Tag: south african salads recipes for braai

Feta, chorizo and braai potato salad

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Ingredients

  • 2kg medium potatoes, peeled, roughly chopped into 5cm pieces
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 dried chorizo, roughly chopped
  • 1/2 cup (150g) whole egg mayonnaise
  • 2 tbs sour cream
  • 3 cups chopped mixed herbs (we used dill, parsley, mint & oregano), plus extra to serve
  • 1 spring onion, cut into rounds
  • 1 cup (200g) feta, cut into thin slices

Directions

  1. Place potato in a large saucepan and cover with cold salted water.
  2. Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife.
  3. Drain and cool slightly, then place in a bowl and toss with 2 tbs vinegar and 1 tbs oil. Season and set aside to cool completely.
  4. Meanwhile, heat remaining 2 tbs oil in a non-stick frypan over medium heat. Add chorizo and cook, stirring, for 8-10 minutes until crispy.
  5. Drain on paper towel.
  6. Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar.
  7. Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and chorizo to serve.

Piemontaise Braai Potato Salad

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Ingredients

  • 1kg baby potatoes, scrubbed
  • 4 eggs
  • 400g mixed baby heirloom tomatoes, halved
  • 200g sliced ham, torn
  • 6 cornichons, thinly sliced
  • 1/2 cup loosely packed flat-leaf parsley leaves, plus extra to serve
  • Baby red vein sorrel leaves, to serve

MAYONNAISE

  • 2 egg yolks, at room temperature
  • 11/2 tbs Dijon mustard
  • 2 tsp lemon juice
  • 3/4 cup (180ml) grapeseed oil

Directions

  1. For the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whiz to combine. With the motor running, gradually add the oil until combined.
  2. Add a little warm water, 1 tsp at a time, if mayonnaise is too thick. Season to taste and set aside until ready to use.
  3. Place the potatoes in a large saucepan of lightly salted water, bring to the boil over a high heat, then reduce heat to medium and simmer for 20-25 minutes or until potatoes are tender but still firm and not falling apart.
  4. Drain. When cool enough to handle, slice into 1cm-thick rounds.
  5. Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil over a medium heat. Cook for 6 minutes from the boil for soft-boiled, or adjust time to cook to your liking.
  6. Drain and refresh in cold water, then carefully peel the eggs and cut into halves. Set aside.
  7. Place the potato, egg, tomato, ham and cornichon in a large bowl, and gently toss to combine. Add parsley and enough mayonnaise to just coat the salad ingredients. Season to taste and toss gently to combine. Scatter with extra parsley and baby sorrel leaves. Serve immediately

Lemony jalapeño and parmesan ‘mayo’ Braai Potato Salad

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Ingredients

  • 1kg baby chat potatoes
  • Juice of 2 lemons
  • 2 preserved lemon quarters, finely chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 2/3 cup (50g) finely grated parmesan
  • 1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve
  • 5 fresh jalapeños, finely chopped
  • 150g feta, thinly sliced
  • 6 baby cucumbers, thinly sliced into rounds

Directions

  1. Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside.
  2. Place lemon juice, preserved lemon, oil and parmesan in a blender and whiz until thick and emulsified.
  3. Transfer to a large bowl and stir through parsley and jalapeño. Season, then stir in potato.
  4. Place feta in a serving bowl and top with potato mixture, baby cucumber and extra parsley to serve.

Smoked chicken and avocado Braai Summer Salad

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Ingredients

  • 1/3 cup (80ml) light soy sauce
  • Juice of 1 lime
  • 1 tablespoon mirin
  • 50ml olive oil
  • 1 tablespoon balsamic vinegar
  • 1 smoked chicken or 4 smoked chicken breasts, meat shredded
  • 225g cherries (or dried if you cant get fresh)
  • 2 avocados, flesh chopped
  • 100g baby rocket leaves
  • 1/2 cup almonds
  • 1 small red onion, thinly sliced

Directions

  1. Place soy, lime juice, mirin, oil and vinegar in a screwtop jar. Shake well and season with salt and pepper.
  2. Toss chicken, cherries, avocado, rocket and almonds in a bowl with dressing.
  3. Place on plates and top with onion.

