A TYPICAL South African Heritage Day celebration is around a braai with a couple of cold ones.

So why not celebrate this year’s Heritage Day with one of the three recipes listed below.

ALSO READ: Dice calls on Spar shoppers for support

From the berg to the bush, these versatile recipes cater for any celebration next to fired up coals.

Whether you’re indulging in shisa nyama, grilled peri-peri chicken or masala chops, bangers and rashers, plant-based protein or a full-on Mzansi braai with the works, add South African avocados to the table.

Avocado and biltong Greek salad – (serves six and takes only 15 minutes to prepare)
Ingredients
• 2 large ripe avocados
• 400 g cherry or cocktail tomatoes
• 2 English cucumbers
• 200g feta cheese
• 150g olives
• 15g fresh herbs, dill, parsley or chives (one or a combination of all three)
• 70g biltong, sliced

For the dressing
• 150ml avocado oil or olive oil
• 75ml lemon juice
• 20g fresh herbs
• Sea salt and ground pepper

Method
Whisk the dressing ingredients together in a jug or shake in a screw–top jar.
Cut and peel the avocados, remove pips and cut into quarters.
Cut the tomatoes in half lengthways.
Cut cucumber into chunky quarters. Cut feta cheese into cubes, or crumble.
Put the avocado, tomatoes, cucumber in a large bowl, add the olives and toss the ingredients together gently.
Scatter the feta cheese and biltong over the top and garnish with chopped fresh dill, mint and parsley.
Dressing may be served separately.

Three ingredient avocado braai salad – (serves six and takes 10-minutes)
Ingredients
· 4 whole ripe avocados
· 1 English cucumber
· 1 red onion, finely diced

For the dressing
· ¼ cup (65ml) soya sauce
· 3 tablespoons honey
· 1 teaspoon chilli flakes (optional)
· Fresh chives to garnish

Method
Peel and remove the pip from the avocado and cut into quarters. Halve the cucumber and cut into 3-4cm slices.
Toss the salad ingredients together in a bowl.
To make the dressing, whisk the soya sauce and honey together and pour over the salad, sprinkle with chilli flakes and chives, serve immediately.

Avocado and boerewors salad – (serves four and takes 20 minutes prep and 40 minutes cooking time)
Ingredients
• 2 large ripe avocados
• 650g boerewors
• 2-3 large, sweet potatoes, preferably orange (can be substituted with butternut)
• 50ml avocado oil or olive oil
• 1 tablespoon braai spice
• 100ml sweet chilli sauce

For the garnish
Fresh herbs or micro greens

Method
• Preheat oven to 200°C.
• Scrub the sweet potatoes, cut into wedges, drizzle with oil and sprinkle with braai spice. Roast on an oven tray for 30-40 minutes until cooked through and the edges are nicely charred.
• Remove the casing from the boerewors and with wet hands roll the sausage meat into meatballs, the size of a ping-pong ball or walnut.
• Fry the boerewors balls in a non-stick pan until golden brown and cooked through (approximately 10 minutes).
• To assemble the salad, arrange the sweet potatoes and boerewors on a platter, peel and quarter the avocados and place on the platter, drizzle with sweet chilli sauce and garnish with herbs or micro greens. Serve warm.