Try this delicious braaied tomato salad
In need of a braai side? There’s life beyond potato salad, and it’s heavenly. This tomato salad by Hannah Lewry is brimming with bright summer flavours, and here’s the best part: you make it on the braai.
Ingredients:
- 3 whole red and yellow peppers
- 8 tomatoes, halved
- ¼ cup olive oil
- 1 T Woolworths Harissa Spice (or paprika or steak spice)
- Sea salt and freshly ground black pepper, to taste
- 150 g Woolworths Bulgur Wheat, uncooked
- 1 large red onion, thinly sliced
- Fresh herbs, to garnish
- 3 baby spring onions, chopped
- 1 garlic clove
- ½ lemon, juiced
- 3 T olive oil
- 20 g soft herbs (such as mint, basil or parsley), chopped
- Sea salt and freshly ground black pepper, to taste
- 2-3 T water
Method:
- Bring 2 cups salted water to the boil, add the bulgur wheat and cook for 8–10 minutes until tender, then drain to cool.
- Light a braai and, when the coals have started to form, place the whole peppers and the halved tomatoes on the grid to slowly scorch and char, until blackened – don’t be alarmed, this adds flavour. They should just give when moved with the tongs but not collapse completely.
- Mix the olive oil and harissa spice. Place the warm tomatoes in a large bowl, pour over the oil mixture and marinate while you complete the salad.
- Place the peppers in a Ziploc bag and seal. Sweat for 10 minutes, then peel off the skin and remove the stem and seeds. Add the peppers to the tomatoes and toss.
- Blend the dressing ingredients, adding water to loosen and season to taste.
- Add the bulgur wheat to the tomatoes and peppers, toss and serve topped with red onion and the dressing on the side. Garnish with fresh herbs.
Cook’s note: Add a shake or two of Woolworths Red Wine Vinegar or White Balsamic Condiment to the dressing if you like. This salad is delicious served with dollops of plain yoghurt and/or crumbled feta and a leg of lamb or crispy lamb chops on the braai.
Serves 6
Preparation: 20 minutes
Cooking: 20 minutes