Cover and bring to the boil over high heat. Cook for 15 minutes or until potatoes are tender, then drain and set aside to cool.
Cut into large pieces and transfer to a large serving bowl.
Transfer to a large serving bowl. Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and 1 tsp each salt and pepper in a bowl and whisk to combine.
Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.
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For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…
Ingredients
300g green beans, topped but not tailed
100g sugar snap peas
150g broad bean pods (yielding about 50g beans)
400g tin black beans, drained and rinsed
1/2 bunch of coriander, stems finely chopped, leaves left whole
1/2 bunch of dill, fronds picked
1 handful of mint leaves, roughly chopped
100g manchego cheese, finely grated
LIME AND JALAPEÑO DRESSING (MAKES 265ML)
1/2 cup (125ml) extra virgin olive oil
1 French shallot, finely diced
1 fresh green jalapeño chilli, finely diced
Juice of 1 lime
2 tbs red wine vinegar
1 tbs brown sugar
1/2 tsp salt flakes
Directions
Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright. In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans. Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.
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2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
2 baby cos, leaves separated
2 roasted capsicums, cut into strips
1 small cucumber, halved lengthways, sliced
1/2 cup mixed marinated olives
Directions
Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
Preheat the oven to 180°C.
Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.
Place the baby Lebanese cucumber pieces in a large bowl with the tomatoes, grapes, seedless watermelon, mint leaves and onion, and toss gently to combine.
In a separate bowl, whisk the vinegar and olive oil well.
Season with salt and freshly ground black pepper.
Place the baby cos lettuce leaves in a serving dish.
Arrange the rest of the salad mixture on top, scatter with olives and crumble over feta.
Drizzle with the dressing and sprinkle with parsley to serve.
1 baby red capsicum, seeds removed, cut into 3cm wedges
1 baby yellow capsicum, seeds removed, cut into 3cm wedges
2 bunches asparagus, ends trimmed, cut into 3cm lengths
3 garlic cloves, finely chopped
1 teaspoon dried chilli flakes
100g baby spinach
1/2 cup (40g) grated pecorino
Directions
Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.
Add reserved cooking liquid and bring to a simmer. Remove pan from heat.
Add farfalle, baby spinach and remaining 1 tablespoon oil to frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.
Divide pasta among bowls and sprinkle with grated pecorino just before serving.
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2 bunches asparagus, trimmed and cut into thirds on an angle
200g sugar snap peas, trimmed
25g punnet red vein sorrel leaves (from specialty grocers or markets – substitute baby spinach leaves)
100g gorgonzola dolce, crumbled
MARINATED GRAPES
350g mixed seedless grapes (we used red and black grapes)
1 tsp dried oregano
1/2 tsp dried chilli flakes
Finely grated zest & juice of 1 orange
1/2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) red wine vinegar
1/4 cup flat-leaf parsley leaves, chopped
Directions
For the marinated grapes, place all the ingredients in a bowl with 1 tsp salt flakes and freshly ground black pepper to taste. Set aside for at least 1 hour to marinate. (This can be done up to 1 day ahead. Marinate in the fridge and bring to room temperature to serve.) Drain grapes, reserving the marinade, and set aside.
Cook risoni in a saucepan of salted boiling water for 6 minutes or according to packet instructions. Drain, then toss with half the reserved marinade from the grapes and set aside to cool.
Blanch asparagus and sugar snap peas in a saucepan of salted boiling water, then refresh in iced water. Drain. Cut peas in half lengthways.
To serve, toss risoni with the asparagus and sugar snap peas. Arrange on a serving platter with the red vein sorrel, gorgonzola and marinated grapes. Drizzle with remaining grape marinade to serve.
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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
Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
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.
Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths.
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.
Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine.
