Strawberry and asparagus salad. Picture: Supplied
As South Africa celebrates Heritage Month, many interesting events have kicked off, recognising and celebrating the cultural wealth of the country.
This month is dedicated to honouring diverse ethnic communities, promoting inter-cultural understanding, and fostering common experiences among them.
With braai recognised as one of the much-loved traditions, author and home chef Chantal Lascaris shares interesting salad compatriots to match your braai ahead of Heritage Day on September 24.
Lascaris, known for her cookbook All Sorts of Salads, has become South Africa’s culinary guru, known for her authenticity, experimentation, and philosophy of imperfection.
As Heritage Day approaches, she says the worth of a braai depends on its salad companions, as not every salad is suitable for every braai contender, sharing her guaranteed side wins.
The Meat Braai: The Classic Contender
“We start with the Omkhulu of the braai: the meat braai. This is the one 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.
“Enter my trusty, tangy chariot: 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: The Underdog
Lascaris explains that 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?”
“My Charred Pineapple Kebabs can be served tapas-style or as dessert, with bursts of basil on the stick. Pretty to look at, delicious to pick at. The caramel twist inside the sweet and smoky flavour of the grilled pineapple is a game changer, offering a burst of tropical goodness that complements those grilled vegetables. A true contender in its own right, you’ll silence even the most sceptical of carnivores.’’
The Fish Braai: The Quiet Sophisticate
She says the Fish Braai, a simple yet elegant dish, is a show-stopper for meat lovers, featuring lightly grilled snoek or Cape bream, drizzled with lemon and herbs.
“But to really let those delicate fishy flavours shine, you need a fresh, crisp salad to go with it. That’s why my top pick here would be my take on a zippy cucumber slash pickle salad. Made with dill and a whole lot of love, this cucumber side hustle is lettuce-free and time-saving too, as it can be made well ahead of time. Healthy. It’s simple and refreshing — a perfect match for the ocean catch.”
The Gluten-Free Braai — The Newcomer
“Finally, we have the rebel kid on the block. Some might say this kind of braai lacks in braai decorum. Nonsense, I say. Whilst a newer 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 Star
anita.nkonki@inl.co.za
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