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 vibrant salads to golden-brown roast potatoes, these sides are perfect to bring extra flair and bursts of flavour to your holiday feast.   

Duck-fat roast potatoes with Parmesan and rosemary 

Serves 6 // Cooking time 40 minutes 

Ingredients 

1kg baby potatoes, peeled (if you like) and halved
5 Tbsp flour
5 Tbsp duck fat
3 cloves garlic, chopped
2 Tbsp sea salt flakes
10g rosemary
40g grated Parmesan  

Method 

1. Preheat oven to 200°C.
2. Parboil the potatoes for 10 minutes.
3. Remove and rinse in cold water, then drain well. Toss the potatoes through the flour until evenly coated.
4. Place the duck fat in a roasting tray and toss the potatoes through it until fully coated. Sprinkle with the garlic, salt and rosemary and roast for 20 minutes, tossing the potatoes every five minutes, until golden and crispy.
5. Remove from the oven and sprinkle with Parmesan. Serve immediately.

Carrot and quinoa salad with hummus dressing  

Serves 4-6 

Ingredients  

400g rainbow or regular baby carrots, trimmed and halved 
250g Brussels sprouts, halved 
Glug olive or canola oil
2 cloves garlic, chopped 
Salt and milled black pepper 
2 cups cooked quinoa 
½ lemon, juiced 
2 Tbsp chopped coriander
200g baby spinach 
5-6 radishes, sliced 
50g crispy chickpeas (optional)   

For the dressing

250g hummus 
3 Tbsp olive oil 
¼ cup of lemon juice
2 red chillis, deseeded and chopped 
1 Tbsp chopped fresh coriander   

Method  

1. Preheat oven to 180°
2. Place carrots and Brussels sprouts on a baking tray. Drizzle with oil, sprinkle with garlic and season. 
3. Roast for 10-12 minutes or until cooked through. 
4. Spread cooked quinoa over two baking trays and roast in the oven, stirring every few minutes until crispy and golden. Cool. 
5. Combine quinoa, lemon juice and coriander, and season. 
6. Place spinach on a serving dish and top with quinoa mixture. 
7. Add roasted carrots and Brussels sprouts, radish and crispy chickpeas. 
8. Combine dressing ingredients and season to taste. 
9. Serve salad with dressing on the side or drizzled over.

French-onion tartiflette 

Serves 8 // Cooking time 2 hours 30 minutes 

Ingredients 

For the crust

2 cups flour
¼ tsp salt
125g butter, chilled and cubed
3 Tbsp cold water  

For the filling

6 eggs
200g mature Cheddar, grated
1 cup cream
4 sprigs thyme + extra for serving
2 Tbsp flour
Pinch nutmeg
2 red onions, peeled and sliced 

Method 

1. For the crust, grease a 25cm springform tin.
2. Mix flour and salt. Rub in the butter until fine crumbs form.
3. Sprinkle the water over the mixture, then stir in until large clumps form. Shape into a ball.
4. On a lightly floured surface, roll the dough out to 35cm in diameter. Press it into the tin, lining the base and sides. Trim the edges. Freeze for 1 hour.
5. Preheat oven to 200°C.
6. Blind-bake the pastry shell for 15–20 minutes until golden.
7. For the filling, whisk together eggs, cheese, cream, thyme, flour and nutmeg. Season with salt and pepper.
8. Pour into the baked pastry shell and top with the onions and some extra thyme.
9. Bake for 40–45 minutes, until golden brown and set.

Thai watermelon salad 

Serves 4 // Cooking time 20 minutes 

Ingredients 

For the dressing

Juice of 3 limes
2 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sesame oil
2 tsp grated, chopped ginger
1 tsp salt  

For the salad

400g watermelon, peeled, seeded and cubed
Handful basil, torn
Handful mint, torn
Handful coriander, chopped
6 radishes, thinly sliced
2 red chillies, thinly sliced
1 red onion, peeled and sliced
1 Tbsp sesame seeds, toasted  

Method 

1. Mix the dressing ingredients together and set aside.
2. Arrange all salad ingredients on a serving platter drizzle with dressing.

Also read: 5 festive roasts to feast on

The post 4 festive sides for your roasts  appeared first on MyKitchen.

Like Batman and Robin, nothing goes together quite like steak and onion rings, the perfect fries and some sweet and tangy pickles to cut through the richness.

