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Celebrate braai season with vibrant, flavour-packed sides that bring freshness and flair to every braai — because great company deserves more than just good meat. 

Basil, halloumi & nectarine salad 

Serves 4 

This fresh and bright salad with stone fruit and halloumi makes a great accompaniment to grilled meats or as a meal on its own. 

Ingredients

4 nectarines, sliced
1 avocado, cubed
1 packet (80g) rocket
¼ punnet (5g) basil leaves
1 block (250g) halloumi, sliced
1 punnet (250g) mini plum tomatoes, halved 

For the dressing 

1 Tbsp basil pesto
¼ cup olive oil
¼ cup sherry vinegar or white balsamic vinegar
Pinch of sugar 

Method

1. Place nectarines, avocado, rocket, basil and tomatoes in a salad bowl of your choosing.
2. Season halloumi and heat a griddle pan over medium heat.
3. Grill halloumi until golden all around, cool slightly for a moment and then pile on top of salad. (You can also braai the halloumi over medium-hot coals for 5-8 minutes.)
4. Whisk together the dressing ingredients.
5. Pour dressing over salad, toss and serve immediately.

Grilled marrow salad 

Serves 4 

Take your veggie side dishes up a notch and serve this with any protein. 

Whisk together cup olive oil, juice and zest of 2 lemons, ¼ punnet (5g) of each chopped parsley and mint and 1 finely chopped garlic clove. Set aside. Slice 1 punnet (350g) baby marrows and yellow patty pans lengthways. Season and toss in ¼ cup olive oil. Griddle both sides over a high heat. Pour dressing over the marrows and serve with lemon wedges. 

Smashed cucumber 

Serves 4 

This punchy cucumber salad adds a bright, tart and crunchy element to any dish.

Smash 3 packets (180g each) baby cucumbers lightly with a rolling pin. Break into pieces with your hands. Toss with the 1 wheel (40g) cubed black pepper feta and ¼ cup olives of choice. Whisk the dressing ½ cup olive oil, ¼ cup of sherry vinegar, ½ tsp chilli flakes and a big pinch of caster sugar. Pour over the cucumbers, set aside to marinate for at least 20 minutes. Serve cold as a side. 

Seasonal spring greens tart 

Serves 4-6 

A healthier alternative to a warm pie, filled with green veggies. 

Ingredients

1 packet (400g) shortcrust pastry, defrosted
5 large eggs
¾ cup of cream
½ bag (100g) baby spinach, roughly chopped
1 cup frozen peas
1 log (100g) goat’s cheese, sliced
Salt and milled pepper 

For serving 

Mange tout
Watercress
Rocket
Pumpkin seeds 

Method

1. Preheat oven to 180°C.
2. Roll out the pastry to 3mm thick on a floured surface and cut into a square.
3. Fold into a 22cm greased tart tin or springform cake tin.
4. Whip together eggs and cream and season.
5. Add the spinach, peas and goat’s cheese.
6. Pour over the pastry.
7. Bake for 25-30 minutes or until just set and golden.
8. Pile over fresh greens and scatter over the seeds for serving

Falafel patties 

Serves 8 

A middle Eastern classic, these patties are a healthy protein to add to any warm bowl or platter with dips. 

Ingredients

2 cans (400g each) chickpeas, drained
1 punnet (20g) parsley, roughly chopped
¼ cup (5g) dill, chopped
1 clove garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp dried chilli flakes
2 Tbsp flour
½ red onion, finely chopped
½ cup frozen peas
2 Tbsp olive oil
Salt and milled pepper 

For the sauce 

½ cup plain yoghurt
2 Tbsp chopped mint
½ lemon, zested and juiced
Baby leaf salad and garlic braai bread, for serving 

Method

1. Place half the chickpeas, parsley, dill, garlic, spices, flour and chopped red onion in a food processor.
2. Blitz ingredients until smooth then season.
3. Add remaining chickpeas and frozen peas then pulse on low speed until chunky.(This creates texture for your falafel patties.) 
4. Form mixture into eight fi rm patties and refrigerate for at least an hour.
5. Brush patties with olive oil and place on the griddle straight from the fridge over a high heat for 2–3 minutes on each side.
6. Mix all the yoghurt sauce ingredients together.
7. Serve hot or cold with fresh baby leaves and braai bread on the side

