Drizzle with 1 tablespoon oil, season and cover with foil. Bake for 50-60 minutes, until tender. Allow to cool slightly.
Meanwhile, combine 2 tablespoons oil, spring onion, garlic, parsley, oregano and olives in a small bowl. Season to taste with salt and pepper, then set aside.
Preheat a barbecue or chargrill pan on high heat. Halve potatoes, drizzle with 2 tablespoons oil and season. Grill for 5 minutes each side, turning occasionally, until heated through and charred.
Transfer potatoes to a large serving bowl, then pour over the dressing and toss to coat well. Scatter with the parmesan, then serve warm.
1 each witlof (Belgian endive) and cos lettuce, leaves separated
1 Lebanese cucumber, thinly sliced
1 avocado, sliced into thin wedges
DRIED CHERRY TOMATOES
1 bunch thyme, leaves picked
Finely grated zest of 1/2 an orange
1/4 tsp caster sugar
250g cherry tomatoes, halved
LIME & CORIANDER DRESSING
1 egg yolk
Juice of 2 1/2 limes
1 tbs white wine vinegar
1 tsp honey
2/3 cup (165ml) grapeseed oil
1/4 cup (60ml) olive oil
1 bunch coriander, leaves picked, finely chopped
Pinch each of ground cumin and cayenne pepper
Directions
Preheat oven to 100°C. Grease a baking tray and line with baking paper.
For the dried tomatoes, combine thyme, orange zest, sugar, tomato and 1/2 tsp salt flakes in a bowl. Arrange tomato, cut-side up, on prepared tray. Roast for 90 minutes or until dried but still plump. Set aside. (Dried tomato can be stored, covered, at room temperature for up to 1 day.)
For the dressing, combine egg yolk, lime juice, vinegar and honey in a narrow jug. Using a stick blender, blend while adding oils in a slow, steady stream until combined and emulsified. Stir through herbs and spices, and chill until needed.
To cook the quinoa, bring stock to the boil in a saucepan over high heat. Add quinoa and cook for 12 minutes or until tender. Drain and set aside to cool.
Soak onion in cold water for 5 minutes to soften its flavour. Drain. Arrange all ingredients on a platter and drizzle with a little dressing. Serve with remaining dressing on the side.
100g gorgonzola dolce, cut into thin wedges (substitute other blue cheese)
Chervil sprigs, to serve
WALNUT AND VERJUICE DRESSING
1 tsp Dijon mustard
2 tbs verjuice
2 tbs walnut oil
Directions
Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays.
Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
Melt butter in a pan over medium heat. Cook, swirling the pan, for 2-3 minutes or until butter foams and turns nut brown. Toss through artichoke and set aside.
Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper.
Place sugar in a non-stick frypan over medium heat and cook, shaking the pan occasionally, for 5-6 minutes or until golden. Pour caramel over walnuts and sprinkle with a pinch of salt. Set aside to cool completely.
For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing.
Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.
Place potatoes in a large saucepan. Cover with cold water. Place over high heat and bring to the boil.
Cook for 10-12 mins or until the potatoes are tender. Refresh under cold water. Drain. Cut into quarters.
Meanwhile, cook the sugar snap peas in a medium saucepan of boiling water for 2 mins or until bright green and tender.
Refresh under cold water. Drain well.
To make the green goddess dressing, place mayonnaise, yoghurt, anchovy, lemon juice, mustard, garlic, chives, tarragon and mint in a food processor. Process until mixture is smooth. Season.
Combine potato, peas, fennel, radish, rocket, watercress and half the dressing in a bowl. Transfer to a serving platter.
Drizzle with the remaining dressing and sprinkle with the reserved fennel fronds.
1/3 cup (40g) pitted green olives, halved lengthways
1 tbsp drained baby capers
Extra virgin olive oil, to drizzle
2 tbsp pine nuts, toasted
Flat-leaf parsley leaves, to serve
Directions
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Cut each red and green capsicum half into 3 even pieces. Arrange, cut-side up, in a single layer on 1 lined tray. Spray with olive oil spray.
Arrange the baby capsicum in a single layer on the remaining tray. Spray with olive oil spray. Bake combined capsicum for 30 mins or until the baby capsicum is tender. Remove the baby capsicum from the oven. Bake the red and green capsicum for a further 10 mins or until tender.
Meanwhile, place the cranberries in a small bowl with the vinegar and lemon juice. Set aside for 30 mins to soak.
Arrange the combined capsicum on a large serving platter. Spoon over the cranberry mixture. Sprinkle with the olive and capers. Drizzle with the oil and sprinkle with the pine nuts and parsley to serve.
2 tbs chilli paste with soya bean oil (available from Asian food shops – substitute chilli jam)
Zest and juice of 1 lime (we used a microplane)
1 chorizo, casing removed, thinly sliced
1/4 cup pumpkin seeds, toasted
1 bunch coriander, sprigs picked
2 cups watercress
Directions
Preheat oven to 200°C. Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season. Roast for 25 minutes or until tender and lightly caramelised.
Meanwhile, to make chilli mayo, place mayonnaise, chilli paste, lime zest and juice in a food processor and whiz until smooth and combined. Season.
Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes until crisp and golden.
Arrange sweet potato in a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with chilli mayo to serve.
For the dressing, place all the ingredients in a small food processor and whiz until combined. If not using immediately, transfer to a small jar, secure with a lid and chill for up to 1 week. Shake well to serve.
Divide the Asian dressing among four 2 cup (500ml) Mason jars. Divide the rice, followed by sweet potato, pomegranate seeds, spinach, carrot, chicken and sprouts among jars, pressing down after adding each ingredient to form separate layers. Seal with lids and chill until ready to serve.
To serve, tip the contents of each jar into a bowl and gently toss to combine.
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