Quinoa semi-dried tomatoes braai salad

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Ingredients

  • 1.4L vegetable stock
  • 2 cups (400g) white quinoa, rinsed, drained
  • 1 red onion, thinly sliced
  • 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

  1. Preheat oven to 100°C. Grease a baking tray and line with baking paper.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.

Artichoke and gorgonzola braai salad

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Ingredients

  • 1kg Jerusalem artichokes, thickly sliced (smaller artichokes halved)
  • 2 tbs extra virgin olive oil
  • 50g unsalted butter, chopped
  • 1/2 cup (50g) roasted walnuts
  • 1/3 cup (75g) caster sugar
  • 1 bunch baby rocket
  • 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

  1. Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays.
  2. Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
  3. 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.
  4. Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper.
  5. 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.
  6. For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
  7. Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing.
  8. Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.

Potato braai salad with creamy salsa verde dressing

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Ingredients

  • 1.5kg baby potatoes
  • 300g sugar snap peas, trimmed, halved lengthways
  • 1 small fennel, shaved, fronds reserved
  • 1 bunch radishes, ends trimmed, quartered
  • 60g baby rocket leaves
  • 1 cup watercress sprigs

Green goddess dressing

  • 1/4 cup (75g) reduced-fat mayonnaise
  • 2 tbsp reduced-fat Greek-style yoghurt
  • 2 anchovy fillets, finely chopped
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 2 tbsp finely chopped chives
  • 2 tbsp finely chopped tarragon
  • 1 tbsp finely chopped mint

Directions

  1. Place potatoes in a large saucepan. Cover with cold water. Place over high heat and bring to the boil.
  2. Cook for 10-12 mins or until the potatoes are tender. Refresh under cold water. Drain. Cut into quarters.
  3. Meanwhile, cook the sugar snap peas in a medium saucepan of boiling water for 2 mins or until bright green and tender.
  4. Refresh under cold water. Drain well.
  5. 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.
  6. Combine potato, peas, fennel, radish, rocket, watercress and half the dressing in a bowl. Transfer to a serving platter.
  7. Drizzle with the remaining dressing and sprinkle with the reserved fennel fronds.

braai pasta salad

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Roasted capsicum braai Salad

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Ingredients

  • 3 large red capsicums, seeded, halved
  • 2 large green capsicums, seeded, halved
  • 500g Sweet Baby Capsicums, seeded, halved
  • 1/4 cup (35g) dried cranberries
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 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

  1. 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.
  2. 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.
  3. Meanwhile, place the cranberries in a small bowl with the vinegar and lemon juice. Set aside for 30 mins to soak.
  4. 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.

Quinoa and broccoli braai Salad

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Ingredients

  • 75g broccoli, cut into small florets
  • 50g podded frozen edamame
  • 75g (1/2 cup) cooked quinoa
  • 75g cherry tomatoes, halved
  • 1 tbsp chopped fresh continental parsley leaves
  • 2 tsp chopped roasted unsalted almonds
  • 2 tsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 1 tbsp hummus
  • Select all ingredients

Directions

  1. Steam, boil or microwave broccoli and edamame for 2 minutes or until tender. Drain. Refresh under cold running water. Drain.
  2. Arrange the broccoli, edamame, quinoa and tomato in a serving bowl.
  3. Sprinkle with parsley and almonds .
  4. Drizzle over lemon juice and oil . Season.
  5. Dollop with hummus to serve.

Nutty broccoli and cauliflower braai Salad

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Ingredients

  • 800g cauliflower, cut into florets
  • 500g broccoli, cut into florets
  • 320g jar marinated goats’ cheese
  • 1 lemon, zested, juiced
  • 1/4 cup chopped flat-leaf parsley
  • 1 large green apple, cut into thin sticks
  • 45g box lemon & herb dukkah
  • 1/2 cup natural sliced almonds

Directions

  1. Bring a large saucepan of water to the boil over a high heat. Add cauliflower and return to the boil. Cook for 5 minutes.
  2. Add broccoli. Cook for 4 minutes. Drain and refresh in a large bowl of iced water. Drain and place in a large bowl.
  3. Drain ⅓ cup oil from the cheese into a jug.
  4. Whisk in 2 tbs lemon juice and parsley.
  5. Add to cauliflower mixture with apple and half of the dukkah. Season with salt and pepper. Toss to combine.
  6. Transfer the cauliflower mixture to a serving platter. Crumble over the cheese, sprinkle with remaining dukkah, almonds and lemon zest. Serve.

Roasted sweet potato braai salad with chilli mayo

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Ingredients

  • 3 sweet potatoes, cut into thick wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cup (150g) S&W Whole Egg Mayonnaise
  • 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

  1. 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.
  2. Meanwhile, to make chilli mayo, place mayonnaise, chilli paste, lime zest and juice in a food processor and whiz until smooth and combined. Season.
  3. Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes until crisp and golden.
  4. Arrange sweet potato in a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with chilli mayo to serve.

Asian mason jar braai salad

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Ingredients

  • 2 cups cooked brown rice (150g uncooked), cooled
  • 1 (500g) sweet potato, peeled, roughly chopped, roasted, cooled
  • Seeds of 1 pomegranate
  • 100g baby spinach leaves
  • 1 large carrot, finely shredded
  • 2 cooked chicken breast fillets, shredded
  • 1 cup (100g) mixed sprouts

ASIAN DRESSING (MAKES 150ML)

  • 1 cup coriander leaves
  • 1cm piece ginger, finely grated
  • 1 small red chilli, seeds removed, finely chopped
  • 1/4 cup (60ml) coconut milk
  • 2 tbs apple juice or coconut water
  • 1 tbs honey or coconut sugar
  • 1 tsp white miso paste

Directions

  1. 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.
  2. 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.
  3. To serve, tip the contents of each jar into a bowl and gently toss to combine.

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Chorizo, Mozzarella & Peach Braai Summer Salad

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Ingredients

  • 100ml extra virgin olive oil
  • 1½ tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, half crushed, half reserved
  • 4 large peaches, quartered
  • 2 cured chorizos (about 250g in total), halved lengthways
  • ½ baguette, slices diagonally
  • 1 bunch large-leaf rocket, trimmed
  • 1 large (about 125g in total) mozzarella ball, torn
  • ¼ cup (25g) walnuts, toasted, chopped
  • 1 cup basil leaves

Directions

  1. Preheat the barbecue or a grill pan to medium-high heat.
  2. To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
  3. Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
  4. Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

Heirloom tomato & watermelon Braai Salad

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Ingredients

  • 1 cup (220g) caster sugar
  • 2 seedless lemons, thinly sliced
  • 750g heirloom tomatoes (or other tomatoes)
  • ¼ watermelon, cut into chunks
  • ½ bunch basil, leaves picked
  • 100ml extra virgin olive oil
  • Juice of 1 lemon

Directions

  1. Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
  2. Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
  3. Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
  4. Finish by drizzling over the olive oil and lemon juice.

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