Tag: bbq salad ideas

Asparagus and marinated tomato braai pasta salad

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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

  1. Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
  2. 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.
  3. Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths.
  4. 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.
  5. Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine.
  6. Divide among serving bowls and serve.

Spicey chicken and corn braai Pasta Salad

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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

  1. Combine chicken, 2 tbs oil, maple syrup and paprika in a bowl and set aside.
  2. 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.
  3. Meanwhile, cook the pasta according to packet instructions. Drain and rinse under cold running water.
  4. 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.
  5. 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.

Prawn and chickpea Braai Pasta Salad

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Ingredients

TO SERVE

  • Mache leaves (substitute baby spinach)
  • Dill sprigs

Directions

  1. Cook the pasta according to packet instructions. Drain and rinse under cold running water.
  2. 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.
  3. 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.
  4. Transfer to a large bowl with honey and vinegar, and stir to combine.
  5. 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.

Smoked salmon braai pasta salad

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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

  1. Cook pasta in a large pan of boiling salted water according to packet instructions, adding asparagus for final 1-2 minutes.
  2. Drain, refresh, then cool completely.
  3. 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.
  4. When pasta is cool, toss with dressing, capers, rocket, remaining zest and smoked salmon.
  5. Serve with extra dill sprigs.

Feta, chorizo and braai potato salad

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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

  1. Place potato in a large saucepan and cover with cold salted water.
  2. 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.
  3. 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.
  4. 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.
  5. Drain on paper towel.
  6. Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar.
  7. Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and chorizo to serve.

Piemontaise Braai Potato Salad

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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

  1. 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.
  2. 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.
  3. 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.
  4. Drain. When cool enough to handle, slice into 1cm-thick rounds.
  5. 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.
  6. Drain and refresh in cold water, then carefully peel the eggs and cut into halves. Set aside.
  7. 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

Lemony jalapeño and parmesan ‘mayo’ Braai Potato Salad

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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

  1. 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.
  2. Place lemon juice, preserved lemon, oil and parmesan in a blender and whiz until thick and emulsified.
  3. Transfer to a large bowl and stir through parsley and jalapeño. Season, then stir in potato.
  4. Place feta in a serving bowl and top with potato mixture, baby cucumber and extra parsley to serve.

Smoked chicken and avocado Braai Summer Salad

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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

  1. Place soy, lime juice, mirin, oil and vinegar in a screwtop jar. Shake well and season with salt and pepper.
  2. Toss chicken, cherries, avocado, rocket and almonds in a bowl with dressing.
  3. Place on plates and top with onion.

Fiery asian grilled cucumber braai salad

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Ingredients

  • 6 (900g total) Lebanese cucumbers, halved lengthways
  • 1/4 cup (60ml) grapeseed oil
  • 6 garlic cloves, thinly sliced
  • 1/4 cup (15g) fried Asian shallots
  • Shichimi togarashi, to serve

SESAME DRESSING

  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • 2cm piece fresh ginger (10g), finely grated
  • 1 tbs toasted sesame seeds
  • 2 tbs rice wine vinegar
  • 1 tsp shichimi togarashi

Directions

  1. Preheat a braai grill to high.
  2. Toss cucumber halves in 1 tbs oil.
  3. Grill, cut side down, for 3 minutes or until lightly charred. Set aside.
  4. Place remaining 2 tbs oil in a small frypan over medium-low heat.
  5. Add garlic and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove and drain on paper towel.
  6. For the sesame dressing, place all ingredients in a small bowl and whisk to combine.
  7. Arrange grilled cucumber on a serving platter and spoon over the dressing.
  8. Top with garlic and fried shallots. Sprinkle with shichimi togarashi to serve.

Braai potato salad with tamarind

Braai Potato Salad with Tamarind is a tantalizing twist on the classic barbecue side dish. This salad combines tender, smoky grilled potatoes with a tangy and slightly sweet tamarind dressing, creating a unique and flavorful accompaniment to any braai. Fresh herbs, crunchy vegetables, and a hint of spice round out the dish, making it a refreshing and exciting addition to your outdoor feasts. Perfect for adding a touch of exotic flavor to your next barbecue, this potato salad is sure to impress and delight your guests.

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Ingredients

  • 1kg kipfler potatoes, scrubbed and cut lengthways into 1cm-thick slices
  • 2 tbs olive oil
  • 90g (1/4 cup) tamarind paste or purée
  • 70g (1⁄3 cup) brown sugar
  • 125g (1⁄2 cup) thick natural yoghurt
  • Juice of 1⁄2 lemon
  • 2 celery stalks, trimmed and finely chopped
  • 2 spring onions, white and green parts thinly sliced
  • 30g (1/4 cup) slivered almonds, toasted
  • 1/4 cup shredded mint, plus extra to serve

Directions

  1. Preheat a barbecue grill to high. Place the potato in a large bowl and drizzle with the olive oil.
  2. Toss until well coated, then season well and toss again. Grill the potato for a minute each side or until charred and tender.
  3. Meanwhile, get your caramel ready. Combine the tamarind, sugar and 60ml (1/4 cup) water in a small saucepan and stir over very low heat until the sugar has dissolved.
  4. Increase the heat slightly and bring to a gentle simmer; be careful, the mixture can spit as it starts to bubble. Simmer for 5-7 minutes until the syrup is nice and thick.
  5. Combine the yoghurt and lemon juice in a jug and season well.
  6. Place the celery, spring onion, almonds and shredded mint in a bowl and toss to combine.
  7. Arrange half the potato slices on a serving platter. Dot half the yoghurt mixture and half the tamarind caramel on top, then sprinkle with half the celery mixture.
  8. Repeat the layers, then scatter with the extra mint leaves and a sprinkling of salt and serve.

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