Marinated peppers mingle with chorizo and chickpeas for a bold, breezy salad that practically serves itself.

Marinated pepper, chorizo & chickpea salad

Serves 4-6 (as a side) 

Ingredients

For the marinated peppers

2 red peppers
⅓ cup olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ red onion, finely sliced
¼ cup sun-dried tomatoes, chopped
Handful parsley, finely chopped
Salt and milled pepper

For the salad

180g chorizo, skin removed and sliced into rounds
1 can (410g) chickpeas, drained and rinsed
40g wild rocket or rocket, to serve
Basil leaves, to serve 

Method

1. Scorch the peppers over an open flame or in the oven on grill until blackened on all sides. Place the peppers in a bowl and immediately cover with cling wrap to sweat. Set aside for 8-10 minutes. Peel the peppers by rubbing the skins off. 
2. Deseed and slice peppers into thin strips. Add to a jar or bowl.
3. Add the remaining ingredients and allow to marinate for about 1-2 hours or overnight. 
4. Add the chorizo to a cold pan and place on a high heat. This allows the oils to extract from the chorizo. Fry for about 3 minutes. 
5. Add the chickpeas and fry with the chorizo for another5 minutes or until crispy. Season and allow to cool slightly. 
6. To assemble, arrange the rocket on a serving platter, followed by marinated peppers and the chorizo mixture. 
7. Garnish with basil and enjoy as a side dish.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Chorizo and sage roast chicken 

The post Marinated pepper, chorizo & chickpea salad appeared first on MyKitchen.

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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

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

Welcome to the colourful world of citrus, where tangy grapefruits and lush oranges brighten even the coldest days.

Jan Ellis pudding with citrus and brandy 

Makes 1x 25-30 cm pudding

You can omit the brandy for a less boozy pudding. 

Ingredients

2 tbsp (30g) butter, softened
½ cup (100g) sugar
2 eggs, whisked
2 tbsp (30ml) orange marmalade
½ cup (125ml) milk
1 tbsp (5ml) bicarbonate of soda
1½ cups (350g) self-raising flour
Pinch salt 
Pinch nutmeg 
Custard or vanilla ice cream, for serving  

For the brandy syrup  

1 cup (250ml) boiling water
1 cup (250ml) cream
1 cup (250ml) butter 
1 cup ((250m) sugar
½ cup (80ml) brandy 
2 tsp (10ml) vanilla essence  

Method

1. Preheat oven to 180°C. 
2. Cream butter and sugar until pale. 
3. Add eggs and mix well. 
4. Whisk in jam and marmalade.
5. Combine milk and bicarbonate of soda, then mix until dissolved. 
6. Add milk to egg mixture and mix well. 
7. Mix dry ingredients and add to wet mixture until smooth and well combined. 
8. Pour batter into a greased 25-30cm oven dish and bake for 25-30 minutes. 
9. While pudding is in the oven, combine all ingredients for the brandy syrup over medium heat. 
10. Stir until the sugar has dissolved and allow to simmer for about 10-15 minutes. 
11. Pour syrup over pudding as soon as it comes out the oven. 
12. Serve with custard or vanilla ice cream if you like.

Roasted beetroot and citrus salad 

Serves 4  

Vibrant and refreshing, this is the perfect accompaniment to any winter roast. 

Ingredients

200g baby beetroot, quartered 
Salt and milled pepper
2 Tbsp olive oil
200g baby pak choi, blanched
4 spring onions, shaved 
3 radishes, thinly sliced
2 grapefruit, 1 sliced and 1 segmented 
2 oranges, 1 sliced and 1 segmented 
1 Tbsp toasted sesame seeds, for serving  

For the dressing  

¼ cup olive oil
1 orange, zested and juiced
3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
½ small shallot or ¼ red onion, finely chopped
3cm knob ginger, grated
1 red chilli, deseeded and chopped  

Method

1. Preheat oven to 180°C.
2. Arrange beetroot on a baking tray, season and drizzle with oil. 
3. Bake for 15-20 minutes or until cooked through. 
4. Arrange pak choi, spring onion, radish, grapefruit, oranges and beetroot on a platter.
5. Combine the dressing ingredients.
6. Serve salad drizzled with dressing and sesame seeds.

Honey, soy and grapefruit pork with slaw 

Serves 4  

Sticky, sweet and tart, citrus pairs brilliantly with the richness of pork. 

