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

The post Must-try fresh braai side dishes appeared first on MyKitchen.

From fresh salads to cooling frozen lollies, we have just the round-up to make the most out of these juicy, sweet and delicious sun-kissed stone fruit.  

Bacon and nectarine stuffed chicken breasts 

SERVES 4  

These bacon-wrapped chicken fillets tick both those boxes, be it a weeknight dinner or party. Salty meets sweet and everyone will want seconds.  

FOR THE FILLING

125g bacon bits, cooked
100g grated Parmesan (or any hard cheese)
2 firm nectarines, finely chopped
1 cup (250g) ricotta
2 cloves garlic, chopped
2 spring onions, chopped
Salt and milled pepper  

4 skinless chicken breast fillets, butterflied
1-2 Packet (250g each) streaky bacon 
Glug canola or olive oil
Spicy potato wedges and green salad for serving   

Method 

1. Preheat oven to 180°C or prepare medium-hot coals on the fire. 
2. Combine filling ingredients, season and set aside.
3. Butterfly the chicken by slicing chicken breast open, keeping one side attached, to create a thinner chicken breast.
4. Arrange the chicken on a tray and season well.
5. Divide the filling between the chicken breasts making sure to spoon it down the one side of each butterflied fillet. Fold each fillet closed.
6. Wrap 3-4 rashers of bacon around each fillet, then heat a pan over medium heat and add oil.
7. Place fillets seam-side down and fry for about 3-5 minutes or until the bottom is sealed before turning. 
8. Fry for another 3-5 minutes before transferring to a lined
   baking tray.
9. Roast covered for 20-25 minutes. Remove from oven and set aside
   to rest for 5-8 minutes.
10. Serve chicken with spicy potato wedges and a big green salad.  

Peach summer salad  

SERVES 4  

Bulk it up by adding shredded chicken or splurge with some garlic prawns.  

FOR THE SALAD  

3 dessert peaches, cut into wedges
1 red onion, cut into petals 
1-2 radishes, thinly sliced
1 punnet (125g) sugar snap peas, sliced lengthways
1 packet cos lettuce & rocket 1⁄4 cup (60ml) pumpkin seeds, toasted
Shaved Parmesan (or use crumbled blue cheese, feta or ricotta)  

FOR THE DRESSING  

1 large clove garlic, grated or finely chopped 
½ tsp (3ml) crushed ginger 
¼ cup (60ml) apple cider or balsamic vinegar
½ cup (125ml) olive oil
Salt and milled pepper  

Method 

1. Toss together the peaches, onion, radishes and sugar snap peas. 
2. Arrange the leaves on the base of a platter pile with peach mixture.
3. Whisk together the dressing ingredients. Season to taste. 
4. Drizzle the dressing over the salad, top with pumpkin seeds and shaved Parmesan and serve. 

Pork sausage and plum tray bake  

SERVES 4 

Inspired by Yotam Ottolenghi’s ‘sticky sweet-and-sour plums and sausages’, the plums break down as they cook – turning into a sweet and tart sauce that’s to die for.  

Ingredients 

3 red onions, cut into wedges
6 cloves garlic, sliced 3 potatoes, cut into wedges 
Glug canola or olive oil 
3⁄4 cup (185ml) chicken stock
Salt and milled pepper 8 plums, halved and quartered 
8 pork sausages
2 sprigs rosemary
2 Tbsp (30 ml) apple cider or balsamic vinegar
2 Tsp (10 ml) brown sugar 
Handful parsley, chopped  

Method 

1. Preheat oven to 180°C. 
2. Place the onions, garlic and potatoes in a baking tray and drizzle with oil.
3. Pour over ½ cup (125ml) of stock, season well and toss to coat all vegetables. 
4. Roast for about 25-30 minutes until potatoes are tender and stock has evaporated, giving it a shake halfway through. 
5. Add in the plums, sausages and rosemary.
6. Mix the vinegar, sugar and remaining stock together, and pour over sausage mixture.
7. Season and toss to mix everything well.
8. Roast for a further 30 minutes, turning the sausages halfway through. 
9. Increase heat to 200°C for the last 10 minutes to brown the edges.
10. Serve sprinkled with the parsley. 

PICK ‘EM RIGHT : 

1. Look for smooth, plump fruit that has little to no blemishes or dark spots. The fruit should be soft, but not overly squishy.
2. Not all wrinkles are bad! Wrinkles near the stem area of the fruit is a good indication of sweetness. 
3. Smell it! Nectarines, plums and peaches should have a delicate sweet and fruity aroma. The best test for ripeness is the scent – the fruitier the better!
4. Buy them ripe and ready if you’re an avid stone fruit eater, or ripen them at home. Simply store on your kitchen counter in a single layer, making sure they’re uncovered and unwashed for at least 3 days. To speed up the ripening process, keep them in a paper bag. 
5. Keeping stone fruit in the fridge before they are fully ripe can often lead to a mealy texture. It’s best to store it in the fridge only after they are fully ripe. 

Frozen plum lollies 

MAKES 12 

These plum lollies come together with just a few ingredients and are a guaranteed crowd-pleaser for kids and grown-ups alike!  

