South African braai salads
Three Bean & Braised leek salad recipe
What you need for the salad (serves 4):
- 2 x sections of leeks (remove upper leaves and root)
- 2 tablespoons of olive oil
- 2 x garlic cloves
- Black pepper and salt to taste
- 1 x lemon squeezed
- 1 teaspoon of dried thyme
- 1 x 400 g tin of three-bean mix (drain and rinse these)
- 1 x sheet of tin foil
What you need for the dressing:
- 2 x teaspoons of Dijon mustard
- 2 x tablespoons of red wine vinegar
- 4 x tablespoons of olive oil
- 5 g of mint leaves (slice these thinly)
What to do:
- Place the leeks on the piece of foil and drizzle the olive oil over them. Then, season with lemon zest and thyme.
- Wrap the leeks up and place directly onto warm coals in the braai for 30 minutes, checking to see when they are tender (some may have to cook a while longer).
- For the dressing, place all the dressing ingredients, excluding the mint, into a blender and blend until smooth. Once blended, add the mint slices.
- Put the drained and rinsed beans into a bowl, pour the dressing I and season with salt and pepper before mixing well to ensure everything is well coated.
- Pour the beans mix over the leeks and serve!
Coleslaw with a twist
What you need (serves 4):
- 4 x cups of grated green cabbage
- ½ teaspoon of salt to taste
- 2 x medium carrots, also grated
- ¾ cup of mayonnaise
- 2 x red chillies, finely chopped
- ¼ cup of peanuts
- 1 x handful of raisins
What to do:
- Place all the ingredients into a bowl and mix really well! That’s it! Serve and enjoy!
Zesty avocado & chickpea salad recipe
What you need (serves 4):
- 4 x ripe avocados (butter avos are best)
- 1 x lemon
- 2 x red chillies
- Balsamic vinegar
- 1 x tin of chickpeas, rinsed and drained
- Salt and pepper to taste
- ½ red onion, thinly diced
What to do:
- Peel and cut the avocados into bite-size chunks. Place them in a bowl.
- Add a few glugs of balsamic vinegar to the bowl and then slowly and carefully mix the avocado chunks to ensure that they’re fully coated. Let the chunks sit in the vinegar for a while.
- Ensure the onions and chillies are chopped very finely and that the chickpeas are drained and rinsed. Then, add both to a salad bowl and mix well.
- Drain the excess balsamic vinegar off the avocado and add the avocado to the salad bowl. Season with salt and pepper.
- Squeeze the lemon juice generously all over the salad and serve!
- If you’re feeling more adventurous and want a creamier flavour, add a spoon of mayonnaise to the salad!