By All Sorts cookbook author and home-chef, Chantal Lascaris
AH, the braai, a word that stirs the heart of every South African. More than just a cooking method, the braai is a tradition, a ceremony, a moment where we gather around the flames to celebrate heritage and togetherness.
But here’s the thing: not all braais are created equal. We’ve evolved beyond the classic “chuck a chop on the fire” mentality, and now there are rival braais vying for the spotlight. It’s time to talk about the four contenders of what I call the “Braai Prejudice”, and whether a knockout side salad might help level the playing fields.
In one corner, we have the Meat Braai: the undisputed champion of the fire pit. It’s got history, it’s got fans, but is it really the only true South African braai? Then, there’s the Veggie Braai, fighting against the odds to prove its worth on our grilling grids. Lurking in the wings is the elegant Fish Braai, often overlooked in Gauteng and the Free State, but filled with delicate flavours that meet the demands of any table in any province. And let’s not forget the brave newcomer: the Gluten-free Braai. Trying to carve out its own place in our hearts (and stomachs) without the usual suspects of bread and marinades.
For me, the true test of a braai’s worth relies on the worthiness of its salad compatriots. Not every salad is the right fit for every braai contender – which is why I’m sharing four of my guaranteed side wins, just in time for a braailicious Heritage Day.
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 cuts through the richness of the meat, offering a refreshing counterbalance of flavour at the poolside. I love this salad for a meat braai particularly, as it’s delicate and light against a lambchop backdrop, adding a layer of sophistication to any table.
The Veggie Braai – The Underdog
The 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 the 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
The Fish Braai is like the quiet sibling at a rowdy family gathering – elegant, understated and often overshadowed by the big-mouth meat braai. But when done right, a fish braai is a show-stopper – for meat lovers too. Let’s be honest, lightly grilled snoek or fresh-caught Cape bream drizzled with lemon and herbs will make you think you’ve braaied and gone to heaven. 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/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. While a newer addition to the braai scene, the Gluten-free Braai is often misunderstood and under-appreciated, 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 mealies. But, the key to really making it sing is asparagus and strawberry. Yes, together, in a salad. This salad is a genuine hit, from the sweet-tartness of the strawberries to the lemony crispness of the asparagus, tied together with red wine vinegar and spinach leaves, every other dietary requirement will have its fair share of food envy.
And there it is: four braais created equally. Whether you’re a meat lover, a veggie devotee, a fish fanatic or a gluten-free warrior, the beauty of the braai lies in its diversity – and in the true spirit of our South African heritage, there’s always room for everyone (and every side) around the fire.
After selling her clothing business in 2011, Chantal Lascaris pursued her love of health and fitness and qualified as a Pilates instructor, before becoming a self-made cook. Best loved for her debut cookbook All Sorts of Salads, Lascaris has become the South African urbanite’s BFF in the kitchen. She’s all about keeping it real. Her philosophy of imperfection towards the perfect recipe, and her experimental expertise has won South Africa over.
Today, Lascaris is a South African-made home chef promoting her recipe books while running a small farm in Western Cape. She has published a string of popular go-to cookbooks in South Africa, including All Sorts of Salads, All Sorts of Healthy Dishes, the Mediterranean Way, All Sorts of One Dish Wonders, All Sorts of Tapas and of course, the newbie – The Ultimate Salad Book. This is where you’ll find vibrant and flavourful side salads that shine as accompaniments or starters, protein packed lunches that keep the body and mind nourished from morning to night, and deliciously dazzling main courses. The book pushes the boundaries to bring salads over and onto the main dish. With this assortment of superb salads, you’ll be eating them for breakfast, lunch, dinner and even dessert.
Saturday Star