Give your braai sides an upgrade with this grilled pawpaw and red onion salad with spicy dressing – all done on the braai!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
For the salad
2 red onions, halved, roots attached
6 baby onions, halved, roots attached
Olive oil, to brush
1 pawpaw, sliced into wedges
125 g mozzarella, cubed
Rocket, to serve
For the dressing
¾ cup olive oil
⅓ cup apple cider vinegar
⅓ cup honey
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
½ tsp pepper
Handful mint
1 tbsp poppy seeds

METHOD
For the salad
1. Brush onions with olive oil and braai for 15–20 minutes, until charred.
2. Braai pawpaw wedges for 1 minute on each side, until charred. Chop roughly.
For the dressing
1. Use a blender to blitz together all dressing ingredients, except poppy seeds. Then stir in the poppy seeds.
2. To serve, toss the onions, pawpaw, mozzarella and rocket with the dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Keen for another delicious way to enjoy your summer pawpaw fruit? Try our pawpaw and ginger smoothie!

The post Grilled pawpaw and red onion salad with spicy dressing appeared first on MyKitchen.

Musician J’Something shared some of his favourite recipes with us, including these delicious cumin flatbreads with garlic and chilli! They make perfect sides to pair with your braai meat, veg or hummus.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
1 tsp cumin seeds
250 g double-cream plain yoghurt
250 g self-raising flour
1 tsp baking powder
1 tsp crushed garlic
Pinch salt
Chilli flakes, to taste
Olive oil, to drizzle

METHOD
1. Toast the cumin in a dry pan for a few seconds, until fragrant.
2. Mix the cumin seeds with the remaining ingredients (except the oil) until a dough forms.
3. On a lightly floured surface, knead the dough until smooth and springy.
4. Divide the dough into 8 balls and roll them out into circles.
5. Brush each circle with olive oil and cook on a hot griddle pan for about 3 minutes per side, until griddle lines form.

Recipe: J’Something
Styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post Cumin flatbreads with garlic and chilli appeared first on MyKitchen.

Roast onions on the braai are a must the next time you light up the fire. Stuff them with your favourite cheese (we used Parmesan) and they will quickly become an outdoor favourite.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
4 small onions, peeled
Olive oil, to fry and drizzle
4 sprigs rosemary, chopped
2 cloves garlic, peeled and finely chopped
1 cup grated Parmesan
½ cup thick cream
Salt and pepper

METHOD
1. Get your fire going.
2. Boil the onions in a pot for 15 minutes, or until slightly tender. Remove from the pot and leave to cool.
3. Remove the top 2–3 cm of each onion, finely chop and set aside. Trim the base of each onion so it sits upright. Scoop out about 1 tbsp from the inside of each onion, making sure to keep the outer layers intact. Chop the insides and set aside.
4. Fry the onion off-cuts, half the rosemary and all the garlic until the onions are soft, about 5 minutes. Remove from the heat, add half the Parmesan and all the cream. Season.
5. Spoon some of the mixture into each onion. Sprinkle with the remaining rosemary and Parmesan, and drizzle with a little oil, then wrap the onions in tinfoil.
6. Cook the onions on the braai grid for about 25 minutes, until they are tender.

The post Cheesy stuffed roast onions appeared first on MyKitchen.