These fresh summer sides are perfect for snacking! Lay out the linen, grab a glass and pass around these flavour-packed dishes at your next al fresco affair.  

Basil, halloumi and nectarine salad 

Serves 4 as a side // Total time 25 minutes

Ingredients  

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
1/4 punnet (5g) fresh basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper   

For the dressing  

1 Tbsp basil pesto
1/4 cup olive oil
1/4 cup sherry vinegar
Pinch of sugar  

Method

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad. 
4. Whisk dressing ingredients together, drizzle over salad, toss and serve immediately.

Slow-roasted rosemary olives 

Serves 1 ½ cups // Total time 1 hour 15 minutes

Ingredients  

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs fresh rosemary
2 slivers (10cm) orange peel
1/4 cup olive oil 
Salt and milled black pepper 

Method

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

Smashed cucumber 

Serves 4 // Total time 20 minutes

Ingredients  

3 packets (180g each) snacking cucumbers
1 wheel (40g) black pepper feta 
1/4 cup olives of choice 
Handful petite herbs, for serving  

For the pickling liquid  

1/2 cup oil
1/4 cup sherry or red wine vinegar
1/2 tsp chilli flakes 
Generous pinch castor sugar  

Method

1. Smash cucumbers lightly with a rolling pin.
2. Break into pieces with your hands.
3. Cut feta into cubes and toss with olives and cucumbers. 
4. Whisk together the oil, vinegar, chilli flakes and castor sugar. 
5. Pour over cucumber and marinate for 20 minutes. 
6. Drain excess liquid, toss with herbs and serve cold as a side.

Creamy sweet potato dip 

Serves 4 // Total time 1 hour 20 minutes

 

Ingredients  

2 large (900g) sweet potatoes
Glug olive oil
Salt and milled black pepper
1/4 cup cream
1/2 tsp ground cumin
Big pinch dried chilli flakes
1 lime, zested and juiced 
1/4 punnet (5g) fresh coriander, chopped 
1/2 small red onion, finely chopped 
2 packets (10 each) cocktail tortillas, halved (or 4 regular-size tortillas, quartered)  

Method

1. Preheat oven to 200°C. 
2. Halve sweet potatoes, toss in oil and season. Place on a greased roasting tray. Bake for 40-50 minutes until tender.
3. Scoop out flesh, discard skins and place in a food processor.
4. Add cream, spices, lime and coriander. Pulse until creamy.
5. Decant into a serving bowl, mix through red onion and season well.
6. Grill tortillas on a hot griddle pan until crisp, then slice into wedges. Serve dip warm with tortilla crisps.

Corn Chimichurri 

Makes 1 cup // Total time 25 minutes

Ingredients  

2 mielies
1 punnet (20g) fresh parsley
1 punnet fresh coriander, chopped 
2 cloves garlic, minced 
1 tsp dried chilli flakes 
1/2 cup olive oil 
1/4 cup white wine vinegar 
1 lemon, juiced 
Salt and milled black pepper  

Method

1. Clean mielies and remove husks.
2. Char on the braai or in a griddle pan until roasted, about 10 minutes. 
3. Cut kernels off cob and combine with remaining ingredients in a bowl. 
4. Season and serve as a topping. This works well on sliced beet, pork or sticky roasted vegetables.

Grilled vegetable salad 

Serves 4 // Total time 25 minutes

 

Ingredients  

1/2 cup olive oil 
2 lemons, zested and juiced 
1/4 punnet (5g) fresh parsley, chopped 
1/4 punnet (5g) fresh mint, chopped 
1 clove garlic, finely chopped 
1 punnet (350g) baby marrows 
1 punnet (300g) patty pans  

Method

1. Whisk together half the oil, lemon zest and juice, parsley, mint, and garlic. 
2. Slice baby marrows and patty pans lengthways, season and toss through remaining olive oil. 
3. Grill vegetables on both sides in a griddle pan over a high heat until tender and charred. 
4. Add vegetables to a serving bowl, toss through dressing and serve.

Summer slaw 

Serves 4 // Total time 20 minutes

Ingredients  

1 packet (300g) store-bought coleslaw salad 
1 stalk celery, sliced 
1 apple, cut into matchsticks 
2 mini cucumbers, sliced 
1/2 cup buttermilk 
1/4 cup mayonnaise 
1 lemon, juiced and zested 
1/4 punnet (5g) fresh parsley 
Generous pinch chilli flakes 

Method

1. Combine coleslaw, celery, apple and cucumbers in a serving bowl.
2. In a jug, whisk together buttermilk, mayonnaise, lemon juice and zest, parsley and chilli flakes.
3. Pour dressing over salad and toss together.
4. Serve alongside your creamy potato dip. 

  

Words: Chad January

Photography: Fresh Living Magazine