Ingredients

Method

• 1 x 550 g pack Woolworths Moroccan-style pork belly espetadas
• 1 x 650 g pack Woolworths Korean BBQ-style beef espetadas
To serve with the pork espetada:
• 1 x 400 g can Woolworths black chickpeas in brine, drained
• 2 T Woolworths chilli crunch
• 1 x 180 g tub Woolworths hummus
• 100 g Woolworths baby rainbow beetroot, thinly sliced
• 50 g radish, thinly sliced
• 1 x 90 g sachet Woolworths pickled red onion petals
• 2 spring onions, thinly sliced
• 1 lime, zested and juiced
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
To serve with the beef espetada:
• 1 x 130 g tub Woolworths whipped feta dip
• 2 green apples, sliced into matchsticks or small chunks
• 2 celery sticks, shaved with a vegetable peeler
• 5 g mint, roughly chopped
• 1 lemon, juiced
• 50 g feta, crumbled (optional)

Method

Ingredients

1. Preheat an air-fryer to 200°C. Cook the espetadas for 20 minutes.
2. Toss the chickpeas in half the chilli crunch and place next to the espetadas on a piece of air-fryer parchment paper. Roast for 5–8 minutes, or until crispy. Stir through the remaining chilli crunch.
3. Spread the hummus onto a platter and top with the chickpeas and sliced vegetables. Season with lime juice and zest, 1 T olive oil and salt and pepper.
4. Create a nest on the platter using the whipped feta dip. Toss the apple, celery and mint in the remaining olive oil and the lemon juice, then season.
5. Pile on top of the whipped feta and add extra crumbled feta if using.
6. Serve alongside the warm espetadas.

Find more braai recipes here

Producers: Fatima Saib and Lerato Tlali

Food styling: Marcelle van Rooyen

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Shavan Rahim

If there’s one thing you need to braai this summer, it’s the espetada. We’re deeply enamoured with Woolworths' Moroccan pork belly and Korean BBQ-style beef espetadas – they're deliciously juicy, easy to cook (they can go on the braai or into the air-fryer) and brimming with flavour. The Moroccan pork belly espetadas go down a treat with a salad, while the Korean BBQ beef espetadas, which boast bold flavours of gochujang and toasted sesame, are begging to be braaied, sliced and stuffed into a warm bun, or served with whipped feta and a fresh green salad to temper the spice.

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