Ingredients

¼ each soy sauce, honey and strained grapefruit juice
Salt and milled pepper
8 boneless pork rashers 
1 stalk celery
1 bulb fennel
2 Granny Smith apples
¼ head green cabbage 
1 grapefruit, segmented
Handful fresh coriander, chopped
3-4 Tbsp plain yoghurt or mayonnaise (optional)
1 Tbsp olive oil  

Method

1. Heat oven grill on high. 
2. Whisk together soy sauce, honey and grapefruit juice. Season pork rashers and marinate in soy sauce mixture for 15-30 minutes. 
3. Place pork on a lined baking tray and grill for 15 minutes, turning over regularly. Remove from oven and set aside. 
4. Shred celery, fennel, apples and cabbage. Toss with grapefruit and coriander.
5. Stir through yoghurt or mayonnaise, if using.
6. Heat oil in a pan and retook rashers (reserving the marinade) until caramelised.
7. Add marinade to pan and reduce until sticky. Serve pork on slaw.

Upside-down rosemary & citrus cakes

Makes 24  

The sweet and tangy treat everyone will request again and again! 

Ingredients

1 cup (250ml) brown sugar
1 cup (250m1) orange juice 
2 sprigs rosemary
1 vanilla pod, sliced  

For the cake 

2 small oranges, unpeeled and sliced
1⅕ cups (300g) butter, softened
1⅕ cups (300g) caster sugar 
5 eggs 
1 tsp (5ml) vanilla essence
2 cups (300g) self-raising flour, sieved
Pinch salt
Mint, to garish 

Method

1. Heat brown sugar, orange juice, rosemary and vanilla in a pan over medium heat. 
2. Reduce heat and leave to infuse. 
3. Preheat oven to 180 C. Spray two regular 12-cup muffin pans with some non-stick spray.
4. Place orange slices at the base of each muffin cup.
5. Cream butter and sugar with an electric beater until pale and fluffy.
6. Add eggs one by one while whisking continuously (make sure each egg is fully incorporated before adding the next addition).
7. Mix through vanilla, then fold in flour and salt.
8. Spoon batter into muffin cups until two-thirds full.
9. Bake for 25-30 minutes or until an inserted skewer comes out clean. Cool cakes in muffin pan. 
10. Remove rosemary sprigs from syrup and reheat.
11. Pour hot syrup over the cakes and carefully turn out on a plate.
12. Garnish with mint and serve

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post 4 Zesty ways with citrus  appeared first on MyKitchen.

Crunchy pita croutons and lemony dressing take a simple salad to the next level. Serves 8 

Fattoush salad with preserved lemon vinaigrette

Serves 8

Ingredients

For the vinaigrette  

2 small preserved lemons 
3 Tbsp lemon juice 
1 clove garlic
3 Tbsp olive oil
1 Tbsp honey
2 tsp Dijon mustard
Milled black pepper  

For the fattoush salad  

1 Tbsp butter, melted 
1/2 Tbsp honey 1 pita bread
3 Tbsp white sesame seeds
6 mini cucumbers, sliced into thin rounds 
250g multicoloured cherry tomatoes, halved 
Handful of micro leaves and mint, for serving  

Method

1. For the vinaigrette, put all ingredients into a blender and blend until smooth. Season. 
2. Preheat oven to 180°C. 
3. Heat together the butter and honey to combine. 
4. Halve the pita to create thin rounds, brush the honey mixture on the pita breads and sprinkle generously with the sesame seeds.
5. Bake for about 4-5 minutes until crisp and browned. Cut the pita breads into 3-4cm chunks. 
6. Combine the cucumber and tomato in a serving bowl, top with pita chunks and season. 
7. Toss some vinaigrette through salad. Garnish with micro leaves and mint and serve with remaining dressing on the side.

Recipe & styling by: Lichelle May
Photography by: Zhann Solomons

Also read: Tuna and bean fattoush

The post Fattoush salad with preserved lemon vinaigrette appeared first on MyKitchen.

Enjoy a bowl of crisp and colourful goodness with these five refreshing summer salad recipes. These are perfect for easy lunches, summer picnics and light dinners.  

