3 Salads to revolutionise your Braais

September 22, 2018

We love a good braai. The smell of meat cooking on a fire. Friends and family joking and enjoying themselves gets us going every time! We have our traditional staples, sadza, tomato gravy and vegetables…but once in a while we like to experiment.

Here are a few recipes to try out at your next braai:

Easy 3 Bean Salad

Image credit: Yuppie Chef

For the salad:
200 g fine green beans
200 g tinned butter beans, rinsed
200 g tinned kidney beans, rinsed
1 red onion, thinly chopped

For the dressing:
Juice and zest of 1/2 lemon
Juice and zest of 1/2 orange
4 Tbsp extra virgin olive oil
1 red chilli, seeds removed, finely chopped
1 Tbsp honey
1 Tbsp mustard
3 Tbsp chopped mint, basil and parsley

1. To make the dressing, blend all the ingredients together and set aside.
2. Boil the green beans in water for 3 minutes until tender.
3. Drain, refresh in cold water and drain again.
4. In a serving bowl mix the green, butter and kidney beans together.
5. Top with onion and drizzle generously over the dressing. Season with salt and pepper to serve.

That’s literally all there is to these simple and delicious dish.


Justin Bonello’s Bashed herb and roasted potato salad

Image credit: Justin Bonello

We love a good po’sa. But sometimes the mayonaise version get a little..well..boring. Why not give this a try and tell us what you think?

Two handfuls of baby potatoes, with skins
2-3 cloves of garlic, crushed and chopped
A large handful of rocket
A handul of basil
A handful of parsley
1 cup grated Parmesan
A good glug of olive oil
A generous glug of white balsamic vinegar
Coarse sea salt
Black pepper


1. Cut the baby potatoes in half. Parboil and then put them in a roasting tin along with the chopped garlic. Drizzle with olive oil, coarse sea salt and a generous crack of black pepper, cover with foil and whack it on a medium to hot fire.
2. Once your potatoes are roasted (soft on the inside, crispy on the outside) let them cool down.
3. In the meantime, grab your mortar and pestle, add all the herbs, a drizzle of olive oil and bash to release all the flavours.
4. Toss the herbs, grated parmesan. rocket and a glug of white balsamic vinegar with the now cooled potatoes.


Tomato, Mozarella and Basil Salad

Image credit: Tablespoon

2 packets mozzarella
2 ripe large tomatoes
Fresh basil
1 clove garlic
1/2 lemon
3 Tbsp good olive oil
4 teaspoons balsamic vinegar
Salt and black pepper to taste


1. Slice the mozzarella and tomatoes into about 1cm thick slices.
2. Crush the garlic and add to the olive oil
3. Squeeze the lemon into the olive oil, season with salt and pepper. Mix well.
4. Layer the tomatoes with the mozzarella and the fresh basil leaves on a plate.
5. Drizzle with the olive oil mixture followed by the balsamic vinegar.


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