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Vegan black rice bowl

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30 minutes

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3½ hours

Salsa roja Mexicana

30 minutes

Trout-and-green strawberry salad with lime-and verjuice dressing

Berry cheesecake

overnight

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Meringue almond chiffon cake

30 minutes

Smoothie recipes

Strawberry, banana and granola smoothie

Granola dessert with raspberry compote

7 minutes

Granola dessert with raspberry compote

By Liezel Norval-Kruger

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 7 minutes

Ingredients

120 g raspberries
2 T water
1 T agave syrup
2 cups Greek yoghurt
Granola drizzled with agave or maple syrup

Method

To make the raspberry compote, place the raspberries, water and agave (or maple) syrup in a pan over a medium heat and cook for 7 minutes until the fruit has broken up and reduced slightly.

Cool and loosely stir a third of the compote into the Greek yoghurt.

Place some granola drizzled with agave or maple syrup in the bottom of a glass, top with the yoghurt mixture and, finally, the raspberry compote.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Vegan black rice bowl

Watermelon and rosemary cocktail

Phosphate raspberry fizz

Santa Anna’s salsa roja Mexicana

Cape gooseberry and chilli margarita

Acacia-smoked pulled pork shoulder

Salsa roja Mexicana

Trout-and-green strawberry salad with lime-and verjuice dressing

Berry cheesecake

Meringue almond chiffon cake

Strawberry, banana and granola smoothie

Granola dessert with raspberry compote

Granola dessert with raspberry compote

Ingredients

Method