Off The Grid

Quick and Easy Alfresco Dishes That Celebrate Summer With Bright, Chargrilled Fruit and Vegetables

CHARRED TOMATO AND ONION SALSA

400g mini Rosa tomatoes

1 small red onion, peeled and cut into 8 wedges

1 red chilli, or to taste

A handful of fresh coriander, chopped Zest and juice of 1 lime

Salt and pepper, to taste

Grill the tomatoes, onion and chilli on a braai or griddle pan until charred. Roughly chop, mix in the coriander, lime zest and juice, and season to taste. This salsa pairs well with charred prawns, crispy tortillas and creamy avocado as a light meal. MAKES 375ML/1½ CUPS

GRILLED WILD ASIAN MUSHROOMS WITH COCONUT PAK CHOI

800g assorted large wild mushrooms

2 garlic cloves, crushed

2T Chinese five-spice powder

100g soft butter, melted

2×400ml cans coconut milk

2T grated, fresh ginger root

1 lemongrass stalk, bruised

2T soy sauce

2T sherry

Salt and lime juice, to taste 200g pak choi heads, quartered

Clean the mushrooms, slice the larger ones in half, and assemble them onto kebab sticks or metal skewers. Stir the garlic and Chinese five-spice powder into the melted butter. Braai or grill the kebabs, basting continually with the butter, until the mushrooms are cooked but still firm.

In the meantime, pour the coconut milk into a pot and add the ginger, lemongrass stalk, soy sauce and sherry. Bring to the boil and simmer for 10 minutes or until thickened.