Bean and Butternut Braai Bowl with Peri-Peri Drizzle

Drain and rinse pinto beans. Peel butternut squash and cut into 2cm cubes. Dice yellow onion. Slice bell pepper into strips. Mince 6 cloves total garlic, reserving 2 cloves separate for the peri-peri drizzle.

Shuck corn and cut kernels from the cob. Finely chop parsley. Cut lemon in half and juice one half; slice the other into wedges for serving.

Combine paprika, cumin, salt, black pepper, and 0.5 tsp cayenne in a small bowl to make the braai spice blend. Set aside 1 tsp of this blend for the peri-peri drizzle.

Toss butternut squash cubes with 2 tbsp olive oil and 2 tsp of the braai spice blend until evenly coated. Spread on a cast iron grid over medium coals or in a roasting pan at 200C. Roast 20-25 minutes, turning once, until edges caramelize and flesh is tender when pierced.

Heat 1 tbsp olive oil in a large cast iron potjie or skillet over braai coals. Saut yellow onion 5-6 minutes until softened and lightly charred at edges. Add minced garlic and remaining spice blend; cook 1 minute until fragrant.

Add pinto beans to the potjie with 60ml water. Stir well, then cover and let simmer over gentle coals 10-12 minutes, stirring occasionally, until beans are heated through and liquid reduces to a light glaze. Season with salt to taste.

In a small bowl, combine 60ml olive oil, 1 tsp cayenne, 2 minced garlic cloves, 1 tsp reserved spice blend, and juice from half a lemon. Whisk vigorously until emulsified. Taste and adjust salt or lemon as desired.

Char bell pepper strips directly over open coals 3-4 minutes, turning until blackened in spots. Remove and rough chop.

To build each bowl, ladle beans into the center. Arrange roasted butternut squash cubes around and atop the beans. Scatter charred bell pepper and corn kernels over everything.

Drizzle peri-peri sauce generously across the bowl. Garnish with chopped parsley. Serve immediately with lemon wedges on the side for those who want extra brightness.