Any braai isn’t complete without a side! Have your pick of 5 braai-side solutions that’ll steal the show.
Serves 4 // Total time 20 minutes
1 packet (230g) tenderstem broccoli
1 Tbsp sesame seeds
1/4 cup flaked almonds
For yoghurt sauce
1/2 cup yoghurt
1 Tbsp tahini
1 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp honey
1 tsp cumin
- Blanch 1 packet (230g) tenderstem broccoli in salted water for 2 minutes.
- Plunge into a bowl of iced water, drain and pat dry.
- Braai over medium heat for 5 minutes or until lightly charred.
- Mix 1/2 cup yoghurt, 1 Tbsp tahini, 1 Tbsp olive oil, 2 Tbsp lemon juice, 1 Tbsp honey and 1 tsp cumin together and season (loosen with a little water, if you like.)
- Dry-fry 1 Tbsp sesame seeds and 1/4 cup flaked almonds over high heat until browned, mix with ¼ cup crispy onions and set aside.
- Dress broccoli in yoghurt sauce and serve scattered with the nut and seed mix.
Grilled potato salad
Serves 4-6 // Total time 25 minutes
750g potatoes, unpeeled and halved
1/2 cup olive oil
100g fresh spinach
1 finely sliced red onion
1/4 cup olive oil
1/4 cup white balsamic vinegar
2 Tbsp mustard
2 Tbsp honey
2 crushed cloves garlic
Salt and milled black pepper
- Boil 750g unpeeled and halved potatoes in salted water for 10 minutes, drain.
- Brush with 1/2 cup olive oil.
- Grill potatoes over hot coals for 2-4 minutes a side until lightly charred.
- For the dressing, add 1/4 cup olive oil, 1/4 cup white balsamic vinegar, 2 Tbsp mustard, 2 Tbsp honey, 2 crushed cloves garlic, salt and milled black pepper to a jar. Shake well to combine.
- Toss piping-hot potatoes with dressing, 100g fresh spinach and 1 finely sliced red onion in a bowl.
Serves 8 • Total time 45 minutes, plus refrigeration
1 can (410g) chickpeas
20g chopped fresh parsley
5g chopped fresh dill
1 clove garlic
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried chilli flakes
1/2 finely chopped red onion
2 Tbsp flour
1/2 cup thawed frozen peas
3 Tbsp oil
1/2 cup plain yoghurt
2 Tbsp chopped fresh mint
Baby salad leaves
- Place 1 can (410g) drained and rinsed chickpeas in a food processor along with 20g chopped fresh parsley, 5g chopped fresh dill, 1 clove garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp dried chilli flakes, 1/2 finely chopped red onion, and 2 Tbsp flour. Season and blitz until smooth.
- Add 1/2 cup thawed frozen peas and a second can of drained and rinsed chickpeas. Pulse until chunky.
- Portion into 8 falafels and refrigerate for 1 hour.
- Brush falafels with 3 Tbsp oil and cook on a griddle pan over high heat for 2-3 minutes a side.
- For the sauce, combine 1/2 cup plain yoghurt, 2 Tbsp chopped fresh mint, and juice and zest of 1/2 lemon.
- Serve falafels warm on a bed of baby leaf salad with braaied garlic bread on the side.
Peppadew loaded braai mielies
Serves 4 • Total time 30 minutes
1/2 cup butter, room-temperature
1/4 cup peppadews, drained and chopped
1/4 cup parsley, chopped
4 cup butter
1/4 cup oil
2 spring onions, sliced
2 discs (80g) feta
- Whip 1/2 cup room-temperature butter, 1/4 cup drained chopped peppadews and 1/4 cup chopped parsley together.
- Roll into a log using clingwrap and refrigerate.
- Boil 4 mielies in salted water for 5 minutes, then drain.
- Mix 1/4 cup butter and 1/4 cup oil together and brush over mielies. Braai for 5-8 minutes or until charred.
- Serve mielies immediately, loaded with 2 sliced spring onions, 2 discs (80g) crumbled feta and knobs of peppadew butter.
Serves 8 • Total time 30 minutes
1/2 cup grated Cheddar
1/2 cup grated mozzarella
3 Tbsp fresh thyme leaves
1kg store-bought bread dough
Melted butter, for brushing
- Combine cheeses and thyme leaves in a bowl.
- Knock down bread dough and divide into 8 portions.
- Stretch each portion into a rough disc using your fingers.
- Place 2-3 Tbsp cheese mixture into the centre of each disc.
- Fold over the sides and pinch all around to enclose filling.
- Repeat with remaining dough and cheese.
- Place buns over medium coals and cook for 4-5 minutes, brushing with melted butter and turning regularly. Serve hot.