Tag: south african braai salad

Watermelon Braai Salad With Feta

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This watermelon braai salad with feta is a little different for this summers braai.

Ingredients

  • 1 scallion
  • 3 tbsp. olive oil
  • 2 tbsp. champagne vinegar
  • 1/2 tsp. ground sumac
  • Kosher salt and pepper
  • 3 lb. watermelon, rind removed and cut into large triangular chunks
  • 3 Persian cucumbers, smashed and then cut into 1/2-in. pieces
  • 6 oz. feta cheese, crumbled
  • 1/3 c. whole-milk yogurt
  • 1/4 c. small fresh mint leaves
  • Flaky sea salt, for serving

Directions

  1. Finely chop white and light green parts of scallion; thinly slice dark green part and set aside. In a large bowl, whisk together oil, vinegar, sumac, chopped scallion and 1/2 teaspoon each salt and pepper.
  2. Add watermelon and cucumbers and gently toss to combine. Cover and refrigerate 10 minutes.
  3. Meanwhile, in a mini food processor, puree feta and yogurt until smooth. Spread onto serving platter.
  4. Remove watermelon and cucumbers from marinade and arrange on top of sauce.
  5. Spoon 3 tablespoons of the marinade over top, then sprinkle with mint, sliced scallion and sea salt.

Falafel Chopped Braai Salad

Vegans and meat lovers will both love this original braai recipes idea, perfect for both summer and winter braai´s

Ingredients

  • 2 c. canola oil, for frying
  • 2 cloves garlic
  • 1 medium yellow onion, chopped
  • 4 1/2 c. packed baby spinach, divided
  • 2 x 15-ounce cans chickpeas, rinsed
  • 2 tbsp. all-purpose flour
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Kosher salt
  • 6 oz. roughly torn baguette (about 4 cups)
  • 2 pt. 
  • (4 cups) grape tomatoes, quartered
  • 1/4 red onion, finely chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil

Directions

  1. Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
  2. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped.
  3. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 200c and 260c or balls will fall apart; adjust heat as needed.)
  4. In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes.
  5. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper.
  6. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.

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

  1. Cook pasta per package directions.
  2. Meanwhile, heat oil in medium skillet on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.
  3. 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 !

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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

  1. Cook pasta per package directions.
  2. Meanwhile, heat oil in medium pan on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.
  3. When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine.
  4. Fold in bacon, tomatoes, and rocket .
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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braai pasta salad

Braai Succotash Summer Salad

Make the most of summer veggies with this easy braai sidedish idea.

Ingredients

  • 3 tbsp. fresh lemon juice 
  • 3 tbsp. olive oil, divided
  • 1 medium shallot, finely chopped
  • 8 oz. cherry tomatoes, halved
  • 8 oz. green beans, trimmed and thinly sliced on a bias
  • 1 lb. zucchini (about 3 medium), halved lengthwise
  • 4 medium ears corn, husked
  • 1/2 c. torn basil leaves

Directions

  1. Heat grill to medium-high.
  2. In large bowl, whisk together lemon juice, 2½ tablespoons oil and 1/2 teaspoon each salt and pepper; stir in shallot.
  3. Fold in tomatoes and beans. Let marinate while grilling vegetables.
  4. In medium bowl, toss zucchini with remaining 1/2 tablespoon oil and 1/2 teaspoon salt. Place corn and zucchini, cut sides down, on hot grill.
  5. Cover and grill zucchini until grill marks appear, 3 to 4 minutes, then flip and cook 1 minute more. Grill corn until lightly charred and cooked through, turning occasionally, 10 to 12 minutes.
  6. Transfer vegetables to cutting board as they finish cooking.
  7. When cool enough to handle, cut zucchini in half lengthwise, then chop into 1/2-inch pieces.
  8. Cut corn kernels from cobs (you should have about 2 cups). Add zucchini and corn kernels to bowl with tomatoes and toss to combine, then fold in basil. Serve at room temperature or chilled.

Braai Succotash Summer Braai Salad.

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Make the most of summer veggies with this easy braai sidedish idea.

