Sides so delicious, they’ll steal the show! These festive recipes bring bold flavours and vibrant flair to the table – proof that sometimes the supporting cast can outshine the meaty star. 

Slow-roasted rosemary olives  

Serves 1½ cups  

Ingredients   

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs rosemary
2 slivers (10cm) orange peel
¼ cup olive oil 
Salt and milled black pepper  

Method 

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

Recipe & styling: Chad January
Photographs: Fresh Living Magazine 

Basil, halloumi and nectarine salad  

Serves 4 as a side  

Ingredients   

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
¼ punnet (5g) basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper 

For the dressing   

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

Method 

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad.

Recipe & styling: Chad January
Photograph: Fresh Living Magazine 

Roast potatoes on cumin-garlic yoghurt with coriander chutney  

Serves 6 (as a side)  

Ingredients 

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½ Tbsp cumin seeds 
½ Tbsp Nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved

For the coriander chutney 

1 ½ punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend

For serving 

1 cup yoghurt
1 tub (250g) sour cream
½ Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeño, sliced   

Method 

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

Recipe & styling: Liezl Vermeulen
Photograph: Donna Lewis 

Also read: Roast leg of lamb on muhamarra 

The post Side dishes that might upstage your meaty mains for your festive feast  appeared first on MyKitchen.

These fresh summer sides are perfect for snacking! Lay out the linen, grab a glass and pass around these flavour-packed dishes at your next al fresco affair.  

Basil, halloumi and nectarine salad 

Serves 4 as a side // Total time 25 minutes

Ingredients  

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
1/4 punnet (5g) fresh basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper   

For the dressing  

1 Tbsp basil pesto
1/4 cup olive oil
1/4 cup sherry vinegar
Pinch of sugar  

Method

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad. 
4. Whisk dressing ingredients together, drizzle over salad, toss and serve immediately.

Slow-roasted rosemary olives 

Serves 1 ½ cups // Total time 1 hour 15 minutes

Ingredients  

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs fresh rosemary
2 slivers (10cm) orange peel
1/4 cup olive oil 
Salt and milled black pepper 

Method

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

Smashed cucumber 

Serves 4 // Total time 20 minutes

Ingredients  

3 packets (180g each) snacking cucumbers
1 wheel (40g) black pepper feta 
1/4 cup olives of choice 
Handful petite herbs, for serving  

For the pickling liquid  

1/2 cup oil
1/4 cup sherry or red wine vinegar
1/2 tsp chilli flakes 
Generous pinch castor sugar  

Method

1. Smash cucumbers lightly with a rolling pin.
2. Break into pieces with your hands.
3. Cut feta into cubes and toss with olives and cucumbers. 
4. Whisk together the oil, vinegar, chilli flakes and castor sugar. 
5. Pour over cucumber and marinate for 20 minutes. 
6. Drain excess liquid, toss with herbs and serve cold as a side.

Creamy sweet potato dip 

Serves 4 // Total time 1 hour 20 minutes

Ingredients  

2 large (900g) sweet potatoes
Glug olive oil
Salt and milled black pepper
1/4 cup cream
1/2 tsp ground cumin
Big pinch dried chilli flakes
1 lime, zested and juiced 
1/4 punnet (5g) fresh coriander, chopped 
1/2 small red onion, finely chopped 
2 packets (10 each) cocktail tortillas, halved (or 4 regular-size tortillas, quartered)  

Method

1. Preheat oven to 200°C. 
2. Halve sweet potatoes, toss in oil and season. Place on a greased roasting tray. Bake for 40-50 minutes until tender.
3. Scoop out flesh, discard skins and place in a food processor.
4. Add cream, spices, lime and coriander. Pulse until creamy.
5. Decant into a serving bowl, mix through red onion and season well.
6. Grill tortillas on a hot griddle pan until crisp, then slice into wedges. Serve dip warm with tortilla crisps.

Corn Chimichurri 

Makes 1 cup // Total time 25 minutes

Ingredients  

2 mielies
1 punnet (20g) fresh parsley
1 punnet fresh coriander, chopped 
2 cloves garlic, minced 
1 tsp dried chilli flakes 
1/2 cup olive oil 
1/4 cup white wine vinegar 
1 lemon, juiced 
Salt and milled black pepper  

Method

1. Clean mielies and remove husks.
2. Char on the braai or in a griddle pan until roasted, about 10 minutes. 
3. Cut kernels off cob and combine with remaining ingredients in a bowl. 
4. Season and serve as a topping. This works well on sliced beet, pork or sticky roasted vegetables.

