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20 minutes

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Avocado and prawn with festive summer-leaf salad

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Chicken and avocado quesadilla

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Olive ice cream with warm organic white chocolate sauce

2 hours (freezing time)

Coconut waffles with salmon and avocado

30 minutes

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Steamed greens and fish fillets with avo mayo

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Baguettes with avocado, mature cheddar and potato straws

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Chilli recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

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Beetroot and goat’s milk cheese tart with granadilla dressing

20 minutes

Apple recipes

Apple, walnut and baby-leaf salad

5 minutes

Apple, walnut and baby-leaf salad

By Maranda Engelbrecht

Serves 1

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

½ cup walnuts
1 T honey
1 T caster sugar
a pinch of ground clove
30 g green salad with micro leaves
flesh of ½ avocado
1 apple, cut into matchstick-sized pieces
1 apple, top removed and cored

For the dressing, combine

2 T rice-wine vinegar
1 t lime juice
4 T olive oil
A pinch of ground clove
4 whole cloves
½ t sugar
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven grill.
Place the walnuts on a baking tray and drizzle with the honey. Roast until caramelised and golden brown.
Combine the caster sugar and clove. Dust the roasted walnuts with the sugar mixture and allow to cool. Arrange the salad leaves, avocado and apple on a serving plate, and top with the walnuts.
Spoon the dressing into the cored apple and serve on the side.

TASTE’s take:
Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.

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Apple, walnut and baby-leaf salad

Apple, walnut and baby-leaf salad

Ingredients

Method