Is this the best braai menu?

Braai 2 free range sun-dried tomato chicken espetadas, and 2 free range spicy yoghurt chicken espetadas until lightly charred and cooked through; leave to rest. Grind 2 teaspoons of toasted sesame seeds in a pestle and mortar, add 1/3 cup of double cream plain yoghurt, the juice of ½ a lemon, and 1 teaspoon of cashew nut butter or tahini. Shred 1 baby red cabbage, mix with 3 carrots, cut into matchsticks, and fold the sauce through. Combine with the sliced chicken espetadas, and serve in 6 chargrilled Slimmer’s Choice multi-seed wraps.

Place 4 free range sirloin steaks, and 2–4 free range rump steaks on a clean grill over a searing hot braai. Cook for a few minutes on each side to your liking, then season well and baste with Woolworths Original Braai Marinade. Remove from the grill and leave to rest  (5–10 minutes).

For the salsa: Combine 100 g of baby spinach, rocket and watercress with 2 x 160 g tubs of mango wedges. Add 50 g torn peppadews and 1 freshly sliced chilli, then drizzle with olive oil. 

Over medium coals grill 3 sweetcorn cobs until lightly charred and cooked. In a big cast iron pan on the grill, fry 1 thinly sliced red pepper in a little olive oil until just charred. Remove from the pan. Fry 200 g Rosa tomatoes and ½ a red onion, sliced, in olive oil until the onion is soft. Add 2–3 freshly chopped red chillies, 1 x 400 g can kidney beans, drained and rinsed, and the kernels cut from the sweetcorn. Let simmer for a minute, season with salt and pepper, add the charred pepper, and serve. 

For frozen yoghurt, combine 400 g ripe seasonal fruit, like mangos or berries, with 500 g double cream plain yoghurt and honey to taste in a food processor and blitz. Churn in an ice cream machine until ready, or place in the freezer as is and let soften before serving.

For the compote: Add 200 g chopped strawberries with 180 g halved blueberries to a cast iron skillet over a medium fire. Add 2 tablespoons of honey and leave to simmer until slightly oozy. Spoon the compote over the frozen yoghurt and finish with a grating of organic dark chocolate.