Add edge to your veg on the braai

CHARRING

This technique infuses sides with heavenly smoky flavour. Chargrill corn in the husk, whole heads of garlic, halved lemons, brinjals and peppers over the coals.

Try: Charred corn on the cob with tomato salsa.

DRESSINGS

There’s so much more to salad than balsamic! Try apple cider vinegar, red wine vinegar, lemon juice, rice wine vinegar and tamarind. Add alternative sweeteners such as honey, preserved ginger and maple syrup for balance. Yoghurt, mustard and even hummus add depth of flavour and body to dressings.

Try: Coconut-and-coriander three-potato salad.

TEXTURE

Give veg and salads the edge by using a vegetable peeler to shave pieces of celery or fennel instead of dicing or slicing; smash cucumber to create rough edges; tear up tomatoes; and give kale a dressing massage to help it absorb flavour.

Try: Steak salad with torn figs.

Discover more braai recipes here.