Chicken recipes

Roast lemon-and-olive chicken

1 hour

Air-fryer recipes

Air-fryer fish cakes

15 minutes

Egg recipes

Green caponata

30 minutes

Fish recipes

Puttanesca baked fish

15 minutes

Pasta recipes

30-minute creamy trout pasta

20 minutes

Beans recipes

Creamy baked white beans

30 minutes

Biltong recipes

Biltong, blue cheese and sundried tomato pasta salad

20 minutes

Fish recipes

White tuna fish cakes

40 minutes

Green goddess focaccia

30 minutes

Beans recipes

Pepper-and-bean salad

20 minutes

Fish recipes

Hake fishcakes

45 minutes

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Broccoli and halloumi salad

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

2 heads broccoli, thickly sliced
320 g halloumi, thickly sliced
lemon, for serving

For the warm vinaigrette, mix:

1/3 cup olive oil
2 lemons, zested and juiced
2 red chillies, finely chopped
2 T capers
10 anchovy fillets, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven’s grill. Place the broccoli and halloumi on a baking tray.

2. Pour over the vinaigrette and place under the grill for 15–20 minutes, or until charred and cooked through. Serve with a squeeze of lemon.

Find more salad recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Roast lemon-and-olive chicken

Air-fryer fish cakes

Green caponata

Puttanesca baked fish

30-minute creamy trout pasta

Creamy baked white beans

Biltong, blue cheese and sundried tomato pasta salad

White tuna fish cakes

Green goddess focaccia

Pepper-and-bean salad

Hake fishcakes

Broccoli and halloumi salad

Broccoli and halloumi salad

Ingredients

Method