It's the soft life for me

INGREDIENTS:

• 3 red peppers, roasted, braaied or 220 g WW roasted red peppers in brine, chopped into big chunks
• 300 g sorghum, cooked as per packet directions
• 3 T mint, chopped
• 4 T dill. chopped
• 4 T Italian parsley, chopped
• 4 T coriander, chopped
• 1 red onion, chopped finely
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• a squeeze of lemon juice
• 2 T tabasco sauce
• 1 T sriracha spice
• 3 spring onions, chopped
• salt, to season

METHOD:
Mix all the ingredients together except salt and then season to taste

TIP: Add braaied asparagus

Braaied angelfish with chargrilled spring onion and chilli sauce served with braaied bread salad
Serves: 4 - 6
Prep: 20 minutes
Cooking 30 minutes

INGREDIENTS:

• 2 x 300 g average angelfish with garlic and  herb marinade
• spring onion and chilli sauce
• 2 packets spring onions
• 1 green chilli
• 2 T olive oil
• 2 garlic cloves, crushed

Dressing

• 4 T red wine vinegar
• 4 T oilve oil

Bread Salad

• 1 garlic ciabatta
• 3 red onions, peeled and quartered
• 2 red peppers, halved
• 12 capers
• 4 T Italian parsley, chopped roughly
• 6 anchovies, smashed
• 1 x 70 g packet green olives with a hint of chilli
• 3 tomatoes, cut into 6 pieces
• Salt and freshly ground black pepper, to season

METHOD:

1. Drizzle the provided marinade over the fish.
2. Place the fish between 2 sheets of foil and place in a foldable braai grid.
3. Cook over medium coals for 8 minutes on each side.
4. Remove and serve with spring onion sauce and bread salad.
5. To make the spring onion sauce, braai the onions in a cast iron pan until slightly charred.
6. Add to a blender with the chilli, olive oil and garlic and blend until smooth.
7. To make the bread salad, wrap the onions and peppers individually with foil and cook in the coals until soft when tested with a sharp knife.
8. Braai the bread as per packet instructions and tear into a bowl.
9. Tear the onions and peppers and place on top wth the tomatoes, parsley, olives, capers and anchovies.
10. Drizzle over the oil and vinegar and season.

Serves: 4 -6
Prep: 10 minutes

INGREDIENTS:

• Kebabs (cook as per packet instructions)

Coriander and cumin amasi dressing

• 3 T coriander
• 1/2 tsp ground cumin
• 1 tsp garlic, crushed
• 1 cup amasi
• 1 T flavour mx seasoning
• 1 green chilli, chopped
• 2 T lemon juice
• salt, to taste

METHOD:

1. Blend all the ingredients and then season