Fiery asian grilled cucumber braai salad

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Ingredients

  • 6 (900g total) Lebanese cucumbers, halved lengthways
  • 1/4 cup (60ml) grapeseed oil
  • 6 garlic cloves, thinly sliced
  • 1/4 cup (15g) fried Asian shallots
  • Shichimi togarashi, to serve

SESAME DRESSING

  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • 2cm piece fresh ginger (10g), finely grated
  • 1 tbs toasted sesame seeds
  • 2 tbs rice wine vinegar
  • 1 tsp shichimi togarashi

Directions

  1. Preheat a braai grill to high.
  2. Toss cucumber halves in 1 tbs oil.
  3. Grill, cut side down, for 3 minutes or until lightly charred. Set aside.
  4. Place remaining 2 tbs oil in a small frypan over medium-low heat.
  5. Add garlic and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove and drain on paper towel.
  6. For the sesame dressing, place all ingredients in a small bowl and whisk to combine.
  7. Arrange grilled cucumber on a serving platter and spoon over the dressing.
  8. Top with garlic and fried shallots. Sprinkle with shichimi togarashi to serve.

Braai potato salad with tamarind

Braai Potato Salad with Tamarind is a tantalizing twist on the classic barbecue side dish. This salad combines tender, smoky grilled potatoes with a tangy and slightly sweet tamarind dressing, creating a unique and flavorful accompaniment to any braai. Fresh herbs, crunchy vegetables, and a hint of spice round out the dish, making it a refreshing and exciting addition to your outdoor feasts. Perfect for adding a touch of exotic flavor to your next barbecue, this potato salad is sure to impress and delight your guests.

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Ingredients

  • 1kg kipfler potatoes, scrubbed and cut lengthways into 1cm-thick slices
  • 2 tbs olive oil
  • 90g (1/4 cup) tamarind paste or purée
  • 70g (1⁄3 cup) brown sugar
  • 125g (1⁄2 cup) thick natural yoghurt
  • Juice of 1⁄2 lemon
  • 2 celery stalks, trimmed and finely chopped
  • 2 spring onions, white and green parts thinly sliced
  • 30g (1/4 cup) slivered almonds, toasted
  • 1/4 cup shredded mint, plus extra to serve

Directions

  1. Preheat a barbecue grill to high. Place the potato in a large bowl and drizzle with the olive oil.
  2. Toss until well coated, then season well and toss again. Grill the potato for a minute each side or until charred and tender.
  3. Meanwhile, get your caramel ready. Combine the tamarind, sugar and 60ml (1/4 cup) water in a small saucepan and stir over very low heat until the sugar has dissolved.
  4. Increase the heat slightly and bring to a gentle simmer; be careful, the mixture can spit as it starts to bubble. Simmer for 5-7 minutes until the syrup is nice and thick.
  5. Combine the yoghurt and lemon juice in a jug and season well.
  6. Place the celery, spring onion, almonds and shredded mint in a bowl and toss to combine.
  7. Arrange half the potato slices on a serving platter. Dot half the yoghurt mixture and half the tamarind caramel on top, then sprinkle with half the celery mixture.
  8. Repeat the layers, then scatter with the extra mint leaves and a sprinkling of salt and serve.

Warm grilled potato braai salad

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Ingredients

  • 1kg small chat potatoes
  • 100ml extra virgin olive oil
  • 5 spring onions, thinly sliced on an angle
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 2 teaspoons chopped fresh oregano
  • 1/2 cup (75g) pitted kalamata olives, halved
  • 1 cup (80g) shaved parmesan

Directions

  1. Preheat the oven to 190°C.
  2. Place the potatoes in a baking dish.
  3. Drizzle with 1 tablespoon oil, season and cover with foil. Bake for 50-60 minutes, until tender. Allow to cool slightly.
  4. 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.
  5. 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.
  6. Transfer potatoes to a large serving bowl, then pour over the dressing and toss to coat well. Scatter with the parmesan, then serve warm.

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

Potato Braai Salad with Creamy Salsa Verde Dressing is a refreshing and vibrant take on the traditional potato salad. Grilled potatoes add a smoky depth, while the creamy salsa verde dressing infuses the dish with zesty, herbaceous flavors. This salad is packed with fresh herbs, tangy capers, and a hint of garlic, creating a delightful balance of tastes and textures. Perfect for any barbecue or picnic, this salad brings a burst of summer flavors that will elevate your outdoor dining experience.

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.
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