Can you hear that? The ‘clack clack’ of tongs, the crackle of wood and the sizzle of searing meat. Yes, South Africa, spring is here! It’s time to head outdoors, soak up the sun and break out the braai.
Not that we ever need a reason to braai, but the warmer weather’s got us cooking up springtime delights on the fire, all served with local avos, the best braai plus one around.
This year marks the 21st anniversary of National Braai Day. The day has come of age as our love for braais as a weekend ritual has grown over the years, and today we celebrate it, our heritage, our diversity, and our love for good food, shared with friends and family, all month long.
Like any 21st we’re getting fancy and making over our favourite braai sides: the traditional potato salad and tomato salad (because life’s too short for boring braais).
We’re braaiing our potatoes and combining them with creamy avos in our flavour-packed Braaied Baby Potato and Charred Avo Salad (with Harissa Avo Dressing). Tomatoes are being given a whole new lease on life in our Marinated Avocado and Cherry Tomato Salad with Mozzarella.
Green-skinned and dark-skinned avos are equally versatile and delicious, and can be easily incorporated into healthy eating plans. So get outside, celebrate Heritage-come-Braai Month, and add homegrown avos to your spring table.
Braaied Baby Potato and Avo Salad (with Harissa Avo Sauce)
Serves 6 as a side
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients:
- 1 kg bag baby potatoes
- Salt and pepper
- Avocado or olive oil for cooking
- 1½ avocados, peeled and cut into thin wedges
- 180 ml (¾ cup) mayonnaise
- 45 ml (3 tbsp) Harissa paste
- Handful parsley (optional)
Method:
- Cook the potatoes in salted boiling water for about 20 minutes or until tender. Drain.
- Rub the potatoes with oil. Season with salt and pepper. Wrap in a double layer of foil. Place directly on hot coals and cook for about 30 minutes, turning often, until crispy on the outside.
- bSear half of the avocado wedges on a braai grid over hot coals for about a minute on each side or until charred – do not overheat as the avo may turn bitter. Season with salt and pepper.
- Blitz together the remaining avocado with the mayonnaise until smooth. Spread out on a serving platter. Swirl through the Harissa. Top with the hot potatoes and charred avo. Garnish with parsley (optional).
Marinated Avocado and Cherry Tomato Salad
Serves 6-8 as a side
Preparation time: 10 minutes + marinating
Ingredients:
- 500 g packet cherry tomatoes, halved
- Salt and pepper
- 200 g bottle French salad dressing
- 1-2 avocados, diced
- 250 g ball mozzarella
- Handful basil
Method:
- Season the tomatoes with salt and pepper in a small bowl. Stir through the dressing. Marinate in the fridge for 20 minutes.
- Stir through the avocado and marinate for 10 minutes. Strain the liquid (can be reserved to use again) and spoon onto a serving platter. Add the mozzarella and basil.
Variations:
- Use a selection of exotic cherry tomatoes.
- Soft white mozzarella like Buffalo Mozzarella or bocconcini works best for this recipe. Or try goat’s cheese.
For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa
