SIDE BY SIDE
We all have our favourite go-to side dishes when it comes to hosting a braai. Why not switch things up and take the crown with our spread of delicious options? You’ll be the talk of the town, come National Braai Day on 24 September
This Braai Day, we’re pulling out all the stops with an array of sapid sides
If you don’t have time for your labneh to drain, you can buy the readymade version from speciality cheese shops or Middle Eastern delis
Serves 4 – 6 EASY 1 hr
WHAT YOU NEED
500g double-cream plain yoghurt 3g (½ tsp) fine salt
zest of ½ lemon
15ml (1 tbsp) extra-virgin olive oil salt and freshly ground black pepper, to taste
45ml (3 tbsp) extra-virgin olive oil 30ml (2 tbsp) white wine vinegar small handful fresh mint leaves, roughly chopped + extra, to garnish 1 garlic clove, peeled and minced ½ red onion, peeled and thinly sliced 5g (1 tsp) sea salt flakes
1g (½ tsp) dried chilli flakes freshly ground black pepper, to taste
45ml (3 tbsp) extra-virgin olive oil 6 medium marrows, cut into 0,5cm-thick rounds
30g raw almonds, chopped HOW TO DO IT
1 For the labneh, line a sieve with a large piece of cheesecloth/muslin
(or a clean tea towel) and place over a large bowl. In a separate bowl, combine the yoghurt and the fine salt. Transfer the mixture to your cheesecloth/muslin. Tie the ends together and leave to drain over the bowl, refrigerated, for 2 – 3 days.
2 Mix the lemon zest, 15ml (1 tbsp) olive oil and seasoning with 250g (1 cup) labneh. Set aside until needed. Refrigerate any leftover labneh for use in other dishes (visit foodandhome.co.za for recipes).
3 For the dressing, combine the 45ml (3 tbsp) olive oil with the remaining dressing ingredients together in a large bowl. Set aside until needed.
4 For the marrows, heat the 45ml (3 tbsp) olive oil in a large frying pan over medium heat. Add the marrows in batches and fry until golden brown, about 4 – 5 minutes per side. Using a slotted spoon, remove the marrows from the pan and transfer to the dressing. Stir until the marrows are entirely covered. Set aside to marinate, about 30 minutes.
5 To serve, spread the seasoned labneh over the base of a serving platter/skillet. Top with the marinated marrows. Drizzle with any leftover marinade. Garnish with the chopped almonds and fresh mint leaves.
LETTUCE WEDGES WITH TEMPERED BUTTERMILK DRESSING
Adapted from the Sethi siblings’ iceberg wedge with tempered buttermilk recipe, as published on thetimes.co.uk
Serves 4 EASY 30 mins
WHAT YOU NEED DRESSING
25ml vegetable oil
10g (1 tbsp) mustard seeds 8g (1 tbsp) cumin seeds
6g (1 tbsp) coriander seeds, roughly crushed
250ml (1 cup) buttermilk handful fresh mint leaves, chopped handful fresh coriander, chopped 1 garlic clove, peeled and minced pinch sea salt flakes, to taste pinch white sugar, to taste squeeze lemon juice, to taste
10g (1 tbsp) sesame seeds
9g (1 tbsp) sunflower seeds
2g (½ tsp) onion seeds (optional) 3 baby gem lettuce hearts, cut into wedges
3 radishes, thinly sliced
3 spring onions, chopped HOW TO DO IT
1 For the dressing, heat the vegetable oil in a pan over medium heat. Add the mustard, cumin and coriander seeds, and fry until they are crackling and popping. Remove from heat and transfer the seeds to a heatproof bowl. Add the buttermilk and whisk until well combined. Stir in the freshly chopped mint, coriander and minced garlic. Add the salt, sugar and lemon juice to taste. Refrigerate until ready to serve.
2 For the salad, toast the sesame, sunflower and onion seeds (if using) in a dry frying pan over medium heat until the sesame seeds turn golden brown, about 5 minutes. Remove from heat and set aside to cool. 3 Arrange the baby gem lettuce hearts in a serving platter. Drizzle with the dressing and top with the sliced radishes and spring onions. Sprinkle with the toasted seeds.
Serves 6 – 8 EASY 1 hr
WHAT YOU NEED
1L (4 cups) vegetable/chicken stock 500ml (2 cups) water
250g (1½ cups) instant polenta 100g (1 cup) Parmesan, grated
5g (2 tbsp) fresh thyme leaves salt and freshly ground black pepper, to taste
3 medium aubergines, each cut into 5 thick slices
1 large yellow pepper, seeded and cut into strips extra-virgin olive oil, to brush
1 x 130g jar store-bought basil pesto
38g (about 15) pitted Kalamata olives 180g (about 4) marinated artichoke hearts, chopped small handful cherry tomatoes on the vine, oven-roasted
55g sundried tomatoes, quartered 83g (about 10 drained) bocconcini mozzarella balls, torn
½ red onion, peeled and thinly sliced small handful fresh basil leaves
HOW TO DO IT
1 Preheat the oven to 200°C. Grease a 27cm round, fluted, loose-base tart tin. 2 For the tart, place the stock and water in a large pot and bring to a boil over medium heat. Slowly add the polenta, whisking continuously until incorporated. Reduce the heat and simmer, stirring occasionally, until thickened, about 10 minutes.