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Ingredients

  • 3 tbsp. fresh lemon juice 
  • 3 tbsp. olive oil, divided
  • 1 medium shallot, finely chopped
  • 8 oz. cherry tomatoes, halved
  • 8 oz. green beans, trimmed and thinly sliced on a bias
  • 1 lb. zucchini (about 3 medium), halved lengthwise
  • 4 medium ears corn, husked
  • 1/2 c. torn basil leaves

Directions

  1. Heat grill to medium-high.
  2. In large bowl, whisk together lemon juice, 2½ tablespoons oil and 1/2 teaspoon each salt and pepper; stir in shallot. Fold in tomatoes and beans. Let marinate while grilling vegetables.
  3. In medium bowl, toss zucchini with remaining 1/2 tablespoon oil and 1/2 teaspoon salt. Place corn and zucchini, cut sides down, on hot grill. Cover and grill zucchini until grill marks appear, 3 to 4 minutes, then flip and cook 1 minute more. Grill corn until lightly charred and cooked through, turning occasionally, 10 to 12 minutes. Transfer vegetables to cutting board as they finish cooking.
  4. When cool enough to handle, cut zucchini in half lengthwise, then chop into 1/2-inch pieces. Cut corn kernels from cobs (you should have about 2 cups). Add zucchini and corn kernels to bowl with tomatoes and toss to combine, then fold in basil. Serve at room temperature or chilled.

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braai potato salad

Summer Braai Peach Caprese Salad

A funky italian twist with fresh cape peaches, is the perfect braai salad recipe idea to give you braai a sweet and savoury kick.

Ingredients

  • 2 peaches, each cut into 8 wedges
  • 2 tbsp. 
  • plus 2 tsp olive oil
  • 1 tsp. grated Meyer lemon zest plus 1 1/2 Tbsp lemon juice
  • 1 tsp. honey
  • Kosher salt and pepper
  • 1/4 c. roasted almonds, chopped
  • 12 oz. fresh mozzarella
  • 1/4 c. fresh basil, torn, plus small leaves, for serving

Directions

  1. Start by gathering 1/4 cup of fresh basil leaves. Ensure they are clean and free from any dirt or debris.
  2. Tear the basil leaves into smaller pieces. This can be done by hand or using a sharp knife. Tearing the leaves helps release their flavors and aroma.
  3. Add the torn basil leaves to your dish according to the recipe instructions. This could involve mixing them into a sauce, sprinkling them over a salad, or incorporating them into a pasta dish.
  4. After you’ve prepared your dish, save some small basil leaves for garnishing. These small leaves can be placed on top of the dish just before serving to add a fresh and visually appealing touch.
  5. Serve your dish with the small basil leaves on top, and enjoy the delightful flavors and fragrance that fresh basil brings to your recipe.
  6. Remember to adjust the amount of basil according to your taste preferences and the specific recipe you are preparing.

Summer Peach Caprese braai Salad

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A funky italian twist with fresh cape peaches, is the perfect braai salad recipe idea to give you braai a sweet and savoury kick.

Ingredients

  • 2 peaches, each cut into 8 wedges
  • 2 tbsp. 
  • plus 2 tsp olive oil
  • 1 tsp. grated lemon zest plus 1 1/2 Tbsp lemon juice
  • 1 tsp. honey
  • Kosher salt and pepper
  • 1/4 c. roasted almonds, chopped
  • 12 oz. fresh mozzarella
  • 1/4 c. fresh basil, torn, plus small leaves, for serving

Directions

  1. Heat grill to medium-high. Brush peaches with 2 teaspoons oil and grill until grill marks appear, about 1 minute per side. Transfer to plate and let cool slightly.
  2. In a small bowl, whisk together lemon juice, honey and 1/4 teaspoon each salt and pepper until honey has dissolved.
  3. Whisk in remaining 2 tablespoons oil; stir in lemon zest and almonds.
  4. Slice mozzarella, arrange on platter and top with peaches. Fold basil into almond mixture and spoon over peaches.
  5. Sprinkle with cracked pepper and small basil leaves if desired.
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