Big Little Sides

The next time you’re asked to bring a side to a weekend braai, amp up the flavour (and colour) with these new dishes that might even overshadow the meat

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CHEESY FILLED BRAAIED PUMPKIN WITH PAPRIKA BREADCRUMBS

“This is my new take on gem squash and I love it! For the pumpkin, keep the seeds intact for the initial braaiing. This prevents the pumpkin from burning and caramelises it, making it sweet and tender.”

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 45 minutes

pumpkin 1, halved or quartered olive oil

2 T sea salt and freshly ground black pepper, to taste butter

2 T Woolworths panko breadcrumbs

100 g garlic

4 cloves, chopped Spanish smoked paprika

2 t Woolworths fresh cheese sauce

1 x 400 ml sachet

sage 10 g

1 Rub the pumpkin in olive oil and season. Gently braai over smouldering coals, turning occasionally, until tender and lightly charred, about 20–30 minutes. A knife should pierce it easily, but the pumpkin should maintain its shape. Allow to cool slightly before scooping out the seeds and fibrous strands.

2 Finish off the seeds in the oven at 200°C or in a sturdy grill pan.

3 Heat 1 T olive oil and the butter in a pan over a medium heat. Add the breadcrumbs and garlic and toast. Shake in 1–2 t smoked paprika and toss to coat. 4 Half-fill the pumpkin’s cavity with the cheese sauce, sprinkle over the paprika breadcrumbs and sage and grill until lightly golden and bubbling.