Roasted capsicum braai Salad

For more of the best braai salad recipes click here! more recipes…

, ,

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

For more of the best braai salad recipes click here! more recipes…

, ,

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

For more of the best braai salad recipes click here! more recipes…

, ,

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

For more of the best braai salad recipes click here! more recipes…

, , ,

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

For more similar fabulous winter braai salads recipes click here! more recipes…

, , ,

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.

Braai Salad salads with a braai salads for braai salads for a braai braai salads south african braai salads salads for braai recipes salad recipes for braai salad recipes for a braai salad recipe for braai salad for braai recipes recipe for braai salads salad for braai recipes recipe for braai salads braai salads recipes braai salads recipe braai salads in south africa braai salad recipes braai braai stand salads with a braai salads for braai salads for a braai braai salads weber braai spit braai salads with braai

braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes
https://www.googletagmanager.com/gtag/js?id=UA-232125648-1 window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag(‘js’, new Date()); gtag(‘config’, ‘UA-232125648-1’); https://www.googleoptimize.com/optimize.js?id=OPT-MPMWNR9 https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-7550670153824033

salads with braai Separator salads for braai Separator salads for a braai Separator braai salad Separator salads with braai Separator salads for braai meat Separator salads recipes for braai Separator salads recipe

Chorizo, Mozzarella & Peach Braai Summer Salad

For more similar awesome braai summer salad recipes click here! more recipes…

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.

Chorizo, Mozzarella & Peach Braai Summer Salad

For more similar awesome braai summer salad recipes click here! more recipes…

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

For more of the best braai salads recipes click here! more recipes…

, , ,

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.

Braai Salad – salads with a braai – salads for braai – salads for a braai – braai salads south African

Braai Salad salads with a braai salads for braai salads for a braai braai salads south african braai salads salads for braai recipes salad recipes for braai salad recipes for a braai salad recipe for braai salad for braai recipes recipe for braai salads salad for braai recipes recipe for braai salads braai salads recipes braai salads recipe braai salads in south africa braai salad recipes braai braai stand salads with a braai salads for braai salads for a braai braai salads weber braai spit braai salads with braai

braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

salads with braai Separator salads for braai Separator salads for a braai Separator braai salad Separator salads with braai Separator salads for braai meat Separator salads recipes for braai Separator salads recipe

Heirloom tomato & watermelon Braai Salad

For more of the best braai salads recipes click here! more recipes…

, ,

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.

Braai Salad – salads with a braai – salads for braai – salads for a braai – braai salads south African

Braai Salad salads with a braai salads for braai salads for a braai braai salads south african braai salads salads for braai recipes salad recipes for braai salad recipes for a braai salad recipe for braai salad for braai recipes recipe for braai salads salad for braai recipes recipe for braai salads braai salads recipes braai salads recipe braai salads in south africa braai salad recipes braai braai stand salads with a braai salads for braai salads for a braai braai salads weber braai spit braai salads with braai

braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes
https://www.googletagmanager.com/gtag/js?id=UA-232125648-1 window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag(‘js’, new Date()); gtag(‘config’, ‘UA-232125648-1’); https://www.googleoptimize.com/optimize.js?id=OPT-MPMWNR9 https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-7550670153824033

salads with braai Separator salads for braai Separator salads for a braai Separator braai salad Separator salads with braai Separator salads for braai meat Separator salads recipes for braai Separator salads recipe

Grilled halloumi, peach and mint Summer Braai Salad

For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…

, ,

Ingredients

  • 4 yellow peaches, halved, stones removed
  • 250g haloumi, cut into 1cm slices
  • 1 tbs extra virgin olive oil
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 baby cos lettuce, quartered lengthways
  • 150g shaved ham off the bone, roughly torn
  • 1/2 cup (80g) green olives, sliced into cheeks
  • 1/2 bunch mint, leaves picked
  • 1/2 cup (50g) flaked almonds, roasted

DRESSING

  • 1 1/2 tbs white wine vinegar
  • 1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce
  • 1/3 cup (80ml) extra virgin olive oil

Directions

  1. Heat a barbecue or chargrill pan to medium-high heat. Drizzle peaches and haloumi with oil. Cook haloumi for 2 minutes each side or until grill marks appear, and cook peaches, cut-side down, for 2 minutes or until grill marks appear.

HOW TO PREPARE HALOUMI

  1. For the dressing, whisk all ingredients in a small bowl and set aside.
  2. Season yoghurt, then spoon onto a plate. Top with grilled haloumi and peaches, lettuce, ham, olives, mint and roasted almonds. Drizzle with dressing to serve.

WP Twitter Auto Publish Powered By : XYZScripts.com