Creamy charred broccoli 

Serves 4

Elevate your broccoli game with this creamy, tangy and crowd-pleasing dressing 

Ingredients

1 packet (230g) tenderstem broccoli
½ cup plain yoghurt
2 Tbsp lemon juice
1 Tbsp of each tahini, olive oil and honey
1 tsp cumin
Salt and milled pepper 

For the seed mix 

1 Tbsp sesame seeds
¼ cup flaked almonds
¼ cup crispy onions 

Method

1. Blanch broccoli in salted boiling water for 2 minutes.
2. Plunge into iced water, remove and pat dry.
3. Grill or braai over medium heat for about 5 minutes or until lightly charred.
4. Mix together the yoghurt, lemon juice, tahini, olive oil, honey and cumin and season. (Loosen with a little water for a thinner sauce.) 
5. Dry-fry seeds and nuts over high heat until browned and mix with the crispy onions.
6. Dress broccoli in yoghurt sauce and serve scattered with the seed mix.

Peppadew-loaded braaied mielies 

Serves 4 

It’s a mandatory side dish at any braai! 

Ingredients

For the peppadew butter 

½ cup butter, at room temperature
¼ cup Peppadews, drained
¼ cup (5g) Italian parsley, roughly chopped 

4 mielies
¼ cup of each melted butter and olive oil blend
2 spring onions, sliced
2 wheels (80g) black pepper feta, crumbled
1 Whip the butter, Peppadews and parsley together. 

Method

2. Roll into a log using clingfilm and refrigerate.
3. Boil mielies in salted water for 5 minutes. Drain.
4. Brush with olive oil butter.
5. Braai for 5-8 minutes or until charred.
6. Serve immediately loaded with spring onions, feta and knobs of Peppadews butter.

Grilled potato salad 

Serves 4-6 

A flavourful spin on the braai classic must-have potato salad. 

Ingredients

750g potatoes
½ cup olive oil
½ packet (100g) baby spinach
1 small red onion, finely sliced 

For dressing 

¼ cup olive oil
¼ cup white balsamic vinegar
2 Tbsp mustard
2 Tbsp honey
2 cloves garlic, crushed
Salt and milled pepper 

Method

1. Boil potatoes in salted water for 10 minutes, then drain.
2. Cut potatoes in half and brush with olive oil.
3. Grill over hot coals for about 2-4 minutes a side until lightly charred.
4. Place dressing ingredients into a jar and shake well to combine.
5. Toss the potatoes with dressing, spinach and red onions while still piping hot.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine

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One roll of phyllo pastry, two amazing recipes – what’s not to love? From savoury to sweet, these simple yet scrumptious dishes will have you making the most of every flaky layer. 

Chicken & broccoli phyllo rolls  

Makes 4

This is an easy way to load your meals with veggies. Try using baby marrow, peppers, corn or cabbage instead.    

Ingredients  

2 Tbsp olive oil + extra for brushing
300g leeks, thinly sliced
½ head broccoli, finely chopped
2 chicken breasts, cooked and shredded
½ cup plain yoghurt
Handful each mint and dill, roughly chopped
Salt and milled pepper
8 sheets phyllo pastry, defrosted
2 Tbsp prepared seed and nut sprinkle, crushed  

Method 

1. Preheat oven to 180°C.
2. Heat a pan over medium-low heat and add a glug of oil.
3. Add the leeks and fry until softened, about 10 minutes.
4. Mix together leeks, broccoli, chicken, yoghurt, mint and dill. Season mixture well.
5. Brush 2 sheets pastry with oil and layer on top of each other.
6. Place ¼ of the chicken mixture in one corner of pastry and roll up diagonally, tucking in the sides as you go, to make a large spring-roll shape.
7. Repeat with remaining chicken and pastry, then brush each parcel with oil.
8. Scatter seed and nut sprinkle over rolls.
9. Bake for 15-20 minutes, until golden. Serve warm with a salad, if you like.

Compiled by: Sjaan Van Der Ploeg 
Recipes & photographs: Fresh Living Magazine 

Pistachio and rose syrup baklava  

Serves 8-10  

Ingredients 

8-10 phyllo pastry sheets, defrosted
1 Tbsp ground cinnamon
1 large bag (300g) mixed nuts, (we used pistachios, pecans and almonds) finely chopped |
¼ cup dates, finely chopped
½ cup (125ml) melted butter
½ cup sugar
1 cup water
¼ cup orange juice
3 Tbsp rose syrup  

Method  

1. Preheat oven to 170°C.
2. Unroll pastry onto a lightly floured surface and cover with a damp cloth to prevent the pastry from drying out.
3. Combine cinnamon, nuts and dates in a bowl.
4. Brush a large 34x39cm rectangular baking tray with melted butter.
5. Cut phyllo pastry to neatly fit into the tray, making sure none of the edges are overlapping.
6. Place 2 sheets of phyllo into the bottom of the baking tray and brush with melted butter.
7. Sprinkle over about 2-3 Tbsp of the cinnamon nut mixture, spreading evenly.
8. Repeat process with remaining phyllo, nut mixture and melted butter.
9. Using a sharp knife, cut baklava into 4 long rows and then diagonally 9 times to create a diamond shape. Make sure to cut all the way through. 
10. Bake for about 35-40 minutes or until golden and crispy.
11. Meanwhile, combine sugar, water, orange juice and rose syrup in a pot. Reduce the heat and simmer gently for about 10-12 minutes. 
12. Remove baklava from the oven and immediately pour over syrup.
13. Cool completely before serving.

Cook’s note: Make sure to cut all the way through before baking to prevent it breaking once cooked.   

Photography: Zhann Solomons 

Also read: 3 golden rules of pastry 

The post 2 Tasty recipes with one roll of phyllo pastry appeared first on MyKitchen.

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

Ingredients

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 

Method

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 

Ingredients

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

Method

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 

Ingredients

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

Method

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

Ingredients

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  

Method

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. 

Roosterkoek 

Serves 8 • Total time 30 minutes

Ingredients

1/2 cup grated Cheddar
1/2 cup grated mozzarella
3 Tbsp fresh thyme leaves
1kg store-bought bread dough
Melted butter, for brushing

Method

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

The post Braai sides that will steal the show appeared first on MyKitchen.

The MK team whips up a Passover-inspired feast to show off traditional flavours with twists the whole family can enjoy.   

Roasted beetroot and citrus salad 

Serves 4 • Total Time 35-40 Min 

Ingredients

FOR THE SALAD  

6-8 baby beetroots, halved 
glug olive oil  
aalt and milled black pepper 
2 cloves garlic, sliced 
2 packets bok choy, blanched and refreshed 
2 grapefruits, sliced or segmented 
2 oranges, sliced or segmented 
3 spring onions, sliced 
4-5 radishes, sliced  

FOR THE DRESSING 

¼ cup soy sauce  
2 tbsp honey  
1 red chilli, sliced 
2 tbsp rice wine vinegar  
2 tsp sesame seeds, toasted   

Method

1. Preheat oven to 180°C. 
2. Arrange beetroots on a greased baking tray and drizzle with oil. 
3. Season well, sprinkle with garlic and roast for 20-25 minutes or until cooked through. Set aside to cool. 
4. Arrange beetroots, bok choy, grapefruits, oranges, spring onions and radishes on a serving platter. 
5. Combine dressing ingredients and season to taste. 6. Serve salad drizzled with dressing. 

Chef’s Tip: Parboil beetroots to speed up the roasting time.  

Crunchy peanut butter broccoli 

Serves 4 • Total Time 10 Min 

Ingredients 

Glug olive oil 
2 packets tenderstem broccoli  
3 tbsp peanut butter  
2 tbsp hot water  
1 tbsp soy sauce 
1 tsp chilli, garlic and ginger paste  
salt and milled black pepper 
giant salted peanuts, for serving   

Method

1. Heat oil in a large pan and sauté broccoli for about 4-6 minutes or until cooked and tender. Set aside. 
2. Whisk together remaining ingredients, except peanuts, and season well. 
3. Drizzle sauce over broccoli and scatter with peanuts. 

Chef’s Tip: This peanut sauce is great with green beans, sugar snap peas and grilled corn.  

