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Ingredients:
700g. green beans, ends trimmed
3 tbsp. extra-virgin olive oil
2 tbsp. soy sauce
1 tbsp. chili garlic paste
2 tsp. honey
Pinch red pepper flakes
Kosher salt
Sesame seeds, for garnish
Thinly sliced green onions, for garnish
Roasted peanuts, chopped (optional)
Directions
Preheat grill to medium-high heat. In a large bowl, whisk together oil, soy sauce, chili garlic paste, honey, and red pepper flakes, then add green beans and toss to coat. Season with salt.
Place green beans on braai and cook until charred all over, about 7 minutes total. (If you’re using a grill, lay a thick piece of foil over grates and place green beans on top. Grill as instructed.)
Garnish with sesame seeds, green onions, and peanuts.
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Ingredients
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. crushed red pepper flakes
7 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, lightly crushed
4 skinless, boneless chicken thighs, cut into (¾”) pieces
Kosher salt
2 Tbsp. fresh lime juice
2 ripe avocados, sliced
2 small ripe mangoes, sliced
¼ red onion, thinly sliced
6 cups torn Little Gem or green lettuce leaves
1 cup cherry tomatoes, halved
Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving)
Directions
Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium.
Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high.
Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes.
Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.
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In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.
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Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.
Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.
Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.
Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes, grated eggs, and pickles to bowl and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.
1KG Yukon Gold potatoes, unpeeled and cut into 1-in. cubes (about 6 cups)
4 large eggs
1/2 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon celery seeds
1/2 teaspoon black pepper
1/2 cup chopped celery (from 1 stalk)
1/4 cup chopped cornichons
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
Braai Salad Directions
Pour water into a programmable pressure multicooker (such as Instant Pot). Place potato cubes in a steamer basket, and place inside cooker.
Place eggs on top of potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker.
Remove potatoes and eggs from cooker. Gently transfer eggs to a bowl filled with ice water. Let potatoes and eggs stand until cool enough to handle, about 5 minutes.
While potatoes and eggs cook, whisk together mayonnaise, mustard, vinegar, salt, celery seeds, and pepper in a large bowl. Place in refrigerator until ready to use.
Add warm potatoes to mayonnaise mixture in bowl; toss gently to coat. Stir in chopped celery, cornichons, chives, and dill. Peel cooled eggs, and chop; gently stir into potato mixture. Serve warm or at room temperature.
1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped
Braai Salad Directions
Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes.
Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.
Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.
