat the braai to medium-high. Line a baking sheet with foil and lay a grill rack on top.
  7. Evenly space the patties on the rack and cook for 6-8 minutes on each side, turning a couple of times. Serve in flatbreads with salad, hummus and chips.

Malva Pudding Muffins

Ingredients

For the Malva Muffins

  • 270g brown sugar
  • 3 large eggs
  • 1 ½ Tbsp apricot jam
  • 30ml (2 Tbsp) butter
  • 1 ½ tsp vinegar
  • 125ml (½ cup) milk
  • 225g flour
  • 1 ½ tsp baking sod
  • ½ tsp salt

For the Sauce

  • 250ml (1 cup) cream
  • 150g butter
  • 100g brown sugar
  • 62ml (1/4 cup) hot water
  • 5ml (1 tsp) vanilla paste

Directions

For the Malva Muffins

    1. Preheat the oven to 180°C and grease the muffin tray well.
    2. In a large bowl, beat the sugar and eggs together until light and fluffy, then add the apricot jam.
    3. Melt the butter and beat into the mixture along with the vinegar and milk.
    4. Sieve the dry ingredients and fold into the wet mixture until well incorporated.
    5. Divide the mixture into the muffin holes, leaving a bit of space for the sauce. Bake for 10 minutes or until golden brown.

For the Sauce

    1. In a medium saucepan, heat all the ingredients until the butter is melted and the sugar has dissolved.
    2. Pour the sauce over the hot puddings and enjoy with vanilla custard and ice cream.

Dark Chocolate malva pudding

Ingredients:

  • 1 cup (200g) white sugar 
  • Pinch salt 
  • 2 eggs 
  • 2 Tbsp (30ml) butter, melted
  • 1 Tbsp (15ml) vinegar 
  • 1 tsp (5ml) bicarbonate of soda 
  • ¾ cup (180ml) milk 
  • ⅔ cup (100g) cake flour 
  • 3 Tbsp (45ml) cocoa powder 
  • 1 tsp (5ml) baking powder 
Sauce: 
  • 2 cups (500ml) cream 
  • ¼ cup (50g) sugar 
  • 2 slabs (100g each) dark or milk chocolate
  • 12-16 marshmallows, charred, for serving
  • 6-8 chocolate-covered digestive biscuits, for serving

Method

  1. Preheat oven to 180°C.
  2. Whisk sugar, salt and eggs using an electric beater until pale and fluffy.
  3. Add butter and vinegar and mix well.
  4. Dissolve bicarbonate of soda in milk and add to wet mixture.
  5. Sift flour, cocoa and baking powder into a separate bowl.
  6. Fold dry mixture through wet mixture.
  7. Pour into a 25cm square ovenproof dish.
  8. Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.
  9. Heat 1 cup (250ml) cream with sugar until hot but not boiling.
  10. Chop 1 slab chocolate into chunks, place in a bowl and pour over hot cream, stirring until melted.
  11. Remove pudding from oven and pour over chocolate sauce so that the pudding absorbs it.
  12. Heat remaining cream until hot but not boiling.
  13. Chop remaining chocolate into chunks and add to cream, stirring to melt evenly.
  14. Set aside to firm up (or place in the fridge for a few minutes).
  15. Spread cooled chocolate over pudding just before serving.
  16. Top with marshmallows and biscuits to create a s’mores effect.

Orange & Beetroot Winter braai Salad

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Ingredients

  • 3 medium-sized rainbow carrots, peeled & shredded
  • 2 cup red cabbage, thinly sliced
  • 3 beetroots, cooked, peeled, shredded
  • 1 cup cooked chickpeas, liquid removed
  • 2 tbsp fresh Parsely diced
  • 1/3 cup almond slices, toasted
  • 1/4 cup dried apricots, diced

SWEET ORANGE DRESSING

  • 1/8 cup orange juice
  • 1 tsp orange zest
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 small garlic, finely diced
  • 1 tbsp honey*
  • 1 tsp orange blossom water
  • 1/2 tsp salt

Directions

  1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
  2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
  3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
  4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
  5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
  6. Serve alongside a meal or increase the portion size and make it a meal.

Get ingredients for this recipe here!

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Orange & Beetroot Winter braai Salad

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Ingredients

  • 3 medium-sized rainbow carrots, peeled & shredded
  • 2 cup red cabbage, thinly sliced
  • 3 beetroots, cooked, peeled, shredded
  • 1 cup cooked chickpeas, liquid removed
  • 2 tbsp fresh Parsely diced
  • 1/3 cup almond slices, toasted
  • 1/4 cup dried apricots, diced

SWEET ORANGE DRESSING

  • 1/8 cup orange juice
  • 1 tsp orange zest
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 small garlic, finely diced
  • 1 tbsp honey*
  • 1 tsp orange blossom water
  • 1/2 tsp salt

Directions

  1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
  2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
  3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
  4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
  5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
  6. Serve alongside a meal or increase the portion size and make it a meal.

Apple Cranberry Walnut Winter Braai Salad

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Ingredients

  • 6 cups salad – (I used a combination of arugula and baby spinach, any spring green mix will do)
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts – roughly chopped, (such as Diamond of California)
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries

Dressing

  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar – (or white vinegar in a pinch)
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup oil

Directions

  1. Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
  2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

Crispy Butternut Squash Spinach Winter Braai Salad with Bacon

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Ingredients

  • 1 small butternut squash, peeled, seeded, and cubed or cut into half moons
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 1 shallot, minced
  • 1/4 c. red wine vinegar
  • 1 tbsp. brown sugar
  • 5 oz. baby spinach (about 6 cups)
  • 1/2 c. pecans, toasted and chopped

Directions

  1. Preheat oven to 225° and line a baking sheet with aluminum foil.
  2. Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes.
  3. Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and transfer bacon grease to a small bowl.
  4. In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
  5. Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.

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