LIVING ON THE VEG
Make vegetables the star of the show at your next braai with these delicious veggie braai options we found in My Vegetarian Braai by Adele Maartens.
My Vegetarian Braai by Adele Maartens is our cookbook extract
Braaied iceberg lettuce with tempered yoghurt dressing
SERVES 6 A delicious, beautiful way to do something new with humble lettuce. The tempered yoghurt dressing adds a punch of spicy flavour. You can also serve the lettuce halves as a snack before the main braai event.
FOR THE DRESSING
• 5 teaspoons vegetable oil
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds, crushed
• 150ml full-cream yoghurt
• 1 clove garlic, minced
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh coriander
• pinch of sea salt flakes
• pinch of sugar
• squeeze of lemon juice
• 3 baby gem lettuce hearts, BEETROOT, BLOOD ORANGE halved & PORK SALAD
• 3 radishes, thinly sliced
• 3 spring onions, thinly sliced
• 1 tablespoon black sesame seeds
1. To make the dressing, heat the oil over medium heat. When hot, add the mustard, cumin and coriander seeds, and stir until they crackle.
2. Remove from the heat and pour into a heat-resistant bowl. Add the yoghurt and whisk together, then mix in the garlic and herbs.
3. Check the seasoning, adding sea salt, sugar and lemon juice to taste, then refrigerate.
4. Place the lettuce halves on the braai grid over hot coals and braai for a few minutes until the edges are browned and braai marks appear on them. Place on a platter.
5. Spoon the dressing over the lettuce; sprinkle with the radish, spring onion and sesame seeds.
Moroccan-style chickpea keftas with lemon & mint raita & mini flatbreads
SERVES 10 These keftas can be served as a snack, or pop a couple of them into a pita pocket as your main meal and serve with a side salad.
FOR THE RAITA
• ½ English cucumber
• 1 cup Bulgarian yoghurt
• 1 cup fresh mint, chopped
• 2 tbsp grated lemon zest
FOR THE KEFTAS
• 1 packet bamboo skewers
• 1 x 400g tin chickpeas, drained and rinsed
• ½ cup tinned black beans
• ¼ cup dried breadcrumbs
• ½ onion, diced
• ½ cup chopped fresh parsley
• ½ cup chopped fresh coriander
• ½ cup chopped fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon smoked paprika
• sea salt flakes and freshly ground black pepper
• 1 egg
• extra-virgin olive oil
• 1 packet flatbreads