Heritage Day Salads and Sides
When it comes to braaing or barbecuing, truth be told, I’m infinitely more excited about what’s happening on the salad table than on the fire. It’s where colour, crunch and fresh exist in glorious abundance. Salads, by nature, are the showcase for seasonality and a playground for unexpected combinations of all things wholesome and delicious. Not to say that meat plays second fiddle. There’s nothing better than smoke-infused, charred kebabs. If however your salad game needs invigorating, maybe these Heritage Day salads and sides will perk the palate.
This is how I love to eat. Flamboyantly colourful food with convincing flavours and lively personality. Whether you choose to serve this quinoa detox crunch bowl alongside grilled kebabs hot off the coals, or as part of a vegetarian main, good salads are summer essentials. Proof that healthy and delicious coexist. The success of whole bowl food hinges around gutsy flavours and interesting combinations. This recipe will not disappoint.
Quinoa Broccoli Tabbouleh with Tahini Drizzle – Recipe from my ebook, Beautiful Home Food .
An authentic Palestinian tabbouleh is all about the parsley and plenty of it. Westernized versions are slightly more relaxed when it comes to the ratio of bulgur to parsley, a Lebanese tabbouleh having just a tablespoon or two of wheat. Using the basic flavours of this Middle Eastern salad, I’ve added plenty fresh ingredients. In addition to the parsley, I’ve included mint and rocket which lends a bright peppery taste.
Things to look for in a life changing rice salad
- Must double as a side or main meal (for vegetarian – add roast sweet potatoes and hummus)
- Excellent alongside grilled fish, chicken and meat
- Thoroughly nutty chew that’s convincingly gratifying
- Heaping, wholesome goodness
- Meal prep potential
- Eat tonight, pack for tomorrow’s lunch
- Greens and grains in one
- Maximises store cupboard ingredients
There are sweet potatoes and then there are these Paprika roast sweet potatoes. A sweet potato is a thing of joy, not fancy or finicky to cook, either. Needing little more than a decent slick of oil and some uplifting flavourings, they’re easily transformed from everyday common to absolutely fabulous. Glistening with character and bright herbaceous flavour, these coral beauties are gnarly on the outside and softly yielding inside.
Roasting the sweet potatoes on a slightly higher heat encourages a toffee-like sweetness with a buttery flesh. A light scattering of cumin seeds adds just enough earthiness to make it feel Middle Eastern. You can use ground cumin too, but whole spices have a pungency that dry spices lack.
Roasted corn and halloumi salad is summer on a plate. Jewel coloured sweet peppers with pan-roasted corn, cherry tomatoes, cucumber and chewy halloumi. Tossed in a minted chilli dressing, it’s vibrant and fresh, I’ll definitely be bringing this rainbow coloured salad to the table on Braai Day.
There’s nothing complicated about this sweet peppers and wild rice salad. The key to the best rice salad is dry grains. This way, the dressing soaks up and there’s no chance of watered down flavours. Once cooked, I rinse and drain the rice thoroughly. Place in a wide bowl and allow a little time to air dry.
Pineapple Coleslaw with honey soy cashews and sesame seed dressing – Recipe in the Bibby’s Kitchen cookbook. So delighted that the cookbook is now available from all Woolworths Stores and the online shop.
One of the most popular recipes from the cookbook, this crazy delicious Carrot and Mango Atchar salad. With toasty masala peanuts and Turkish apricots, it’s next level.
