3 Simple salad ideas for the Springbok game day braai

Rugby fans are gearing up for an epic showdown between the Springboks and the All Blacks in the Rugby World Cup final on Saturday. Before the action unfolds on the field, make sure that you are all set for a great feast by preparing some mouthwatering salads to go alongside your braai.

Entrepreneur, food influencer, and Feed My Tribe author, Mmule Setati, sets the stage with her ultimate guide to healthy and delicious dishes that everyone will love! With easy to follow recipes and helpful tips, even beginners will feel like seasoned chefs whipping up these delectable dishes. These delicious creations from Mmule will keep you energised and satisfied throughout the game. 

Let’s dive into the world of culinary touchdowns with 3 simple salad recipes designed to score big with your guests this game day!

Pretty In Pink Salad

• Spinach, salmon, nectarines & strawberries

Serves 2

Ingredients:

Honey for brushing

2 ripe but firm nectarines or peaches, pitted and halved or quartered

1 × 100g pack baby spinach, washed

1 × 100g punnet fresh strawberries, halved

1 × 100g pack salmon ribbons

Balsamic vinegar for drizzling

Method:

1. Lightly brush honey over the flesh of the nectarines, then arrange them, flesh-side down, in a hot grill pan. Cook over a medium heat for 2–4 minutes, until charred.
2. Layer a serving dish with the baby spinach, followed by the strawberries and grilled nectarines.
3. Top with the salmon ribbons and drizzle with balsamic vinegar

 

Prawn Pasta Salad

• With a sparkling wine dressing

Serves 2

Ingredients:

300g dried penne pasta

1 Tbsp olive oil

1kg cooked shrimp or prawn meat

2 tsp smoked paprika

Fresh thyme

1 tsp dried Italian herbs

½ lemon

50g baby spinach, washed

5g sundried tomatoes

1 avocado, cubed

Parmesan shavings

sparkling wine Dressing

½ cup olive oil

¼ cup Brut MCC or sparkling wine

1 tsp dried sweet basil

1 tsp runny honey

Method:

1. Cook the pasta in a large pot of salted boiling water (follow the packet instructions) until al dente.
2. Meanwhile, make the salad dressing by combining all the ingredients in a small jar and stirring.
3. Heat the olive oil in a large pan over a medium to high heat. Add the shrimp or prawn meat, paprika, thyme and Italian herbs, then fry until the meat is pink on the outside. When cooked, squeeze the juice of half a lemon over them.
4. To assemble the salad, arrange the baby spinach, sundried tomatoes and avocado on a serving platter. Top it off with the cooked prawns and parmesan shavings and drizzle over the dressing.

 

Quinoa Bowl

Serves 2

Ingredients:

1 cup cooked quinoa

A handful of chopped baby spinach

½ cup chopped sundried tomatoes

½ cup thinly sliced (but unpeeled) cucumbers

½ cup pickled artichokes

1 red onion, thinly sliced

½ cup flaked almonds

Salt and pepper to taste

Tahini dressing

2 tsp tahini

2 Tbsp cold water

1 tsp lemon juice

1 tsp runny honey

Salt and pepper to taste

Method:

1. Place all the dressing ingredients in a small, clean jar and shake until well combined, then set aside.
2. Transfer the cooked quinoa to a deep serving dish or bowl, then add the spinach, tomatoes, cucumbers, artichokes and onion.
3. Toast the almonds in a small non-stick pan over a high heat for 1 minute until they are slightly golden. Sprinkle over the salad and drizzle with the tahini dressing.

All recipes supplied by Mmule Setati. Photographer credits Sadiqah Assur-Ismail.

Also see:4 Simple cocktails for the Springboks game day braai