Ingredients 

8 large plums
½ cup golden syrup or honey 
½ Tsp (3ml) vanilla essence
2 cups (500ml) plain yoghurt 12 lolly sticks  

Method 

1. Cut a cross into the base of each plum and plunge into boiling water. 
2. Remove with a spoon and peel off the skin. Discard.
3. Halve each plum and the stone. 
4. Line a 12-hole muffin tin with cupcake holders.
5. Blitz the plums, syrup (or honey if using), vanilla and yoghurt until smooth. Add more syrup or honey to taste if it’s too tart. 
6. Divide the mixture between the muffin holes and freeze for 2 hours, or until semi-firm.
7. Push a lolly stick into the centre of each mould and freeze until solid. 

Words by: Gail Damon
Recipe and photography: Juicy Delicious SA 

The post 4 unconventional recipes with peaches appeared first on MyKitchen.

You don’t have to reserve your fresh fruit solely for desserts and snacks. See how perfectly our balsamic and nectarine glaze compliments these juicy pork chops.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 tbsp chilli flakes
½ cup balsamic vinegar
1 tbsp brown sugar
2 tsp dried origanum
2 tbsp thyme
4 pork chops
3 nectarines, sliced
⅓  cup chopped feta
⅓  cup basil

METHOD
1. Preheat oven to 250°C.
2. Whisk together the chilli flakes, vinegar, sugar, origanum and thyme.
3. Season the chops well. Heat some oil in a pan over medium-high heat. Brown the pork chops for 5 minutes on each side.
4. Reduce the heat to medium and continue cooking for 8–10 minutes, until cooked through.
5. During the last 2 minutes of cooking, pour the balsamic mixture into the pan.
6. Remove from the heat and add the nectarines.
7. Transfer to the oven for 8 minutes, until the peaches are charred.
8. Top with feta and basil, and serve with the nectarines and the balsamic glaze from the pan drizzled on top.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

If you loved the way fruit complimented this recipe, wait till you try our naartjie and ginger glazed ribs!

The post Juicy pork chops with balsamic and nectarine glaze appeared first on MyKitchen.

Bright as the sun and sweet as summer, we’re feeling inspired to add juicy nectarines to all sorts of dishes, including this coconut and nectarine tart!

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
255 g flour
125 g cold butter, cubed
80 g icing sugar
2 egg yolks
1 tbsp ice water
For the filling
2 eggs
75 g caster sugar
40 g desiccated coconut, plus extra to decorate
35 g flour
75 g butter, melted
450 g (3–4) nectarines, sliced into wedges

METHOD
For the pastry
1. Preheat oven to 180°C.
2. Place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs. Add egg yolks and water and blend again until the dough comes together. Turn the dough out and use your hands to form a ball. Wrap in cling film and refrigerate for 15 minutes.
3. Roll out dough on a well-floured surface to about 5 mm thick.
4. Line a 20 cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes.
5. Blind-bake for 15–20 minutes, until golden. Remove from the oven and set aside to cool.
For the filling
1. Whisk eggs and sugar until fluffy. Mix in coconut and flour. Fold in the melted butter.
2. Spoon into cooled tart shell and spread evenly. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.
3. Bake for 35–40 minutes, until golden and cooked through.
4. Allow to cool completely before removing from the tin.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

For something just as sweet, but a bit more on the healthy-conscious side, try this summer nectarine and mozzarella salad.

The post Enjoy this summery coconut & nectarine tart appeared first on MyKitchen.

This crunchy and sweet grilled corn, chicken and nectarine salad should be your ultimate go-to lunch! Whether at work or at home, you’ll love this healthy option.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the salad
2 mielies, boiled
4 tbsp olive oil
2 chicken breasts
1 tsp paprika
¼ tsp garlic powder
4 nectarines, sliced and drizzled with lemon juice
Handful rocket
Handful basil
For the dressing
3 tbsp red wine vinegar
Olive oil, to drizzle

METHOD
1. Drizzle the mielies with 2 tbsp oil and sear in a hot griddle pan until charred. Slice kernels off the cobs.
2. Rub the chicken with the paprika, garlic powder and remaining 2 tbsp oil. Cook in the hot griddle pan for 5 minutes on each side. Cut into chunks.
3. Toss together the corn, chicken, nectarine slices, rocket and basil.
4. Drizzle with red-wine vinegar and olive oil, and season with salt and pepper.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto

The post Grilled corn, chicken and nectarine salad appeared first on MyKitchen.

Everyone knows that summer is stone fruit season. We’re keeping it simple to ensure that we bring out their fruity flavour perfectly in our nectarine and mozzarella salad.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
200 g lettuce
300 g buffalo mozzarella, sliced
8 nectarines, sliced into wedges
1 red onion, peeled and thinly sliced
40 g basil or baby salad leaves
60 ml olive oil
Salt and pepper

METHOD
1. Assemble the salad as follows: Arrange the lettuce at the bottom, then add mozzarella, nectarines and onion.
2. Scatter basil, drizzle olive oil and season with salt and pepper.

The post Nectarine and mozzarella salad appeared first on MyKitchen.