Home
Recipes
Dairy free

Salt-and-pepper squid

Salt-and-pepper squid

8 minutes

Asian-style pork with mushrooms and lettuce

Asian-style pork with mushrooms and lettuce

10 minutes

Angelhair pasta with mussels

Angelhair pasta with mussels

10 minutes

Chicken koftas in spicy curry with roast potatoes

Chicken recipes

Chicken koftas in spicy curry with roast potatoes

30 minutes

Moroccan carrot salad

Carrot recipes

Moroccan carrot salad

Baked breakfast omelette

Brunch recipes

Baked breakfast omelette

25 minutes

Grilled bread with Serrano ham and olive oil-fried eggs

Egg recipes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Roasted peppers with white anchovies

Pepper recipes

Roasted peppers with white anchovies

30 minutes

Patatas bravas

Vegan recipes

Patatas bravas

10 minutes

Chilli-spiked coconut and chicken rice noodles

Chicken recipes

Chilli-spiked coconut and chicken rice noodles

35 minutes

Lime-and-coconut milk granita

Milk recipes

Lime-and-coconut milk granita

5 minutes

Lamb and veg kebabs with warm potato and watercress salad

Braai recipes

Lamb and veg kebabs with warm potato and watercress salad

20 minutes

100 of 166

Lamb and veg kebabs with warm potato and watercress salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus soaking time

Cooking Time 20 minutes

Ingredients

500 g lamb sausage
250 g portabellini mushrooms
200 g baby tomatoes
1 medium onion, sliced
2 T olive oil
Rosemary sprigs
Sea salt and freshly ground black pepper, to taste

For the warm potato and watercress salad:

500 g small potatoes, halved
2 T red wine vinegar
4 T olive oil
1 clove garlic, crushed
1/2 t Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 punnet watercress

Method

Soak bamboo or wood skewers in water for half an hour to prevent them from burning during grilling.

Slice the sausage into chunks. Mix the mushrooms, tomatoes and onion with the olive oil and a little seasoning. Thread the sausage, mushrooms, tomatoes, onion and rosemary sprigs onto the soaked skewers.

Grill for 4 minutes on each side until the sausage is browned, just cooked and still moist.

Serve with the potato and watercress salad.

To make the warm potato and watercress salad, cook the potatoes in boiling salted water until tender and drain.

Mix the remaining ingredients, except the watercress, together and toss with the drained potatoes. Lightly mix with the watercress and serve immediately.

Discover more brilliant braai recipes here.