Home
Recipes
Carb Conscious

Charred corn

Braai recipes

Charred corn

25 minutes

Braaied sweet potato salad

Braai recipes

Braaied sweet potato salad

45 minutes

Ciambotta

Braai recipes

Ciambotta

25 minutes

Sumac-white chocolate trail mix

Breakfast recipes

Sumac-white chocolate trail mix

25 minute

Shaved cauliflower salad

Cauliflower recipes

Shaved cauliflower salad

30 minutes

Roast leg of lamb

Eid recipes

Roast leg of lamb

1 hours 45 minutes

Maple-smoked salmon

Braai recipes

Maple-smoked salmon

15 minutes

Buttermilk-marinated lamb

Easter recipes

Buttermilk-marinated lamb

2½ hours

Steak with cashew nut cream

Nut recipes

Steak with cashew nut cream

20 minutes

Broccoli and halloumi salad

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Chilli-ginger hake

Asian recipes

Chilli-ginger hake

20 minutes

Braaied lettuce salad

Braai recipes

Braaied lettuce salad

10 minutes

11 of 122

Braaied lettuce salad

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 30 minutes’ marinating time

Cooking Time 10 minutes

Ingredients

For the dressing mix:

1⁄3 cup olive oil
sea salt, to taste
freshly ground black pepper, to taste
2 cloves garlic, minced
1 lemon, zested
9 heads Woolworths cos lettuce
2 x 900 g packs Woolworths sundried tomato chicken espetadas
Parmesan, grated, for serving

Method

1. Slice each head of lettuce in half lengthways. Place in a large bowl and marinate in the dressing for 30 minutes, tossing to coat.

2. Cook the chicken according to package instructions.

3. Char the lettuce over hot coals until the edges are just charred and slightly wilted. Place on a large platter, drizzle with the remaining dressing and sprinkle with Parmesan. Serve with the espetadas.

Cook's note: Don’t marinate the lettuce for longer than 30 minutes, or it will become soggy.

Find more braai recipes here.

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger