4 Super Summer Salads to Jazz Up Your Gas Braai Meal

When the sun shines brightly and warmly, then for us South Africans that’s braai time!  Here are 4 different but simple, tempting summer salads to jazz up your gas braai meal.

1. Pomegranate, Fig And Feta Salad
Celebrate our summer flavours with this easy, colourful recipe. 

Serves: 4 / Preparation Time: 10 mins

  • 4 Figs, halved
  • 100g Feta, crumbled
  • 100g Pomegranate seeds
  • 100g Rocket


  • 1 Garlic Clove, chopped
  • 2 tsp Honey
  • 1 tsp Salt
  • 60ml Pomegranate juice
  • 1 tbsp Balsamic Vinegar
  • 125ml Extra Virgin Olive Oil


  1. Arrange the salad ingredients on a large platter.
  2. Whisk the dressing ingredients together, then toss the dressing through the salad just before serving.


2. Grilled Strawberry And Biltong Salad

Try this is a super-easy, mouth-watering salad by Jan Hendrik van der Westhuizen, SA’s first Michelin-star chef. He’s the world-renowned restaurateur who opened his own restaurant, JAN, in Nice in 2013 and prides himself on promoting traditional South African flavours. 

Serves: 4 / Cooking Time: 10 mins


  • 12 – 16 ripe strawberries
  • extra virgin olive oil, to drizzle
  • large handful mixed salad leaves
  • balsamic vinaigrette, to drizzle
  • 1 large piece of biltong, thinly sliced
  • coarse sea salt and freshly ground black pepper, to taste


  1. Rinse the strawberries and dry them on a paper towel. Slice them in half, leaving the green stems in place.
  2. Heat a large griddle pan and drizzle with olive oil. Place the strawberries cut-side down and chargrill until dark.
  3. Drizzle the mixed salad leaves with the balsamic vinaigrette. Toss through the strawberries and thinly sliced biltong. 
  4. Sprinkle with coarse sea salt and freshly ground black pepper to taste.


3. Coleslaw With Lemon And Orange Dressing

Here this old traditional favourite is given a new spin!

Serves: 6 – 8 / Preparation Time: 20 mins



  • zest and juice of 1 orange
  • 3 spring onions, chopped
  • 2 carrots, peeled and julienned
  • 2 Pink Lady apples, cored and julienned
  • 1 small red cabbage, shredded
  • 1 small white cabbage, shredded
  • 2 celery stalks, sliced diagonally
  • 2 handfuls each fresh mint and coriander leaves
  • 45g raisins


  • juice of 1 orange
  • juice of 1 lemon
  • 2 tbsp honey
  • 2 tbsp olive oil
  • salt and freshly ground black pepper, to taste


  1. For the coleslaw, combine the zest and juice of 1 orange with the remaining coleslaw ingredients in a large bowl. Toss until well mixed. Transfer to a large salad bowl. Set aside.
  2. For the dressing, place the orange juice, along with the remaining ingredients, in a small jug. Mix until well combined.
  3. To serve, drizzle the dressing over the coleslaw, then toss until coated well.


4. Mexican Salad

Enjoy this healthy salad – with a kick – that you can prepare on your gas braai.

Serves 4–6


  • 150g quinoa
  • 400ml water or vegetable stock
  • 2 mealies
  • boiling water, for blanching
  • 1 can black beans, drained
  • 1 red onion, finely diced
  • 1 red pepper, deseeded and finely diced
  • 150g cherry tomatoes, halved
  • 1 Mediterranean cucumber, diced
  • 1 avocado, diced
  • 1 lime, finely grated zest and juice
  • 45g coriander, chopped
  • 60ml French salad dressing
  • 1–2 fresh red or green chillies,
  • finely chopped
  • salt and milled black pepper

To Serve

  • lime wedges
  • Sour cream


  1. Place the quinoa in a pan and cover with the vegetable stock. Bring to the boil and simmer for 15–20 minutes. When tender, drain and set aside.
  2. Blanch the mealies in the boiling water for 4 minutes. Drain and pat dry.
  3. Grill the mealies on a hot gas braai for 1–2 minutes per side, or until lightly toasted and charred.
  4. When cool enough to handle, cut the corn off the cobs.
  5. Place the quinoa, corn and the remaining ingredients in a bowl. Toss lightly to combine.
  6. Season with salt and pepper. Serve at room temperature with lime wedges and sour cream, if desired.


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