Brinjal recipes

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

15 minutes

Berry recipes

Baked ricotta tart with bulgur wheat crust

30 - 45 minutes

Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

10 minutes (+ baking time: 5 minutes)

Pepper recipes

Spring tuna green salad served with garlicky blackened baby pepper

25 minutes

Polenta recipes

Roast vegetable polenta bake

1 hour

Chickpea recipes

Chickpea and red onion salad with chive oil and buffalo mozzarella

Wasabi and maple syrup steamed butternut

15 minutes

Crisp corn flatbread slathered in basil pesto

15 minutes

Cheese recipes

Warm chilli and garlic baked ricotta with basil-and-peach salad

10 minutes

Wholewheat spaghetti tossed with sun-ripened tomatoes, fresh basil and silky mozzarella

5 minutes

Polenta recipes

Polenta encrusted calamari with warm caponata

30 minutes

Avocado recipes

Linguine with organic lettuce and avocado basil sauce

10 minutes

Linguine with organic lettuce and avocado basil sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

3–4 T organic olive oil, plus extra for drizzling
2 x 120 g pillow packs organic crisp lettuce
2 cups organic vegetable stock
1 ripe organic avocado, sliced
½ cup organic basil leaves, plus extra for serving
1 clove organic garlic, crushed
sea salt and freshly ground black pepper
400 g organic linguine, cooked according to package instructions and drained
organic Brie, thinly sliced, for serving

Method

Heat the olive oil in a wide, deep pan. Add the lettuce and stock. Cover and cook for a few minutes until the lettuce has wilted.
Remove 1 cup of the warm stock and blend with the avocado, lemon juice, basil leaves and garlic. Season to taste. Mix with the hot pasta, warm lettuce and remaining stock. Check seasoning. Tuck in the slices of Brie, drizzle with olive oil, and garnish with basil leaves.
Serve immediately or at room temperature, as overheating may cause the avocado to turn bitter.
Cook’s note: Replace the avocado with ½ cup warmed organic cream, and use shavings of Italian Parmesan instead of Brie.

Per serving: 3004.6 kJ, 18.6 g protein, 32.8 g fat, 88.3 g carbs

TASTE’s take:
Classically cooked with peas, lettuce makes a surprisingly good vegetable. Here it adds texture to a really simple pasta dish.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

Baked ricotta tart with bulgur wheat crust

Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

Spring tuna green salad served with garlicky blackened baby pepper

Roast vegetable polenta bake

Chickpea and red onion salad with chive oil and buffalo mozzarella

Wasabi and maple syrup steamed butternut

Crisp corn flatbread slathered in basil pesto

Warm chilli and garlic baked ricotta with basil-and-peach salad

Wholewheat spaghetti tossed with sun-ripened tomatoes, fresh basil and silky mozzarella

Polenta encrusted calamari with warm caponata

Linguine with organic lettuce and avocado basil sauce

Linguine with organic lettuce and avocado basil sauce

Ingredients

Method