Grilled vegetable salad 

Serves 4 // Total time 25 minutes

Ingredients  

1/2 cup olive oil 
2 lemons, zested and juiced 
1/4 punnet (5g) fresh parsley, chopped 
1/4 punnet (5g) fresh mint, chopped 
1 clove garlic, finely chopped 
1 punnet (350g) baby marrows 
1 punnet (300g) patty pans  

Method

1. Whisk together half the oil, lemon zest and juice, parsley, mint, and garlic. 
2. Slice baby marrows and patty pans lengthways, season and toss through remaining olive oil. 
3. Grill vegetables on both sides in a griddle pan over a high heat until tender and charred. 
4. Add vegetables to a serving bowl, toss through dressing and serve.

Summer slaw 

Serves 4 // Total time 20 minutes

Ingredients  

1 packet (300g) store-bought coleslaw salad 
1 stalk celery, sliced 
1 apple, cut into matchsticks 
2 mini cucumbers, sliced 
1/2 cup buttermilk 
1/4 cup mayonnaise 
1 lemon, juiced and zested 
1/4 punnet (5g) fresh parsley 
Generous pinch chilli flakes 

Method

1. Combine coleslaw, celery, apple and cucumbers in a serving bowl.
2. In a jug, whisk together buttermilk, mayonnaise, lemon juice and zest, parsley and chilli flakes.
3. Pour dressing over salad and toss together.
4. Serve alongside your creamy potato dip. 

Words: Chad January

Photography: Fresh Living Magazine

The post 7 flavour-packed vegetable side dishes appeared first on MyKitchen.

Make side dishes that will be the main attraction – serving flavour and finesse worthy of celebration.

A side dish shouldn’t be reduced to a sideshow. Arrive at any bring-and-braai with these on your arm and you’ll be the main attraction.

Honeyed seed, nectarine and goat’s cheese salad

Serves 4-6

Total time 15 min

Ingredients

• Pumpkin seeds 100g
• Chevin 200g
• Olive oil 1/2 tbsp
• Honey 1 tbsp
• Nectarines or peaches, sliced 4-6
• Wild rocket 80g
• Radishes, thinly sliced 3
• Basil to serve
• Basil pesto 60g

Method

1. Crush half the pumpkin seeds in a pestle and mortar.
2. Roll the Chevin in the crushed seeds and set aside.
3. Heat the olive oil in a pan and fry the remaining pumpkin seeds until golden. Season well. 4. Add the honey to the seeds and remove from heat.
4. Arrange the fruit on a platter.
5. Scatter with the rocket, radishes, basil and seed mix.
6. Thin out the basil pesto with a splash of olive oil and drizzle it over the salad.

Filled butternut roast

Serves 4

Total time 1 hour 15 min

Ingredients

• Butternut 1
• Aubergine, halved 1
• Baby marrow, halved 1
• Olive oil 2 tbsp
• Red onion, chopped 1
• Garlic, chopped 1 clove
• Sultanas 1/4 cup
• Almonds, raw and chopped 50g
• Pumpkin seeds 3 tbsp
• Sherry or vegetable stock 45ml
• Couscous, cooked 1/2 cup
• Fresh parsley, chopped handful
• Lemon juice 60ml
• Lemon zest 1
• Fresh herbs
• Herb butter

Method to make the vegetables

1. Halve the butternut, remove the seeds and score the flesh.
2. Steam for 5-10 minutes.
3. Steam the aubergine and baby marrow for 3-5 minutes until tender.
4. Scoop out a little bit of flesh from each vegetable to create a hollow and set aside.

Method to make the stuffing

1. Heat the olive oil in a pan and sauté the red onion until soft.
2. Add the garlic, fry until fragrant.
3. Stir in the sultanas, almonds and pumpkin seeds and fry for another minute.
4. Add the sherry or vegetable stock, allow to reduce for a minute and remove from heat.
5. Add the mixture to the couscous and stir it through with the parsley, lemon juice and zest. Season well.

Method to assemble

1. Preheat the oven to 180°C. Fill each vegetable shell with stuffing.
2. Place the aubergine inside the hollow of one half of the butternut. Then place the baby marrow inside the hollow of the aubergine.
3. Sandwich the other butternut half on top and secure it with butcher’s string. Drizzle with olive oil.
4. Place the butternut on a baking tray and bake for 45-50 minutes until cooked through.
5. Slice and serve with fresh herbs and herb butter.

