A pack of tasty, thick boerewors
1 punnet rosa or cherry tomatoes
1 medium onion, skin still on
1 yellow pepper, halved and deseeded
2 mealie cobs, sliced into rounds
Mixed lettuce leaves of your choice
Olive oil and balsamic vinegar
First off, make sure that the holes in your braai grid are small enough to hold the little tomatoes, otherwise you’ll lose them to the flames.
Get your fire to medium heat, put your onion directly into the coals (no foil required, the skin will protect it) and pop your boerewors and mealie cobs onto the grid. When the meat is starts browning on the outside, put the tomatoes and peppers on, skin side down. Keep turning over your veggies and mealie cobs; they should have a good, even colour. Watch your tomatoes closely, you don’t want them so soft that you can’t pick them up in one piece.
Their skins should split but they should still be firm. Put your lettuce leaves in a bowl and dress with olive oil and balsamic vinegar. When soft and browned, slice your pepper halves and toss them into the leaves with the tomatoes. When ready, chop or break your boerewors into bite-size chunks and add to the salad. Peel the now-blackened skin off your onion, quarter it, peel apart the layers and drop them in. Serve your salad with the mealie rounds on the side. Easy as that!
For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.
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