Tag: south african braai salads recipe

Greek Braai Salad Recipe

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Ingredients

  • 3 tbsp.  red wine vinegar 
  • 2 tbsp. olive oil
  • 2 tsp.  confectioners’ sugar
  • Kosher salt and pepper
  • 2 tbsp. capers, drained and roughly chopped
  • 1 tsp.  chopped fresh oregano
  • 500g mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
  • 8 oz.  Persian cucumbers, cut into 1/4-in.-thick rounds
  • 1/2 very small red onion, thinly sliced
  • 1/3 c. pitted Kalamata olives, halved
  • Feta cheese, cut into small cubes, for serving

Directions

  1. In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano. 
  2. Arrange tomatoes and cucumbers on a platter and scatter onion and olives on top. Spoon dressing over salad and serve with feta if desired. 

Warm Grilled Leek Potato Braai Salad

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This warm healthy braai salads idea is a winner for a winter braai!

Ingredients

  • 2 lb. new red potatoes
  • Kosher salt and pepper
  • 1 tsp garlic salt
  • 2 medium leeks, white and light green parts only, halved lengthwise
  • 3 tbsp. plus 2 tsp olive oil
  • 1 tbsp. finely grated lemon zest
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp rosemary
  • 2 tbsp. cider vinegar
  • 2 tbsp. whole-grain mustard

Directions

  1. Heat grill to medium-high. Place potatoes in large pot, add enough cold water to cover by 2 inches, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 12 to 15 minutes. Drain and run under cold water to cool. 
  2. While potatoes cook, brush leeks with 2 teaspoons oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more.
  3. Transfer to bowl, cover with plastic wrap and let sit at least 5 minutes.
  4. Meanwhile, in a large bowl, combine lemon zest, pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper. 
  5. Halve potatoes, or quarter if large.
  6. Chop leeks and toss with vinaigrette, then fold in potatoes.

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.

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

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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.

Crispy Braai Salad with honey & ginger

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, ,

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.

Butternut Squash Braai Salad

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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