braai meat and salads

BLT Pasta braai Salad

Pasta salad is the perfect braai salad idea for any type of braai !

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Ingredients

1 lb. pasta
2 tbsp. olive oil
1 red onion, sliced
Kosher salt and pepper
8 slices cooked bacon, chopped
1 pint cherry tomatoes, halved
2 c. baby arugula

Directions

Cook pasta per package directions.
Meanwhile, heat oil in medium skillet on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.
When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine. Fold in bacon, tomatoes, and arugula.

Delicious BLT braai Pasta Salad

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This sweet and tangy pasta salad is the perfect braai salad idea for any type of braai !

braai salad ideas, braai side dishes, Pasta salad for braai, Winter Braai Salad

Ingredients

450g. macaroni pasta
2 tbsp. olive oil
2 TBSP Red wine Vinergar
1 red onion, sliced
Kosher salt
Crushed Black pepper
8 slices cooked crispy bacon, chopped
2c. cherry tomatoes, halved
2 c. baby rocket
bit of basil torn up

Directions

Cook pasta per package directions.
Meanwhile, heat oil in medium pan on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.
When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine.
Fold in bacon, tomatoes, and rocket .
In a separate bowl mix some salt and pepper, vinegar and olive oil. Whisk or blend, then pour over salad and toss well.

Braai Cobb Salad

Cobb salad is a fresh, filling braai salad idea to get in your greens for your summer braai

Ingredients

4 large eggs
1/3 c. plus 1 Tbsp olive oil, divided
2 large boneless, skinless chicken breasts (1 lb total)
Kosher salt and pepper
2 tbsp. sherry vinegar
2 tsp. Dijon mustard
1 tsp. sugar
8 c. torn lettuce leaves or greens
1 lb. tomatoes (of mixed sizes, such as Campari, grape and cherry, and mixed colors), halved or cut into wedges
1 avocado, sliced
1/2 small red onion, thinly sliced
4 slices bacon, cooked and broken into pieces
Crumbled blue cheese and toasted sandwich bread, for serving

Directions

Heat oven to 220c- Bring a small pot of water to a boil. Add eggs and cook 7 minutes. Transfer to a bowl of cold water to cool; peel and set aside.
Heat 1 tablespoon oil in medium oven-safe skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes.
Flip chicken over, cook 1 minute more, then transfer skillet to oven and roast chicken until cooked through, 5 to 7 minutes. Transfer chicken to a cutting board and let sit at least 5 minutes before slicing.
Meanwhile, in a small bowl, whisk together vinegar, mustard, sugar and 1/2 teaspoon each salt and pepper. Gradually whisk in remaining 1/3 cup oil.
Halve eggs. Arrange lettuce, tomatoes, avocado, onion, bacon, eggs and chicken on a platter. Serve with vinaigrette, and blue cheese and toast if desired.

The most awesome Cobb Braai Salad

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Cobb salad is a fresh, filling braai salad idea to get in your greens for your summer braai

braai salad ideas, braai side dishes, Summer Braai Recipe Ideas

Ingredients

4 large eggs
1/3 c. plus 1 Tbsp olive oil, divided
2 large boneless, skinless chicken breasts (1 lb total)
Kosher salt and pepper
2 tbsp. sherry vinegar
2 tsp. Dijon mustard
1 tsp. sugar
8 c. torn lettuce leaves or greens
1 lb. tomatoes (of mixed sizes, such as Campari, grape and cherry, and mixed colors), halved or cut into wedges
1 avocado, sliced
1/2 small red onion, thinly sliced
4 slices bacon, cooked and broken into pieces
Crumbled blue cheese and toasted sandwich bread, for serving

Directions

Heat oven to 400°F. Bring a small pot of water to a boil. Add eggs and cook 7 minutes. Transfer to a bowl of cold water to cool; peel and set aside.
Heat 1 tablespoon oil in medium oven-safe skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes. Flip chicken over, cook 1 minute more, then transfer skillet to oven and roast chicken until cooked through, 5 to 7 minutes. Transfer chicken to a cutting board and let sit at least 5 minutes before slicing.
Meanwhile, in a small bowl, whisk together vinegar, mustard, sugar and 1/2 teaspoon each salt and pepper. Gradually whisk in remaining 1/3 cup oil.
Halve eggs. Arrange lettuce, tomatoes, avocado, onion, bacon, eggs and chicken on a platter. Serve with vinaigrette, and blue cheese and toast if desired.