3 Add the grated Parmesan and fresh thyme leaves. Season to taste and stir until well combined.
4 Pour the mixture into the prepared tart tin. Bake in the preheated oven until slightly crispy on top, about 25 minutes. Remove from oven and set aside to cool in the tin, about 20 minutes.
5 While the tart is cooling, brush the aubergine and yellow pepper slices with the olive oil. Set aside. Heat a griddle pan over high heat. Arrange the coated vegetables in the pan and grill until charred in places, about 3 – 4 minutes per side. Remove from heat and set aside.
6 Carefully remove the tart from the tin and place it on a serving platter. Spread the basil pesto over the top. Arrange the chargrilled aubergine and yellow pepper slices, along with the remaining ingredients, on top. Serve immediately.
CRUSHED BABY POTATOES WITH VEGAN AÏOLI AND BLACK SALT
Serves 6 EASY 1 hr
WHAT YOU NEED POTATOES
1kg baby potatoes extra-virgin olive oil, to roast 18g (1 tbsp) black salt (find at woolworths.co.za and faithful-to-nature.co.za)
2 garlic cloves, peeled and minced 15ml (1 tbsp) lemon juice
2,5g hot English mustard powder 10g (about 12 drained) whole tinned chickpeas + 45ml (3 tbsp) leftover chickpea brine
120ml vegetable oil
60ml (¼ cup) extra-virgin olive oil salt and freshly ground black pepper, to taste
caperberries, to garnish fresh chives, to garnish
HOW TO DO IT
1 For the potatoes, preheat the oven to 220°C. Place the baby potatoes in a pot filled with salted water and bring to a boil over medium heat. Continue to boil until tender, about 15 minutes. Remove from heat and drain the excess water.
2 Transfer the potatoes to a large baking sheet. Using a fork, gently press down on each potato until flattened and slightly crushed. Drizzle with the olive oil. Roast in the preheated oven until the potato skins are golden brown and crispy, about 15 minutes. Remove from oven and transfer to a serving platter. Sprinkle with the black salt and set aside.
3 For the aïoli, place the garlic, lemon juice, mustard powder, chickpeas and reserved brine in a tall jug. Using a stick-blender, blitz the mixture on high speed until smooth. While blending, slowly add the vegetable oil in a steady stream. Once incorporated, add the 60ml (¼ cup) olive oil while continuing to blend until thick and smooth. Season to taste.
4 Serve the potatoes warm, garnished with the caperberries and fresh chives. Enjoy with the aïoli alongside.
SWEET POTATO CHIPS WITH SPICY LIME-ANDCORIANDER DIP
Serves 4 EASY 1 hr WHAT YOU NEED
SWEET POTATO CHIPS
5 medium sweet potatoes, scrubbed and cut into 0,5cm rounds
60ml (¼ cup) extra-virgin olive oil + extra, to grease
16g (2 tbsp) barbecue spice
3g (1 tbsp) dried oregano salt and freshly ground black pepper, to taste
45ml (3 tbsp) extra-virgin olive oil
1 – 2 red chillies, seeded and chopped (optional)
125g (½ cup) low-fat plain yoghurt 100g medium-fat plain cream cheese 1 garlic clove, peeled and minced
15g (3 tbsp) fresh coriander + extra, to garnish juice of 1 lime + extra lime wedges, to serve salt and freshly ground black pepper, to taste
HOW TO DO IT
1 Preheat the oven to 200°C. Grease a large roasting dish with olive oil. Set aside until needed.
2 For the sweet potato chips, place the sweet potato rounds, 60ml (¼ cup) olive oil, barbecue spice, dried oregano, and salt and pepper in a large bowl. Toss to coat well. Arrange the sweet potatoes in the prepared roasting dish, being mindful not to overlap the rounds. Drizzle with any leftover oil. Roast in the preheated oven until the sweet potato chips are cooked and slightly crispy, about 30 minutes.
3 Remove from oven and, using a slotted spoon, remove the chips from the roasting dish and place on paper towel to absorb excess oil. 4 While the sweet potato chips are roasting, prepare the dip.
Place the 45ml (3 tbsp) olive oil and chopped chilli (if using) along with the remaining ingredients in a blender and pulse until just combined and slightly chunky.
5 Serve the sweet potato chips with the dip and lime wedges alongside. Garnish with fresh coriander.
MARINATED MARROWS WITH LABNEH, LEMON AND MINT
LETTUCE WEDGES WITH TEMPERED BUTTERMILK DRESSING
CRUSHED BABY POTATOES WITHVEGAN AÏOLI AND BLACK SALT
SWEET POTATO CHIPS WITH SPICY LIME-AND-CORIANDER DIP