Marinated Vegetable Salad

Here is a bowl of goodness which tastes as good as it looks.  We went to family for a braai (barbecue) on Sunday night and we had a lovely marinated baby potato salad so I thought I would try and reproduce it.  Well, it grew from baby potatoes to almost every vegetable I had in the fridge!  Here’s what I did.

Quantities in this salad are not important so I’m not stipulating how much of anything to use.  Some of the vegetables are steamed and others are raw.  If you don’t have a steamer then just boil the veggies that need to be cooked.  These are the vegetables I steamed –



green beans

baby potatoes, well washed


I steamed everything for about 20 minutes but found the baby potatoes and carrots needed slightly longer.  While the vegetables are steaming prepare a bowl of iced water and plunge all the vegetables into this once you are satisfied with their “doneness” to stop the vegetables cooking any further and to keep their colour.  About 10 minutes in the water is sufficient.

Meanwhile prepare the vegetables that don’t need cooking by chopping and slicing as desired.  I used –


onion rings

cherry tomatoes


green bell pepper

cubed feta cheese with chives (or any other variation)

Drain very thoroughly the vegetables which have been sitting in the iced water.  Put all the vegetables in a salad bowl and pour the marinade over.  Toss the salad and chill in the fridge for at least an hour.


45 ml honey

50 ml lemon juice

some shredded basil leaves

3 ml dried origanum

salt and ground black pepper

pinch of chilli flakes

3 cloves of garlic, crushed

30 ml olive oil

Whisk all but the oil together then gradually add the oil while whisking.

I served the salad with pork neck steaks which I grilled on my George Foreman grilling machine, together with crusty ciabatta.


Chicken and Vegetable Bake

This recipe comes from an Afrikaans recipe book put together by Huisgenoot magazine which is the Afrikaans equivalent of the “You” Magazine here in South Africa.  I usually serve this dish with rice as there is lots of lovely gravy for the rice to absorb.  Just remember to baste the chicken from time to time to prevent it from getting dry on top.  It is baked with a lid in a slowish oven for about 2 hours.

Chicken and Vegetable Bake

3 – 4 medium potatoes, peeled and thinly sliced

2 medium onions, peeled and sliced

3 – 4 medium carrots, peeled and cut into thin strips

1 chicken, washed and divided into portions (I usually use about 8 ready-portioned chicken pieces and I like to remove the skin and visible fat)

1 packet soup powder (thick vegetable or brown onion or whatever flavour you prefer)

500 ml cold water

50 ml mayonnaise

50 ml chutney

50 ml tomato sauce (ketchup)

15 ml chopped parsley

2 bay leaves

Preheat the oven to 170/180 C.  Place the sliced potatoes on the bottom of a casserole dish with a lid.  Place the onions, carrots and chicken pieces on top.

Mix the soup powder in the cold water.  Mix the mayonnaise, chutney, tomato sauce, and parsley together and add this to the soup mixture.  Pour the whole lot over the chicken and vegetables and add the bay leaves.

Pop the lid on and bake for about 2 hours (or until the vegetables are tender), basting from time to time to keep the chicken moist.  Serve with rice and a salad if desired.

Serves 6 – 8