6 DELICIOUS SIDES FOR YOUR BRAAI DAY GET-TOGETHER

Braai Day is almost here! That means fireside gatherings with loved ones are on the horizon. Add a twist to the classic braaibroodjie, spice it up with our spicy salad and prepare mouth-watering kebabs – these yummy braai sides are sure to impress your guests.

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SPINACH, GARLIC AND FETA BRAAIBROODJIES
Serves 4 // Cooking time 15 minutes



INGREDIENTS
2 cloves garlic, peeled and thinly sliced
1 Tbsp butter
125g spinach, thinly sliced
100g feta, cubed
Salt and black pepper
4 hamburger rolls, halved

METHOD
1. Fry garlic in butter until it turns light brown in colour.
2. Add spinach and cook until wilted.
3. Remove from heat and add feta. Season to taste.
4. Spread the mixture on one side of each half of the rolls and sandwich them together.
5. Toast on a grid over the coals until feta is melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen

Give these different braaibroodjies a try.

MOROCCAN CHICKPEA SALAD

Serves 6 // Cooking time 20 minutes



INGREDIENTS

For the chickpeas
1 tin (410g) chickpeas, drained and rinsed
2 tsp olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground ginger
⅛ tsp cayenne pepper

For the salad
1 brinjal, sliced
1 Tbsp olive oil
1 cup couscous, cooked
1½ cups baby tomatoes, halved
½ cucumber, sliced into ribbons
¼ cup dried apricots, chopped
1½ cups rocket
½ cup coriander

For the vinaigrette
2 Tbsp lemon juice
2 tsp honey
1 tsp mustard
⅓ cup olive oil
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Toss chickpeas with oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until chickpeas are crispy and golden brown. Leave to cool.
3. Heat a griddle pan over high heat. Brush the brinjal slices with oil and grill each side for 2 minutes until just cooked. Remove from heat and cut into bite-sized pieces.
4. Toss couscous, tomatoes, cucumber, apricots, parsley and brinjal together in a large bowl. Add roasted chickpeas and top with rocket and fresh coriander.
5. Whisk lemon juice, honey and mustard together until well combined. Gradually whisk in olive oil and season to taste. Drizzle over salad.

Recipes & styling: Kate Turner
Photography: Samantha Pinto

Also read: SA braai masters share their best braai day recipes

HALLOUMI AND VEGETABLE KEBABS
Serves 4 // Cooking time 15 minutes



INGREDIENTS
250g halloumi, cubed
1 red onion, peeled, quartered and petals separated
1 red pepper, cut into squares
1 green pepper, cut into squares
⅓ cup olive oil
Salt and black pepper
2 Tbsp finely chopped mint, plus leaves to garnish
2 tsp honey
1 Tbsp white balsamic vinegar

METHOD
1. Heat a griddle pan until smoking hot.
2. Toss the halloumi, onion and red and green peppers with 1 tablespoon olive oil. Season and thread onto skewers.
3. Whisk together the remaining olive oil with mint, honey and balsamic vinegar and season.
4. Grill the kebabs for 2 minutes on each side. Serve with the mint dressing, garnished with extra mint leaves.

GRILLED PAWPAW AND RED ONION SALAD WITH SPICY DRESSING
Serves 6 // Cooking time 25 minutes



INGREDIENTS

For the salad
2 red onions, halved, roots attached
6 baby onions, halved, roots attached
Olive oil, to brush
1 pawpaw, sliced into wedges
125g mozzarella, cubed
Rocket, to serve

For the dressing
¾ cup olive oil
⅓ cup apple cider vinegar
⅓ cup honey
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
½ tsp pepper
Handful mint
1 Tbsp poppy seeds

METHOD
For the salad
1. Brush onions with olive oil and braai for 15–20 minutes, until charred.
2. Braai pawpaw wedges for 1 minute on each side, until charred. Chop roughly.

For the dressing
1. Use a blender to blitz together all dressing ingredients, except poppy seeds. Stir in poppy seeds.
2. To serve, toss the onions, pawpaw, mozzarella and rocket with the dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

POTATO SALAD WITH ANCHOVY DRESSING
Serves 4 // Cooking time 25 minutes



INGREDIENTS
½ cup olive oil
4 anchovy fillets
Handful of chopped parsley
Juice of 2 lemons
1 Tbsp honey
2 tsp English mustard
750g baby potatoes, boiled and halved
1 bulb fennel, thinly sliced + 1 Tbsp fennel fronds, chopped
4 radishes, thinly sliced
4 red spring onions, thinly sliced

METHOD
1. To make the dressing, heat olive oil in a small pot over medium heat. Once the surface of the oil begins to simmer, add the anchovies and remove from the heat.
2. Allow anchovies to break up and melt into the oil. Add the parsley, lemon juice, honey and mustard. Whisk to combine, then set aside to cool.
3. Arrange the potatoes and sliced fennel on a platter. Add the fennel fronds, radishes and spring onions. Drizzle with anchovy dressing.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

FRESH CORN SALAD WITH HONEY AND BASIL
Serves 6 // Cooking time 15 minutes



INGREDIENTS
5 mielies
1 red onion, peeled and thinly sliced
3 Tbsp white wine vinegar
3 Tbsp olive oil
1 lemon, juiced
2 tsp honey
½ cup basil, torn

METHOD
1. Cook mielies in a pot of boiling water over high heat for 3 minutes. Drain and place in a bowl of ice water to stop from cooking further. Allow to cool, then slice the kernels off the cobs.
2. Toss together the kernels, onion, vinegar, olive oil, lemon juice and honey in a serving bowl. Top with basil.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Also read: 3 super summer salads