Skip to content

6 Perfect side dishes for your Heritage Day braai

These recipes will make your Heritage Day aka Braai Day meal a memorable one

By House & Garden South Africa | September 21, 2021 | Category

Picture: Unsplash
Picture: Unsplash

Heritage Day aka National Braai Day is almost here so we put together a few recipes for side dishes that will complement and complete your menu.

Crunchy Mixed Bean Salad

Ingredients (Serves 6)

1 x 400 g can Rhodes Quality Black Beans, drained and rinsed

1 x 400 g can Rhodes Quality Whole Kernel Corn, drained and rinsed

1 x orange pepper, seeded and chopped

1 x red pepper, seeded and chopped

1 x small red onion, finely chopped

65 ml (¼ cup) flat leaf parsley, finely chopped

1 x 410 g can Rhodes Quality Baked Beans

10-15 ml (2-3 tsp) fresh lemon juice]

Add the peppers, onion and parsley and mix again.

Stir in the Rhodes Quality Baked Beans.

Season to taste with the lemon juice and salt and pepper.

Chill until serving.

Chakalaka and Cheddar Cheese Braai Broodjies

Ingredients (Makes 6)

1 x 400 g can Rhodes Quality Mild & Spicy Chakalaka

1 farm style loaf

Butter for spreading

200 g (2 C) grated cheddar cheese

Salt and black pepper


Remove the crusts and slice the loaf lengthwise into 4 even slices.

Butter two slices of bread on 1 side and place buttered side down on a board.

Sprinkle the cheese evenly over both slices.

Spread a generous layer of the Rhodes Quality Mild & Spicy Chakalaka down the centre of each slice.

Cover with the 2 remaining slices of bread and butter the tops.

Place the sandwiches inside a braai grid and slowly toast them over warm coals until golden brown.

Serve hot off the fire.

Boerewors Pita Pizzas

Ingredients (Makes 4)

4 pita breads

1 x 400g can Rhodes Quality Tomato Braai Relish

200 g cooked boerewors, sliced

65 ml (¼ cup) fruit chutney

250 ml (1 cup) mozzarella cheese, grated


Place the pita breads on a baking tray.

Spread the pitas with a generous helping of Rhodes Quality Tomato Braai Relish.

Toss the sliced boerewors in the chutney and arrange on top of the relish.

Sprinkle with the mozzarella cheese.

Bake in an oven preheated to 190°C for 4-5 minutes, or until the pitas are crisp and the cheese is melted.

Slice and serve.

Beetroot & Red Cabbage Salad with Feta

Ingredients (Serves 4)

Rhodes Quality Sliced Beetroot

30 ml lemon juice

5 ml Dijon Mustard

90 ml olive oil


Apple sliced

Feta cheese

1 clove garlic, finely crushed

5 ml sugar

salt and freshly ground pepper


Whisk all the dressing ingredients together until well blended.

Season the dressing with the salt and freshly ground black pepper to taste and set aside.

In a large bowl toss the cabbage and the apple slices together.

Pour enough of the dressing over the salad to lightly coat the cabbage and apple.

Add the Rhodes Quality Sliced Beetroot and toss gently to mix.

Crumble the feta cheese over the top of the salad.

Serving suggestion: Sprinkle over some fresh parsley and nuts over the salad and serve.

Apple and Kiwifruit Salad Dressing

Ingredients (Dressing for 1 medium salad)

125 ml (½ cup) Rhodes Quality Apple Fruit Juice Blend

30 ml (2 Tbsp) apple cider vinegar

15 ml (1 Tbsp) olive oil

15 ml (1 Tbsp) water

3 ripe Kiwifruit, peeled and chopped

1 garlic clove, crushed

salt and freshly cracked black pepper

To serve: fresh salad greens, sliced cucumbers, sliced avocado, sliced spring onions.


Place the Rhodes Quality Apple juice into a blender along with the remaining ingredients.

Process until smooth and well blended.

Season to taste.

Chill until serving.

Mix together all the salad ingredients in a large bowl.

Pour over the desired amount of dressing.

Toss lightly to mix.

Orange Tahini Dressing

Ingredients (Dressing for 1 medium salad)

65 ml tahini

125 ml Rhodes Quality Orange 100 % Fruit Juice Blend

30 ml (2 Tbsp.) apple cider vinegar

salt and freshly cracked black pepper

15 ml (1 Tbsp) honey


Place all the tahini paste, Rhodes Quality Orange 100 % Fruit Juice Blend and vinegar into a blender.

Add salt and black pepper to taste.

Add honey.

Process for 1-2 minutes until well blended and creamy.

Thin with a little water if desired.

Serve chilled over salad or vegetables.