Ingredients

Method

• Rotisserie chicken with roasted masala pineapple:
• 2 Woolworths free-range chickens with a butter brine-based blend
• 2 pineapples, peeled
• Woolworths meat masala spice, for dusting
• 3 T butter
• Flatbreads:
• 375 g self-raising flour
• 1 cup double cream plain yoghurt(add more if necessary)
• 2 T butter, softened
• 1 clove garlic, finely chopped
• Braaied lettuce with salsa verde
• 180 g Woolworths pitted green Manzanilla olives
• 50 g capers
• 10 g fresh dill
• 10 g Italian parsley
• 10 g fresh mint
• ¼ cup olive oil, plus extra for brushing
• 2 T lemon juice
• 2 Woolworths Romaine lettuce hearts, halved
• Braaied nectarines
• 4 nectarines, halved and stoned
• 2 T butter, melted
• 150 g Woolworths fresh Ayrshire bocconcini mozzarella
• pea shoots or rocket, for serving
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Slice the pineapples and dust with the masala spice. Place on the braai and grill until slightly charred.

2. Place the chickens and pineapple on the rotisserie. Baste with melted butter and cook for 60–90 minutes, or until cooked to your liking.

3. Mix the flour and yoghurt to make a dough, then allow to rest for a few minutes.

4. Divide the dough into equal portions and roll out. You should make 4–6, depending on their size.

5. Place onto the grill until cooked through and golden.

6. Mix the butter with the garlic and brush over the flatbreads before serving.

7. Roughly chop the olives, capers, dill, parsley and mint, then mix with the olive oil and lemon juice. Set aside.

8. Brush the lettuce with olive oil, then place on the braai until charred. Drizzle with the dressing to serve.

9. Lightly brush the nectarines with butter and place on the braai until grill marks appear.

10. Serve with the bocconcini and pea shoots or rocket. Drizzle with olive oil and season to taste.

Cook’s note: serve the masala pineapple with leftover yoghurt from the flatbreads, a drizzle of honey and mint leaves.

Photography: Shavan Rahim
Videography: Erin Wall
Recipes and production: Jacqueline Burgess
Food assistant: Saxon Angelica Kinnear

Find more braai recipes here.

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