Hosting for Heritage Day? These healthy Braai Day snacks bring big flavour, smart swaps and easy prep-made for mingling around the coals.
Set the vibe, keep it light
Snacks at a braai should be grab-and-go, heat-tolerant and vibrant – not a meal before the meal. Lean on smoky veggies, lean proteins, herbs and citrus, with a few clever dips and crunch.
Read more: Heritage Day: Our favourite recipes
Chakalaka hummus
Blend chickpeas, lemon, tahini and a spoon of mild chakalaka for depth. Drizzle olive oil, top with fresh coriander. Serve with cucumber, carrots and baby peppers.
Mielie wedges with chilli-lime yoghurt
Quarter-cooked mielies, char briefly on the braai. Mix double-thick yoghurt, lime zest, a squeeze of juice, a pinch of chilli and salt. Brush on and finish with chopped spring onion.
Marinated mushroom sosaties
Skewer brown mushrooms with red onion. Marinate 20 minutes in olive oil, balsamic, garlic and thyme. Braai till tender. Finish with parsley and a squeeze of lemon.
Avo, tomato & bean salsa boats
Fill baby gem leaves with a chunky mix of avocado, tomatoes, red kidney beans, coriander and lime. Add a dusting of smoked paprika. Fresh, fibre-rich, no plate needed.
Halloumi & pineapple skewers
Alternate 2 cm halloumi cubes with pineapple. Brush lightly with olive oil and a touch of honey; braai until caramelised. Sprinkle with mint and black pepper.
Biltong, citrus & rocket platter
Peppery rocket, orange segments, slivered red onion and shaved biltong with a light olive oil lemon dressing. Salty, sweet, and protein-packed.
Baby marrow ribbons with lemon feta
Shave baby marrows lengthways, toss with olive oil, lemon zest and thyme. Flash on a hot grid for 30 to 60 seconds. Crumble over a little feta and toasted seeds.
Smoky chickpea dip with dukkah
Blend roasted chickpeas, garlic, tahini, lemon, cumin and smoked paprika. Top with dukkah for crunch. Serve with warm whole-wheat pita wedges.
Prawn peri-peri skewers
Thread prawns, brush with a light peri-peri marinade, and braai 2 to 3 minutes a side. Squeeze lemon and serve with a yoghurt herb dip to cool the heat.
Grilled peaches with yoghurt & honey (sweet snack)
Halve firm peaches, brush with olive oil and braai till charred. Dollop Greek yoghurt, drizzle honey, scatter almonds. Dessert-ish, but still light.
Smart hosting tips
- Make ahead: Mix dips and marinades the night before. Skewer and refrigerate on trays.
- Balance the table: Pair richer snacks (halloumi, biltong) with crunchy salads and citrusy bites.
- Drinks: Big dispenser of rooibos iced tea with orange and mint keeps everyone happy.
- Allergens: Label nuts and dairy; keep a simple veg-only plate for ease.
Celebrate the day, feel great after. That’s the brief.
ALSO SEE: CHEERS TO HERITAGE DAY: DRINKS THAT BRING US TOGETHER
This article was originally published on Woman&Home.
