Carina Claassens
Two of the most popular side dishes to the South African braai are the traditional braaibroodjie and a Greek salad. They usually meet on the plate. To make it work, you sauté the onion and green pepper in a bit of olive oil beforehand. This sweetens them and serves the dual purpose of making it easier to actually fit everything into the braaibroodjies. Olives, feta, tomatoes and cheddar cheese complete the picture. These braaibroodjies are quite bulky and need to be braaied with care. Best practice is to use a hinged grid of adjustable width
INGREDIENTS
- 1 tot olive oil (and more to drizzle over the bread)
- 1 green bell pepper (sliced)
- 1 red onion (sliced)
- 8 slices white bread
- ½ cup olives (halved and pitted)
- 2 wheels feta cheese (about 150g, crumbled)
- 1 cup Cheddar cheese (grated)
- 2 big red tomatoes (sliced)
- Salt and pepper
- 1 tot fresh oregano
METHOD
1. Heat the oil in a pan and sauté the pepper and onion until soft and caramelised (about 15 minutes).
2. Drizzle all the bread slices with olive oil on one side (these oiled sides will be the outsides).
3. Put half of the slices of bread, oiled side down, on a plate and layer with the olives, sautéed onion and green pepper, feta cheese, Cheddar cheese and tomato slices. Season with salt, pepper and oregano.
4. Close with the other bread slices, oiled side to the outside, and braai in a hinged grid over medium heat until the bread is toasted and the cheese melted.
This recipe makes four braaibroodjies
