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.

Mzansi Cuisine Style food blogger Thuli Gogela shows us how to make the perfect barbecue chicken wings with this tasty local recipe!

MAKES 15 // COOKING TIME 1 hour 55 min

INGREDIENTS
15 chicken wings
2 tbsp barbecue spice
6 tbsp soy sauce
4 tbsp tomato sauce
4 tbsp honey
2 tbsp olive oil
3 spring onions, sliced, to serve
1 cup coriander, to serve

METHOD
1. Light the braai or preheat the oven to 200°C.
2. Pat the chicken wings dry with paper towel and pop into a bowl.
3. Mix together the barbecue spice, soy sauce, tomato sauce, honey and olive oil. Pour over the chicken wings and toss, until they are all fully coated.
4. Allow to marinate in the refrigerator for at least an hour, but preferably overnight.
5. Braai the chicken wings over hot coals, brushing with extra marinade throughout, until cooked through. Make sure the coals aren’t too hot otherwise the chicken will be dark on the outside but raw inside. Or cook them in the oven for 35-40 minutes, basting throughout, until done.
6. Serve with onion and coriander.

Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Peri-peri chicken wings are another South African foodie favourite that we just can’t get enough of!

The post Foodie Thuli Gogela’s famous Barbecue chicken wings appeared first on MyKitchen.

Enjoying delicious snacks right off the braai is one of the best parts! Enjoy this healthy treat of chargrilled chicken strips with red pepper hummus.

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the chargrilled chicken strips
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup oil
1 lemon, juiced
2 tsp Worcestershire sauce
1 garlic clove, grated
1 tbsp mustard
2 tsp honey
4 chicken breasts, cut into strips
For the red pepper hummus
2 red peppers, halved with seeds removed
1 tin chickpeas, drained and liquid reserved
3 tbsp tahini
3 tbsp olive oil
1 lemon, juiced
2 garlic cloves, chopped
1½ tsp paprika
1 tsp cumin
To serve
2 tbsp sesame seeds
½ cup micro herbs

METHOD
For the chargrilled chicken strips
1. Whisk the soy sauce, vinegar, oil, lemon juice, Worcestershire sauce, garlic, mustard and honey together. Season to taste with salt and black pepper.
2. Place the chicken strips in a bowl. Pour over the marinade and toss to coat. Cover and set aside to marinate for at least 30 minutes.
3. Braai the chicken strips for 4–5 minutes per side or until cooked.
For the red pepper hummus
1. Place the red peppers skin-side down on the grill and braai for 12–15 minutes until the skin has blackened. Transfer the peppers to a bowl and cover with cling film. Let them cool for 10 minutes.
2. Peel the skins off the peppers and throw away.
3. Transfer the flesh of the peppers to a food processor. Add the chickpeas, tahini, olive oil, lemon juice, garlic, paprika and cumin and blend until smooth.
4. Mix in the reserved chickpea liquid, 1 tbsp at a time, until the desired consistency is reached, about cup in total.
To serve
1. Scrape the hummus into a bowl and top with sesame seeds and micro herbs.
2. Serve with chicken strips on the side.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Not a fan of red pepper? Try J’Something’s classic chickpea hummus!

The post Chargrilled chicken strips with red pepper hummus appeared first on MyKitchen.