Keenan Blake’s braai salads with a twist

Professional chef Keenan Blake shared four of his braai salad recipes for those celebrating Heritage Day with a braai.

In a frying pan, add the butter, chopped almonds or cashews, crushed garlic, and cranberries.

Fry for about five minutes before adding the cooked rice and some salt and pepper to taste.

Once cooled, add the apricots and chives. Mix and cool before serving.