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Coleslaw recipes

Caramelised butternut-and-beetroot salad

40 minutes

Beetroot recipes

Exotic tomatoes with baba ghanoush

45 minutes

Jewish holiday

Braai salad

20 minutes

27 of 70

Braai salad

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus overnight draining time

Cooking Time 20 minutes

Ingredients

For the amasi cheese:

2 cups Woolworths full-cream maas
salt, to taste
400 g tomatoes, halved
1 x 600 g pack Woolworths exotic mixed tomatoes, halved
½ cup olive oil
2 T smoked paprika
2 garlic cloves, minced
2 T fresh coriander roughly chopped
2 T Italian parsley roughly chopped
1 T dried oreganum
3 T honey
1 bird’s-eye chilli, seeded and finely chopped
sea salt and freshly ground black pepper, to taste
360 g quinoa, cooked
1 small cucumber, diced
30 g basil, for serving
3 avocados

Method

1. Place a damp dish towel over a deep bowl or bucket and pour the maas into the towel. Join the ends of the towel together and tie up tightly. Use a wooden spoon to suspend the cloth over the bowl or bucket and allow the water (whey) in the amasi to drip out overnight. Untie the cloth to reveal a lovely soft cheese. Keep refrigerated until ready to use.

2. Marinate the tomatoes in the olive oil, smoked paprika, garlic, herbs, honey, chilli, salt and pepper for 1 hour. Reserve the marinade. Braai the tomatoes until nicely charred, about seven minutes on each side, three minutes for the cherry tomatoes.

3. Return the tomatoes to the marinade and gently crush using a potato masher. Place the cheese in the centre of a platter and arrange the quinoa, basil and avocado around it. Spoon over the tomato dressing and serve immediately.

Cook's note: This is my local play on a Caprese salad using amasi to make a delicious fresh cheese, pairing it with an unconventionally sweet and chunky tomato dressing.

Find more braai recipes here.

Photograph: Willow Tucker

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Braai salad

Braai salad

Ingredients

Method