Home
Recipes
Wheat free

Hogget shanks

Cooking with

Hogget shanks

3 hours

Beetroot recipes

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

12 minutes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Khajur Aur Anjeer Ladoo (date and fig balls)

Khajur Aur Anjeer Ladoo (date and fig balls)

Chicken skewers with apricot and tamarind

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Prime rib steaks with onion puree

Steak recipes

Prime rib steaks with onion puree

40 minutes

Poached chicken breasts

Chicken breast

Poached chicken breasts

25 minutes

Grilled leg of lamb with minted yoghurt and fresh pea rice

Lamb recipes

Grilled leg of lamb with minted yoghurt and fresh pea rice

15 minutes

Easy Belgian chocolate ice-cream cake with honeycomb shards

Gluten-free treat

Easy Belgian chocolate ice-cream cake with honeycomb shards

Trout-and-green strawberry salad with lime-and verjuice dressing

Trout-and-green strawberry salad with lime-and verjuice dressing

Chickpea vindaloo curry

Chickpea recipes

Chickpea vindaloo curry

20 minutes

Braaied corn salad with basil pesto dressing

Braai recipes

Braaied corn salad with basil pesto dressing

15 minutes

Load more

Braaied corn salad with basil pesto dressing

By Sibahle Mtongana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

6 corn cobs
4 T butter, melted
Garlic-and-herb seasoning, to taste
2 garlic cloves, crushed
100 g fine green beans, halved
1 red pepper, diced
100 g mushrooms, sliced
Spring onions, thinly sliced
Basil leaves, a handful, chopped, to garnish

For the basil pesto dressing, mix:

250 g basil pesto
1/2 lemon, juiced
2-3 fresh mint leaves, finely chopped

Method

Cook the corn in boiling salted water for 7 minutes, or until just tender. Drain, brush with half the butter and season with garlicand- herb seasoning. Braai for 5 minutes until cooked and charred. Cut the corn kernels off the cobs.

Heat the remaining butter in a pan and sauté the garlic. Add the green beans, cook for 3 minutes and season with the garlic-and-herb seasoning.

Mix with the corn and arrange on a platter with the remaining salad ingredients. Drizzle over the basil pesto dressing just before serving.

Read more about Chef Siba's three-course feast on the braai.