BRAAI SLAAI – CHARGRILLED GREENS WITH AVO COCONUT LIME DRESSING

We are a family that braais; my dad would braai every night if he could. As I’ve moved towards a more plant-based diet, I’ve found some fun ways of getting the chargrilled taste into my vegetables.

Ingredients

• 200g tenderstem broccoli
• 1 punnet of asparagus
• 3 medium size zucchini, peeled/ sliced into ribbons
• 150g baby spinach
• ½ small red onion, finely sliced
• 60ml (1/4 cup) peanuts

For the dressing

• 1 avocado
• 1 lime, juice and zest
• 125ml (½ cup) coconut milk
• 15ml (1 tablespoon) fish sauce
• 60ml (1/4 cup) water
• 5ml (1 teaspoon) salt
• 2.5ml (½ teaspoon) black pepper

Method

1. Grill the broccoli, asparagus, and zucchini on the braai (or a ribbed skillet).
2. Place a braai-proof pan on the braai and toast the peanuts.
3. Crush the peanuts with the back of a tumbler or knife.
4. Start with laying the spinach onto your salad plate.
5. Then layer the grilled vegetables and red onion over the spinach.
6. Drizzle with the dressing and finally garnish with the crushed peanuts.