With Heritage Day around the corner, many South Africans will be firing up the coals and braaing some chops, steak, sausages and boerewors.
To celebrate Heritage Day, cookbook author Chantal Lascaris shared her favourite salad ideas for the perfect braai.
“For me, the true test of a braai’s worth relies on the worthiness of its salad compatriots. Not every salad is the right fit for every braai contender - which is why I’m sharing four of my guaranteed side wins, just in time for a braailicious Heritage Day,” said Lascaris.
The meat braai paired with a fennel and radish salad
This is the one braai everyone knows and loves, the traditionalist's choice. Boerewors, steak, lamb chops - just thinking about it makes you want to grab your tongs.
But even the reigning champion needs a worthy companion to elevate the experience, and that would be the fennel and radish salad.
The fresh pop of anise, and the crunch of the fennel, paired with the tangy bite of radish beautifully cut through the richness of the meat, offering a refreshing counterbalance of flavour at the poolside.
The veggie braai paired with charred pineapple kebabs
The veggie braai might be considered the underdog in some parts but it’s on the rise. It’s for the plant-loving, eco-conscious braai enthusiasts who want to embrace the fire without sacrificing their veggies.
A classic braai purist might scoff at the idea of aubergines and peppers sizzling on the grid, but here’s where things get interesting.
Since the salad comes standard at these veg fests, why not choose to add a side of pineapple kebabs, as a sweet starter or even a yummy dessert? Charred pineapple kebabs can be served tapas-style, or as dessert, with bursts of basil on the stick.
The fish braai paired with cucumber slash pickle salad
The fish braai is like the quiet sibling at a rowdy family gathering - elegant, understated, and often overshadowed by the big-mouth meat braai.
But when done right, a fish braai is an absolute showstopper - for meat lovers too. Lightly grilled snoek or fresh-caught Cape bream drizzled with lemon and herbs will make you think you’ve braaied and gone to heaven.
To allow those delicate fishy flavours shine, you need a fresh, crisp salad to go with it. That’s why my top pick here would be a zippy cucumber slash pickle salad. Made with dill - and a whole lot of love.
The gluten-free braai paired with spinach, asparagus, and strawberry salad
Finally, we have the rebel kid on the block. Some might say this kind of braai lacks braai decorum.
While it is a new addition to the braai scene, the gluten-free braai is often misunderstood and underappreciated but just as deserving of a place at the table.
With careful planning, gluten-free braais can offer as much variety and excitement as their counterparts. Think grilled chicken skewers, veggie parcels, and yummy buttered mielies.
The key to really making it sing is asparagus and strawberry together, in a salad. This salad is a genuine hit, from the sweet-tartness of the strawberries to the lemony crispness of the asparagus.
Spinach, strawberry, and asparagus salad
Ingredients
Salad
10 spears asparagus
1 cup strawberries, hulled and halved
2 tsp toasted sesame seeds
2 cups baby spinach leaves
Dressing
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp sugar
½ tsp dried dill
Salt and pepper to taste
Method
Blanch the asparagus spears in boiling water for approximately 2 minutes, then remove and plunge into cold water to stop the cooking process. (You don’t need a lot of water to do this.
If you use too much water you can lose more nutrients that are dissolved in water). Cut the spears in half if they are too long.
Finely slice the strawberries so that the strawberries don’t overpower the other flavours in the salad when you take a bite.
Toast the sesame seeds in the oven until they turn slightly darker.
Scatter the spinach leaves on a platter (of your choice) and add the asparagus and strawberries.
Whisk together all of the dressing ingredients.
Scatter the sesame seeds over your salad.
Serve the dressing on the side and drizzle 1-2 teaspoons over what you serve onto your plate. The rest can be refrigerated.