LET’S BRAAI WITH PESTO PRINCESS
CHIMICHURRI STUFFED BRAAIED MUSHROOMS
Ingredients:
- Portobello Mushrooms
- Pesto Princess Chimichurri Sauce
- Crispy onion sprinkle
Method:
Add your portobello mushrooms onto the braai face down. Let them braai for a few minutes to allow for some moisture to cook out. Flip them over and add some chimichurri sauce on top. Braai on this side for 5 minutes. Flip the mushroom over again and braai with the chimichurri side down. Serve with some crispy onions and fresh salad.
PESTO POTATO SALAD
Ingredients:
- 5-6 large potatoes – cubed
- 1 small diced onion
- 1 tbsp basil & lemon pesto
- Crispy onion sprinkle
- Fresh rocket
Method:
Steam your potatoes until cooked. While they are still warm, add in your diced onion, cover and set to one side. The warm potatoes will slightly soften the onion and this will add some nice flavour. Once completely cooled, add in your pesto and mix well to coat all the potatoes. Before serving, add a crispy onion sprinkle and fresh rocket as well as a few dollops of extra pesto.
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