Fiery fruity red cabbage slaw

Serves 4-6

Total time 15 min

Ingredients

• Red cabbage, finely shredded 1 kg
• Red seedless grapes, halved 125g
• Dried cranberries 65g
• Orange, segmented 2
• Fresh coriander, chopped handful
• Olive oil 60ml
• Orange juice 60ml
• Dijon mustard or wholegrain
• mustard 1 tsp

Method

1. Toss together the red cabbage, grapes, cranberries, oranges and coriander.
2. Combine the olive oil, orange juice and the mustard and season to taste.
3. Toss the dressing through the salad just before serving.

Marinated feta and green veg salad

Serves 4-6  

Total time 15 min plus 2 hr resting

Ingredients

• Feta, cubed 300g
• Olive oil 90ml
• Sesame seed oil 45ml
• Garlic, grated 1 clove
• Red chillies, sliced 1-2
• Sesame seeds, toasted 4 tsp
• Lemon juice 60ml
• Lemon zest 1
• Sugar snap peas 240g
• Green beans 600g
• Mange tout peas 120g

Method

1. Combine the feta, olive oil, sesame seed oil, garlic, chillies, sesame seeds, lemon juice and zest.
2. Set aside to marinate for at least 2 hours.
3. Blanch the sugar snap peas, the green beans and the mange tout.
4. Refresh in ice-cold water, drain and pat dry.
5. Place all the greens in a bowl, season and scatter over the feta. Drizzle with the feta’s marinating oil and serve.

Roasted cauliflower with hummus dressing

Serves 4-6  

Total time 45 min

Ingredients

• Cauliflower florets 800g
• Cashew nuts, toasted 50g
• Sesame seeds, toasted 3 tbsp
• Coriander seeds, toasted 1 tsp
• Cumin seeds, toasted 1 tsp
• Hummus 60g
• Olive oil 30ml
• Apple cider vinegar 1 tbsp
• Fresh mint, chopped for serving
• Fresh parsley, chopped for serving

Method

1. Preheat the oven to 200 ̊C.
2. Place the cauliflower florets on a baking tray, drizzle with olive oil and season.
3. Roast them for 25-35 minutes.
4. Lightly crush the cashew nuts, sesame seeds, coriander seeds and cumin seeds together. 5. Mix the hummus, olive oil and vinegar together and season.
5. Sprinkle the mint, parsley and the seed and nut mix over the roasted cauliflower.
6. Drizzle the hummus dressing over the cauliflower or serve on the side.

Salted caramel carrots

Serves 6  

Total time 20-25 min

 Ingredients

• Baby carrots 600g
• Butter, melted 60g
• Dark brown sugar 30ml
• Salt 1/2 tsp

Method

1. Preheat the oven to 180 ̊C. Place the baby carrots in a baking dish.
2. Combine the butter, sugar and salt in a small bowl.
3. Pour the mixture over the carrots and bake for 15-20 minutes until tender.

Spiced pumpkin fritters

Makes 30  

Total time 35 min

Ingredients to prepare the syrup

– Sugar 300g

– Water 180ml

– Milk 125ml

– Butter 2 tbsp

– Salt 1/2 tsp

– Cinnamon sticks 2

– Cardamom pods, crushed 3

– Cornflour 2 tsp

Ingredients to make the fritters

– Oil for deep-frying

– Pumpkin, cooked 750g

– Egg, whisked 2

– Ground cinnamon 1 tbsp

– Ground ginger 1 tsp

– Ground cloves 1/2 tsp

– Self-raising flour 300g

– Flaked almonds for serving

Method to make the syrup

1. Place the sugar, water, milk, butter, salt, cinnamon and cardamom in a pan.
2. Simmer until the sugar dissolves.
3. Mix the cornflour with a little bit of cold water to create a paste.
4. Stir it through the syrup and boil the mixture for 1-2 minutes.
5. Remove from heat and set aside.

Method to make the fritters

1. Heat the oil for deep-frying. Combine the pumpkin and eggs.
2. Combine the cinnamon, ginger, cloves and self-raising flour.
3. Add the pumpkin mixture and stir.
4. Fry tablespoons of the mixture in the oil until golden.
5. Drain the fritters on kitchen paper.
6. Remove the whole spices from the syrup and soak the hot fritters in the syrup for 5 minutes.
7. Serve the fritters scattered with flaked almonds.

And for an additional carrot slide, combine chopped parsley, pecan nuts, lemon zest and chilli and sprinkle over roasted carrots to give them a zing of flavour and a little extra crunch.

Photography: Fresh Living magazine

The post Holiday side dishes to keep on standby appeared first on MyKitchen.