No-wilt, best-ever summer braai salad

We share our favourite way to build a wilt-free salad to beat the summer heat. Make the most of summer stone fruit and grill nectarines and peaches on the braai along with your favourite marinated braai goodies from Woolworths.

Grilled nectarine and peach no-wilt summer salad

Easy

Serves: 6

Preparation time: 30 minutes

Cooking time: 20 minutes

Ingredients:

No-wilt salad:
  • 350 g Woolworths Mini Cucumbers, smashed
  • 4 Woolworths nectarines, halved and quartered
  • 4 Woolworths peaches, halved and quartered
  • 100g Woolworths Basil & White Balsamic Salad Dressing
  • 150 g Woolworths Fresh Ayrshire Fior Di Latte Mozzarella Cheese
  • Woolworths Asian Spicy Chilli Crisp with Fried Black Beans, to drizzle over
  • Sea salt and freshly ground black pepper, to season
  • Olive oil, for drizzling

    • For the braai:

  • 2 Woolworths Free Range Sun-dried Tomato Chicken Espetadas
  • 1kg Woolworths Sweet Sticky Pork Loin Ribs
  • 1 Woolworths Snoek Lightly Smoked Whole
  • 650 g Woolworths BBQ Chicken Kebabs

    • For the crispy onions:

  • 80 g corn flour
  • Salt, a generous pinch
  • ¼ tsp turmeric
  • 2 small white onion, thinly sliced
  • Canola oil, for frying

Cooking instructions:

  1. Toss your cut stone fruit in a drizzle of olive oil and place over the coals while you braai your espetadas, pork ribs, BBQ chicken kebabs and snoek.
  2. Once the fruit is lightly charred and tender but not soft, remove from the grill. For the crispy onions – thinly slice the onions into rounds and rinse in cold water.
  3. Strain and pat dry. In a medium bowl mix together the corn flour, salt and turmeric. Add the onions and toss well to coat.
  4. Add to a large sieve and shake off the excess corn flour through the sieve. Heat the canola oil in a medium-sized pot and test if it’s hot enough by adding one onion, once ready, carefully fry the onions in 2 batches and drain on paper towel. Season with a little more salt.
  5. Serve warm alongside your braaied sweet & sticky pork ribs. Just before serving arrange your grilled stone fruit, tear your mozzarella, add your smashed cucumber, fresh basil and drizzle over the white balsamic dressing or the Asian chilli crisp and a squeeze of lemon.