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Crispy Braai Salad with honey & ginger

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braai salad ideas, Summer Braai Recipe Ideas, Vegan Braai Salad Recipe Ideas

A Braai Salad recipe idea with a bit of Asian influence, the perfect salad to spice up any braai

1 – 2 packets of 2-minute noodles
5 cups finely shredded cabbage
½ cup finely sliced sugar snap peas (optional)
1/3 cup of flaked almonds, toasted
1/3 cup sunflower seeds toasted
+-2Tbsp toasted sesame seeds
6 spring onions finely sliced (white and pale green parts)

Dressing:

2 Tbsp + 2 tsp soy sauce
¼ cup red wine vinegar
1/3 cup sunflower oil
1 tsp sesame oil (optional)
¼ cup runny honey
1 x garlic clove, minced
1 heaped tsp grated ginger
1 – 2 tsp wasabi paste, or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)

Directions

Cut up all the vegetables and mix together in a large bowl.
Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown. Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.
Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside.
Put all the dressing ingredients into an empty jar and shake around.
Toss the dressing, seeds, noodles and nuts together and serve immediately.

Crispy noodle braai slaw with a soy, honey & ginger dressing

A braai recipe idea with a bit of Asian influence , the perfect salad to spice up any braai

1 – 2 packets of 2-minute noodles

5 cups finely shredded cabbage

½ cup finely sliced sugar snap peas (optional)

1/3 cup of flaked almonds, toasted

1/3 cup sunflower seeds toasted

+-2Tbsp toasted sesame seeds

6 spring onions finely sliced (white and pale green parts)

Dressing:

2 Tbsp + 2 tsp soy sauce

¼ cup red wine vinegar

1/3 cup sunflower oil

1 tsp sesame oil (optional)

¼ cup runny honey

1 x garlic clove, minced

1 heaped tsp grated ginger

1 – 2 tsp wasabi paste, or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)

INSTRUCTIONS

Cut up all the vegetables and mix together in a large bowl.

Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown. Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.

Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside.

Put all the dressing ingredients into an empty jar and shake around.

Toss the dressing, seeds, noodles and nuts together and serve immediately.

Crispy Braai Salad with honey & ginger

For more similar awesome Vegan braai recipes click here! more recipes …

braai salad ideas, Summer Braai Recipe Ideas, Vegan Braai Salad Recipe Ideas

A Braai Salad recipe idea with a bit of Asian influence, the perfect salad to spice up any braai

Ingredients

1 – 2 packets of 2-minute noodles
5 cups finely shredded cabbage
½ cup finely sliced sugar snap peas (optional)
1/3 cup of flaked almonds, toasted
1/3 cup sunflower seeds toasted
+-2Tbsp toasted sesame seeds
6 spring onions finely sliced (white and pale green parts)

Dressing:

2 Tbsp + 2 tsp soy sauce
¼ cup red wine vinegar
1/3 cup sunflower oil
1 tsp sesame oil (optional)
¼ cup runny honey
1 x garlic clove, minced
1 heaped tsp grated ginger
1 – 2 tsp wasabi paste, or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)

Directions

Cut up all the vegetables and mix together in a large bowl.
Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown.
Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.
Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside.
Put all the dressing ingredients into an empty jar and shake around.
Toss the dressing, seeds, noodles and nuts together and serve immediately.

Butternut Squash Braai Salad

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braai salad ideas

The perfect Butternut Squash Braai Salad – made with with Bacon and Maple-Rosemary Vinaigrette! It also includes baby kale and spinach , red onions, feta or goat cheese and red onion. Talk about explosion of flavors perfect for any braai!

Olive oil
Dried thyme and rosemary
Salt and pepper
Bacon
Walnuts
Red onion
Goat cheese or feta
Baby kale
Cranberries
Maple syrup
Apple cider vinegar
Dijon mustard
Garlic

How to Make Butternut Squash Salad

Prepare the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper.
Prepare squash: Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
Roast butternut squash: Spread into an even layer and roast in 400 degree preheated oven 15 – 20 minutes, tossing once after 10 minutes, until tender.
Toss salad ingredients: to a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad. Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.

Ingredients

1/4 c.honey
1/2 c.reduced-sodium soy sauce
2cloves garlic, minced
Red pepper flakes
4boneless pork chops

Directions

1. Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl.
2. Add pork chops, cover, and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat grill over medium-high heat and cook until seared and cooked through, 8 minutes per side.
4. Let rest 5 minutes before serving.

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