Side Servings Archives

Nightshade recipes

Baked onion with maple glaze

40 minutes

Salad recipes

Mango-and-fried plantain salad

30 minutes

Braai recipes

Flame-grilled mielies

15 minutes

Citrus recipes

Preserved ClemenGold peels

Italian recipes

Ragú di agnello with fresh fettucine

20 minutes

Asian recipes

Wonton soup

10 minutes

Braai recipes

Braaied pumpkin and marrows

25 minutes

Braai recipes

Braaied corn salad

20 minutes

Bread recipes

Green rostile

30 minutes

Bread recipes

Fried yoghurt bread

10 minutes

Braai recipes

Coal-roasted potato salad

35 minutes

Braai recipes

Braaied brassicas

35 minutes

Braaied brassicas

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

400 g Woolworths Tenderstem broccoli
1 head Romanesco broccoli, sliced
200 g Woolworths cauliflower shoots
100 g baby fennel
5 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the vinaigrette, combine:

1⁄2 cup extra virgin olive oil
5 T sherry vinegar
4 T honey
10 g Italian parsley, roughly chopped
30 g capers, drained and fried until crunchy

Method

1. Prepare a braai.

2. Blanch the vegetables in salted boiling water for 4–5 minutes – they should still be quite firm.

3. Transfer the vegetables (except the fennel) to a bowl and rub with the olive oil, salt and pepper. Braai until tender and charred.

4. Arrange the vegetables on a platter, top with the fennel and pour over the vinaigrette.

Find more braai recipes

Photography: Myburgh Du Plessis
Food assistant: Lerato Motau

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Baked onion with maple glaze

Mango-and-fried plantain salad

Flame-grilled mielies

Preserved ClemenGold peels

Ragú di agnello with fresh fettucine

Wonton soup

Braaied pumpkin and marrows

Braaied corn salad

Green rostile

Fried yoghurt bread

Coal-roasted potato salad

Braaied brassicas

Braaied brassicas

Ingredients

Method