Curried sweet potato mash 

Serves 4 • Total Time 20-25 Min 

Ingredients

800g orange or regular sweet potatoes, peeled and cubed 
3 tbsp olive oil 
1 tsp garam masala 
1 tsp mild curry powder  
½ tsp ground cumin  
water, for thinning 
salt and milled black pepper 
fresh thyme, for serving  

Method

1. Boil sweet potatoes for 12-15 minutes or until soft but not falling apart. Drain. 
2. Heat oil in a pan, add spices and fry for 30-60 seconds until fragrant. 
3. Add spice mixture to potatoes and mash, adding a dash of water if needed. 
4. Season and serve hot, scattered with fresh thyme

Roasted baby marrows in smoky red sauce 

Serves 4 • Total Time 20-25 Min 

Ingredients 

2 tbsp olive oil  
1 packet baby marrows, cut into 2cm discs 
1 onion, chopped 
2 red peppers, seeded and chopped 
2 cloves garlic, finely chopped 
1 tsp smoked paprika 
½ tsp chilli flakes (optional) 
2 tbsp balsamic vinegar  
pinch sugar
Salt and milled black pepper  
handful roasted cashews, for serving  

Method

1. Place oil in a pan over high heat and fry baby marrow until tender and browned. Set aside. 2. Fry onion and red peppers in the same pan until soft and caramelised, about 10 minutes. 3. Add garlic, spices, vinegar and sugar. Simmer for 3-5 minutes. Season. 
2. Remove from heat and stir through baby marrows and cashews. Serve hot. 

Roast leg of lamb with olive salsa 

Serves 6 • Total Time 3 ½  Hours 

Ingredients

FOR THE LAMB  

2 tbsp rosemary, chopped plus a few sprigs 
salt and milled black pepper  
1 tsp paprika 
2 tbsp olive oil 
2kg leg of lamb, on the bone 
2 red onions, peeled and quartered 
2 bulbs garlic, halved 
2 cups beef stock  

FOR THE SALSA 

1 packet depipped green or black olives, sliced 
3 anchovy fillets, chopped (optional) 
2 tbsp fresh parsley, chopped 
2 tsp fresh mint, chopped 
½ red onion, chopped
¼ cup olive oil  
1 lemon, juiced and zested 
Pinch chilli flakes 

FOR SERVING  

Baby potatoes, roasted 
Red onion, charred 
Baby spinach, rinsed  

Method

1. Preheat oven to 150°C. 
2. Combine rosemary, paprika, seasoning and olive oil. Rub lamb with mixture. 
3. Place onion, rosemary sprigs and garlic in an ovenproof dish, top with lamb and pour stock around meat. Cover with foil and roast for 2 ½  hours, basting with pan juices every 30 minutes. Add a little more stock if needed. 
4. Remove foil for the last 30 minutes and increase heat to 180°C. 
5. Combine salsa ingredients. 
6. Serve lamb with salsa and potatoes, red onion and baby spinach on the side. 

Chef’s Tip: Marinate the rubbed lamb overnight to allow the flavours to fully infuse. 

Zesty lemon meringue 

Serves 6 • Total Time 45 Min, [Plus 1 Hr 20 Min Refrigeration Time]

Ingredients

FOR THE BASE 

1 packet tennis biscuits, finely crushed 
½ cup butter, melted  

FOR THE FILLING 

¾ cup milk  
¾ cup castor sugar
¼ cup cream
3 large egg yolks  
¼ cup cornflour
4 lemons, zested and juiced 
1 tsp vanilla essence  
½ cup cold butter, cubed   

FOR THE MERINGUE  

4 large egg whites 
½ tsp cream of tartar 
1 cup castor sugar
 ½ tsp vanilla essence  

Method

FOR THE BASE 

1. Combine biscuits and butter together and press into a greased 35x12cm rectangular tart tin. Chill until firm, about 20 minutes. 

FOR THE FILLING 

1. Heat milk and sugar and stir until sugar dissolves. 
2. Combine cream, egg yolks and cornflour. 
3. Whisk into milk mixture. 
4. Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened. 
5. Whisk in vanilla and butter until melted. Remove from heat. 
6. Cool and pour over biscuit base. 
7. Chill in the fridge for an hour.

FOR THE MERINGUE 

1. Whisk egg whites and cream of tartar in a bowl over a pot of simmering water until mixture is warm to the touch. Make sure water doesn’t touch the bottom of the bowl – you can even put a tea towel between the water and bowl to make sure the eggs don’t overheat. 2. Using a handheld electric whisk, whisk egg white until they form stiff peaks. 
2. Gradually add a tablespoon of sugar at a time at one minute intervals. Once sugar has dissolved completely, WHISK in vanilla 
3. Transfer meringue to a piping bag and pipe onto set curd, or simply dollop onto curd. 
4. Brown meringue topping using a chef’s blowtorch if you like. Slice and serve.

Words by Chad January
Photography: Fresh Living Magazine

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