Method

Braai Mielies:

You can place raw mealies straight onto the braai, but by the time they are cooked through with this method they also tend to be dried out and a bit leathery. We prefer our braai mealies with loads of smokey braai flavour but also plump and juicy. Our secret? A double cooking method! First boil the mealies in loads of lightly salted water for ten minutes. While the mealies are boiling, mix together the olive oil, Natural Herbs & Spices Oregano, Paprika, Cayenne and the garlic. Drain mealies and allow them to stand to dry off, then brush them with the flavoured olive oil and place them on the braai fire for 10 minutes, turning them occasionally.  Remove cooked mealies from braai, crumble over feta cheese and sprinkle with chopped chives and spring onions.

Braaied mushroom and courgette skewers:

Ingredients

250g punnet of button or portabellini mushrooms

10 courgettes, sliced into 2cm thick rounds

2 Tbsp olive oil

Natural Rosemary & Lemon Salt Seasoning

8 long wooden skewers, soaked in water for 10 minutes

Method

Thread the mushrooms and courgettes onto the wooden skewers. Brush veggies with olive oil and sprinkle generously with Natural Rosemary & Lemon Salt Seasoning. Place on the braai and turn frequently while cooking. (Cook’s note: If you prefer, you can also add blocks of haloumi cheese to these skewers, turning them into a much more substantial vegetarian meal.)

(Serves: 8 Prep: 10 minutes Cook: 20 minutes)

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za