Ingredients

Method

• 550 g Woolworths free-range lamb skilpadjies
• 2 t coriander seeds, crushed coarsely
• salt, to taste
• 2 T sunflower oil
For the sorghum salad:
• 250 g sorghum, cooked
• 1 x 140 g jar Woolworths sundried tomato pesto
• 1 x 240 g sachet Woolworths sundried tomatoes, chopped
• 1 x 70 g sachet Woolworths black and green pitted olives, chopped
• 1 x 230 g jar Woolworths roasted red peppers, drained
• 100 g feta
• 1 red onion, chopped
• 6 red salad onions, sliced
• 4 T red wine vinegar
• 4 T olive oil
• sea salt and freshly ground black pepper, to taste
• basil for microherbs, to garnish

Method

Ingredients

1. Sprinkle the skilpadjies with coriander and season. Heat the oil in a cast-iron pan over the coals. Fry the skilpadjies until golden brown. To test if they’re cooked make a small incision, they should be pink inside. If you prefer them well done, cook for longer.

2. To make the salad, mix all the ingredients, except the seasoning, or place all the ingredients separately on a big platter and mix at the table. Season.

Cook's note: The sorghum salad is also a great partner to Woolies’ succulent free-range salt-and-black pepper lambs’ tails. They’re already parcooked, great for quickly grilling on the braai.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa