Category: Winter Braai Salad

Simple Rocket Winter Braai Salad

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Ingredients

  • 6 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. arugula
  • Shaved Parmesan, for garnish

Directions

  1. Make dressing: In a medium bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
  2. In a large bowl, lightly dress arugula, then top with Parmesan.

Quinoa Winter Braai Salad With Roasted Squash

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Ingredients

  • 1 c. quinoa
  • kosher salt
  • Freshly ground black pepper
  • 1 medium Delicata squash, seeded and thinly sliced into half moons
  • 1 bunch Tuscan kale, thinly sliced and stems removed
  • 1/3 c. pecans, toasted
  • 1/3 c. dried cranberries
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1/3 c. crumbled feta

Directions

  1. Preheat oven to 225°c and cover a baking sheet with aluminum foil.
  2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
  3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
  4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

Bacon Pea Winter Braai Salad

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Ingredients

  • 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

Directions

  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.

Roast Beetroot Goat Cheese winter braai Salad

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Ingredients

  • 6 medium beets, scrubbed
  • 6 c. rocket
  • 1 avocado, sliced
  • 4 oz. goat cheese, crumbled
  • 1/2 c. chopped toasted walnuts

FOR DRESSING

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 200°c.
  2. Wrap each beetroot in foil and place it on a baking sheet.
  3. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  4. Meanwhile, make the vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  5. Place rocket in a large serving bowl and lightly dress with vinaigrette.
  6. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

Healthy Grain Winter braai Salad

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Ingredients

  • 1 c. whole-grain farro or quinoa
  • 2 c. low-sodium vegetable broth
  • 1 1/2 tsp. kosher salt
  • 1 bay leaf
  • 1 Large shallot, very thinly sliced
  • 1/3 c. extra virgin olive oil
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. dijon mustard
  • 2 tsp. honey
  • Freshly ground black pepper
  • 2 c. lightly packed arugula
  • 1 Green apple, chopped
  • 1/2 c. shaved Parmesan
  • 1/4 c. freshly chopped basil
  • 2 tbsp. freshly chopped parsley
  • 1/4 c. toasted pecans, roughly chopped

Directions

  1. In a medium saucepan, combine farro/quinoa, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally until farro is tender and no broth remains about 30 minutes. When quinoa is cooked, transfer to a large bowl to cool.
  2. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
  3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
  4. Assemble salad: combine cooked quinoa, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat. 

Parmesan Brussels Sprouts Winter braai Salad

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Ingredients

  • 5 tbsp. extra-virgin olive oil
  • 5 tbsp. lemon juice
  • 1/4 c. freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
  • 1/2 c. chopped toasted almonds
  • 1/2 c. pomegranate seeds
  • Shaved Parmesan, for serving

Directions

  1. In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
  2. Add Brussels sprouts and toss until completely coated.
  3. Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
  4. Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.

Onion Marmelade & Cheddar Braai Broodjies

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Ingredients

  • 8 slices  ciabatta
  • 4 t/20 ml Dijon mustard
  • 4 T ( or more ) Red Onion marmalade
  • 1 x 100 g Cheddar – grated
  • salt/pepper to taste
  • 4 t butter

Red Onion Marmalade

  • 2kg red onions or regular onions
  • 4 garlic cloves
  • 140g butter
  • 4 tbsp olive oil
  • 140g golden caster sugar
  • 1 tbsp fresh thyme leaf
  • pinch of chilli flakes (optional)
  • 75cl bottle red wine
  • 350ml sherry vinegar or red wine vinegar
  • 200ml port

Directions

Red Onion Marmalade

  1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter.
  2. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly.
  3. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don’t rush this part.
  4. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds.
  5. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal.
  6. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Braai Broodjies

  1. Spread the mustard on 4 of the slices of ciabatta. Top with the onion marmalade and grated cheese. Season with salt and pepper.
  2. Close the sandwich with the other slice and butter both sides of the sandwich. Toast on in a grid, very slow open fire

Warm Grilled Leek Potato Braai Salad

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This warm healthy braai salads idea is a winner for a winter braai!

Ingredients

  • 2 lb. new red potatoes
  • Kosher salt and pepper
  • 1 tsp garlic salt
  • 2 medium leeks, white and light green parts only, halved lengthwise
  • 3 tbsp. plus 2 tsp olive oil
  • 1 tbsp. finely grated lemon zest
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp rosemary
  • 2 tbsp. cider vinegar
  • 2 tbsp. whole-grain mustard

Directions

  1. Heat grill to medium-high. Place potatoes in large pot, add enough cold water to cover by 2 inches, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 12 to 15 minutes. Drain and run under cold water to cool. 
  2. While potatoes cook, brush leeks with 2 teaspoons oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more.
  3. Transfer to bowl, cover with plastic wrap and let sit at least 5 minutes.
  4. Meanwhile, in a large bowl, combine lemon zest, pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper. 
  5. Halve potatoes, or quarter if large.
  6. Chop leeks and toss with vinaigrette, then fold in potatoes.

Falafel Chopped Braai Salad

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

Ingredients

  • 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

Directions

  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

Ingredients

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

Directions

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.
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