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Braai sides that will steal the show

Any braai isn’t complete without a side! Have your pick of 5 braai-side solutions that’ll steal the show.  

Charred broccoli 

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 



  1. Blanch 1 packet (230g) tenderstem broccoli in salted water for 2 minutes.  
  2. Plunge into a bowl of iced water, drain and pat dry.  
  3. Braai over medium heat for 5 minutes or until lightly charred.  
  4. 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.)  
  5. 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.  
  6. 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

For dressing 

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


  1. Boil 750g unpeeled and halved potatoes in salted water for 10 minutes, drain.  
  2. Brush with 1/2 cup olive oil.  
  3. Grill potatoes over hot coals for 2-4 minutes a side until lightly charred.  
  4. 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.  
  5. Toss piping-hot potatoes with dressing, 100g fresh spinach and 1 finely sliced red onion in a bowl. 

 Also read: Tips and Tricks for Getting the Best out of Your Braai

Falafel patties 

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

For sauce 

1/2 cup plain yoghurt
2 Tbsp chopped fresh mint
1/2 lemon

For serving 

Baby salad leaves
Garlic bread


  1. 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.  
  2. Add 1/2 cup thawed frozen peas and a second can of drained and rinsed chickpeas. Pulse until chunky.  
  3. Portion into 8 falafels and refrigerate for 1 hour.  
  4. Brush falafels with 3 Tbsp oil and cook on a griddle pan over high heat for 2-3 minutes a side.  
  5. For the sauce, combine 1/2 cup plain yoghurt, 2 Tbsp chopped fresh mint, and juice and zest of 1/2 lemon.  
  6. 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 mielies
4 cup butter
1/4 cup oil
2 spring onions, sliced
2 discs (80g) feta  


  1. Whip 1/2 cup room-temperature butter, 1/4 cup drained chopped peppadews and 1/4 cup chopped parsley together.  
  2. Roll into a log using clingwrap and refrigerate.  
  3. Boil 4 mielies in salted water for 5 minutes, then drain.  
  4. Mix 1/4 cup butter and 1/4 cup oil together and brush over mielies. Braai for 5-8 minutes or until charred.  
  5. 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


  1. Combine cheeses and thyme leaves in a bowl. 
  2. Knock down bread dough and divide into 8 portions. 
  3. Stretch each portion into a rough disc using your fingers. 
  4. Place 2-3 Tbsp cheese mixture into the centre of each disc. 
  5. Fold over the sides and pinch all around to enclose filling. 
  6. Repeat with remaining dough and cheese. 
  7. Place buns over medium coals and cook for 4-5 minutes, brushing with melted butter and turning regularly. Serve hot.

Also read: Dietician Aziwe Booi shares a healthier take on braai sides

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