Beer battered onions rings

Serves 4-6

The fan favourite everyone loves has been perfected to a T!

Ingredients

1 cup cornflour + extra for dusting
1 cup flour
Pinch of salt
1 bottle (375ml) beer
2-3 onions, cut into rings
Vegetable oil, for deep frying

Method

1. Combine cornflour, flour, salt and beer.
2. Whisk to combine, taking special care not to overmix the batter.
3. Dust onion rings in extra cornflour and dip in batter. Set aside.
4. Heat oil in a pot over medium heat.
5. Deep-fry in batches until golden brown. Drain on kitchen paper and season immediately. Best served just after frying.

Triple-cooked potato fries

Serves 4-6

Combine salt, chilli flakes and lime zest and season fries while they’re still piping hot to ensure mixture dings to the chips.

Ingredients

6-8 large chipping potatoes, peeled and cut into 2cm matchsticks
Vegetable oil, for deep-frying
Fine salt or flavoured salt, for serving

Method

1. Rinse chips under cold water until water runs clear to remove excess starch.
2. Place chips in a large pot and cover completely in cold water.
3. Par-cook on a medium heat for 5 minutes (take care not to boil).
4. Remove with a slotted spoon and place on a cooling rack to drip-dry.
5. Place the rack on a baking tray or chopping board and freeze for about 45 minutes. (This dries out t, the chips properly).
6. Fill a large pot with oil to about 3/4 full and heat to about 130°C.
7. Deep-fry chips in batches for about 3-5 minutes and drain on kitchen paper. Set aside to cool slightly.
8. Increase oil temperature to 180°C and deep-fry chips in batches for about 3 minutes, until golden and crispy.
9. Drain on kitchen paper, season and serve.

Crunchy pickled veg

Serves about 3-4 cups

Pickling vegetables not only makes them last longer but adds a sweet and sour tang that cuts perfectly through fatty steaks like rib-eye.

Ingredients

For the pickling liquid

1 cup each vinegar, water and sugar

2 tsp coriander seeds
2 tsp mustard seeds
2 star anise, optional
2-3 red onions, cut into thin wedges
2-3 carrots, cut into matchsticks
About 2-3 baby marrows, cut into matchsticks

Method

1. Combine vinegar, water and sugar in a saucepan.
2. Add coriander seeds and mustard seeds, and star anise (if using) and simmer, stirring, until sugar dissolves.
3. Remove from heat and infuse for 5 minutes.
4. Place prepared onions in a sterilised jar, and remaining veg in another. (This will help prevent the veg from changing to a red colour.)
5. Top up with slightly cooled pickling liquid.
6. Pickle for at least 60 minutes or up to 3 hours before serving (the longer the veg is pickled, the more tangy and limp veg will go.)
7. Cover jar with the lid after using and refrigerate. (Keeps for about three weeks.)

Recipe and Styling: Chad January and Gail Damon
Photos: Zhann Solomons

The post Try these delicious side dishes with your steak 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.

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.

Summer is the perfect time to enjoy all the Mediterranean favourites we know and love so well. Let us show you how to make a traditional tasty baba ganoush.

SERVES 4 // COOK TIME 35 min

INGREDIENTS
3 brinjals
3 cloves garlic, peeled and crushed
2 tbsp lemon juice
3 tbsp tahini
⅓ cup olive oil
¼ cup chopped parsley
Salt and pepper
Pita, toasted and cut into wedges, to serve

METHOD
1. Light the braai.
2. Wrap each brinjal in foil and place directly on the hot coals. Cook for about 25 minutes, turning occasionally, until charred on the outside and cooked through.
3. Unwrap the brinjals, cut them in half and scoop out the soft flesh with a spoon. Place the flesh in a sieve set over a bowl and squeeze out excess moisture, then transfer to a bowl.
4. Add the garlic and lemon juice to the brinjal and stir with a fork until it breaks down into a rough paste. Add the tahini and then the olive oil in a thin stream, stirring constantly. The mixture should be pale and creamy.
5. Mix in the parsley and season.
6. Serve with toasted pita wedges.

Hummus is always a winner, and we got local musician J’Something to let us in on his classic chickpea hummus recipe. This one is perfect to enjoy with these cumin flatbreads with garlic and chilli!

The post Tasty baba ganoush appeared first on MyKitchen.