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Grilled Veg & Rice Salad - Braai 3 ways

OVERALL time: 60 mins

Grilled Veg & Rice Salad - Braai 3 ways

Smoky, colourful, and packed with flavour – this grilled veg and rice salad is a wholesome dish that works beautifully as a light main or a hearty side. The charred vegetables bring depth and sweetness, while fluffy rice ties everything together for a satisfying bite. Seasoned with Cape Herb & Spice Mediterranean Style Roasts Rub, the salad is elevated with fragrant herbs and warming spices that capture the taste of the Mediterranean.

Braai |
BBQ |
Salad |
Grilled veg |

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Number of servings

ingredients

For the dressing
  • 60 ml Red wine vinegar
  • 60 ml Olive oil
  • 5 ml Cape Herb and Spice Mediterranean Style Roasts Rub
  • 15 ml Dijon mustard
  • 10 ml Maple syrup or Honey
For the rice
  • 400 g Brown & Wild rice mix
  • 3 Mixed bell peppers, sliced in large pieces
  • 250 g Tenderstem brocolli
  • 250 g Baby marrows, sliced in half
  • 1 Large red onion, sliced in rounds
  • 250 g Fresh baby tomatoes, quartered
  • 100 g Feta cheese crumbled
  • 30 ml Coriander, chopped
  • 30 ml Mint, chopped
For cooking
  • Olive oil
For seasoning
  • Cape Herb and Spice Mediterranean Style Roasts Rub

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 40 mins

Prepare braai in advance until you have a nice medium to low heat coal bed. 

For the dressing:

Whisk all the ingredients together in a small bowl.

Taste to adjust seasoning and set aside until serving. 

For the salad:

Cook rice according to package instructions. 

Once cooked, steam dry and cool on a large baking tray. 

Place prepared vegetables on a large baking tray and drizzle with olive oil. 

Season well with Cape Herb & Spice Mediterranean Roasts Rub.

Transfer to the braai and cook until all the vegetables are lightly charred, cooked through, but retain a nice little bit of bite. 

Remove from the braai and chop into bite size pieces. 

Combine cooled rice with vegetables, tomatoes, feta and herbs. 

Mix well.

Drizzle with a little salad dressing and toss.

Serve right away and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/

Choose measurements conversions

ingredients

For the dressing
  • 60 ml Red wine vinegar
  • 60 ml Olive oil
  • 5 ml Cape Herb and Spice Mediterranean Style Roasts Rub
  • 15 ml Dijon mustard
  • 10 ml Maple syrup or Honey
For the rice
  • 400 g Brown & Wild rice mix
  • 3 Mixed bell peppers, sliced in large pieces
  • 250 g Tenderstem brocolli
  • 250 g Baby marrows, sliced in half
  • 1 Large red onion, sliced in rounds
  • 250 g Fresh baby tomatoes, quartered
  • 100 g Feta cheese crumbled
  • 30 ml Coriander, chopped
  • 30 ml Mint, chopped
For cooking
  • Olive oil
For seasoning
  • Cape Herb and Spice Mediterranean Style Roasts Rub

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 40 mins

Prepare braai in advance until you have a nice medium to low heat coal bed. 

For the dressing:

Whisk all the ingredients together in a small bowl.

Taste to adjust seasoning and set aside until serving. 

For the salad:

Cook rice according to package instructions. 

Once cooked, steam dry and cool on a large baking tray. 

Place prepared vegetables on a large baking tray and drizzle with olive oil. 

Season well with Cape Herb & Spice Mediterranean Roasts Rub.

Transfer to the braai and cook until all the vegetables are lightly charred, cooked through, but retain a nice little bit of bite. 

Remove from the braai and chop into bite size pieces. 

Combine cooled rice with vegetables, tomatoes, feta and herbs. 

Mix well.

Drizzle with a little salad dressing and toss.

Serve right away and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/

Gallery

Products used in this recipe

Mediterranean Style Roasts Rub

Mediterranean Style Roasts Rub