Two of the most popular side dishes to the South African braai are the traditional braaibroodjieand a Greek salad. They usually meet on the plate. But then I decided to rather let some of the ingredients meet a bit earlier. It was a very successful meeting. These braaibroodjies are quite bulky and need to be braaied with care. Best practice is to use a hinged grid of adjustable width
- 1 tot olive oil (and more to drizzle over the bread)
- 1 green bell pepper (sliced)
- 1 red onion (sliced)
- 8 slices white bread
- ½cup 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
- Drizzle all the bread slices with olive oil on one side (these oiled sides will be the outsides).
- Put half of the slices of bread, oiled side down, on a plate and layer with the olives, onion, green pepper, feta cheese, cheddar cheese and tomato slices.
- Season with salt, pepper and oregano.
- 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.AND…Although an ingredient of Greek salad, cucumbers are not welcome in these braaibroodjies. Rather serve it as garnish on the side. A real Greek salad never contains lettuce so you don’t need lettuce in either the braaibroodjiesor on the side. Apart from the cucumber then, these braaibroodjiescontain all the ingredients of a braaibroodjieand a Greek salad. This means that you can serve it as the only and exclusive side to meat at a braai. It’s delicious, completely multipurpose and cuts out those annoying untouched bowls of salad at the bra
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