Traditional caprese salad with Galbani fresh mozzarella 

Serves 6 // Cooking time 15 minutes 

Ingredients

4 tomatoes
4 balls Galbani fresh mozzarella
1½ cups basil
⅓ cup olive oil
Salt and pepper
⅓ cup walnuts 

Method 

1. Slice the tomatoes and Galbani fresh mozzarella into 5–8 mm thick slices.
2. Arrange alternating layers of tomato, Galbani fresh mozzarella and basil on a serving platter.
3. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.
4. Crumble the walnuts over the top just before serving to prevent them from becoming soggy.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za 

Summer bread salad 

Serves 4 // Cooking time 50 minutes 

Ingredients 

500g rosa tomatoes
115ml olive oil
Salt and pepper
Leftover baguette, torn up
80g butter
Zest and juice of 1 lemon
2 tsp Dijon mustard
1 tsp sugar
Salad leaves, to serve
1 avocado, sliced 

Method 

1. Preheat oven to 180°C.
2. Toss the tomatoes with 1 tbsp oil and season.
3. Place in a roasting tin and roast for 30 minutes.
4. After 15 minutes, add the bread. Dot with butter and sprinkle with lemon zest.
5. Bake until the bread is crispy and the tomatoes are slightly shrivelled.
6. Allow to cool, then mix 100ml oil, mustard, sugar and lemon juice to make a dressing.
7. Add roast tomatoes and salad leaves and toss to coat. Serve with crispy bread and sliced avocado.

Recipe & styling: Jules Mercer
Photography: Gareth van Nelson/HMimages.co.za 

Leftover turkey Caesar salad with parmesan crumb 

Serves 4 // Cooking time 10 minutes 

Ingredients 

For the dressing 

1 tsp anchovy paste
½ tsp Dijon mustard
2 Tbsp lemon juice
1 clove garlic, crushed
1 tsp Worcestershire sauce
½ cup mayonnaise
3 Tbsp Parmesan 

For the turkey Caesar salad 

1 cup crusty bread, torn
6 baby gem lettuces
1½ cups shredded leftover turkey
¼ cup Parmesan
4 eggs, boiled and halved 

Method 

For the dressing 

1. Whisk together the anchovy paste, mustard, lemon juice, garlic and Worcestershire sauce.
2. Add the mayonnaise and Parmesan. Cover and refrigerate.

For the turkey Caesar salad 

1. Heat some olive oil in a pan and toast the chunks of bread until golden brown. Season lightly and set aside to cool.
2. Arrange the lettuce leaves in a serving dish. Top with turkey, croutons and Parmesan.
3. Add the eggs and serve with the dressing on the side.

Tip: Tearing the bread apart with your hands instead of slicing it will give your croutons loads of extra texture and crunch, and the jagged edges will hold your flavourful dressing perfectly. 

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za 

Salad jar with smoked chicken and rice noodles 

Makes 1 // Cooking time 15 minutes 

Ingredients 

For the sauce 

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white-wine vinegar
1½ Tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced 

To serve 

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander 

Method 

For the sauce 

1. Combine all the ingredients in a small bowl and whisk until the sugar is dissolved.

To serve 

1. Layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead. 

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

Supercharged spanspek and paprika steak salad 

Serves 2 // Cooking time 30 minutes 

Ingredients 

1 Tbsp paprika
2 Tbsp olive oil, plus extra for frying
500g rump steak
½ spanspek, peeled, deseeded and sliced into half moons
½ cucumber, ribboned
½ red onion, thinly sliced into rings
Handful fresh coriander
Handful fresh mint
1 tbsp vinegar
½ tsp honey
2 Tbsp olive oil 

Method 

1. Combine paprika and olive oil, then season with salt and pepper. Rub over the steak. Set the steak aside to come to room temperature.
2. Heat 1 Tbsp olive oil in a griddle pan or frying pan. Fry the steak for 4 minutes on each side until it is medium rare, or until the desired temperature.
3. Take it out of the pan and let it rest.
4. Arrange the spanspek, cucumber, red onion and coriander on a plate.
5. Make a quick dressing by mixing vinegar, honey, and olive oil. Drizzle half of this over the plate.
6. Slice the steak thinly and arrange it on top of the salad. Drizzle the remaining dressing over the steak salad and garnish with the leftover mint and coriander.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za 

The post 5 fresh summer salads to beat the heat  appeared first on MyKitchen.