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Seared ostrich with griddled pap

5-10 minutes

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Coffee-rubbed rib-eye with mushroom sauce

20 minutes

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20 minutes

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Rotisserie chicken and roast tomatoes in peri-peri sauce

30 minutes

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Pasta with red pepper, tomato and chilli meatball sauce

30 minutes

Winter vegetable

Buttered Brussels sprouts with creme fraiche

3 minutes

Ravioli with olive and tuna sauce

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Calamari steaks with grilled baby marrow

Beetroot recipes

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Mediterranean

Kabeljou and strawberries with tzatziki and granadilla dressing

5 minutes

Breakfast recipes

Eggs Benedict

30 minutes

Braai recipes

Smoked snoek and avocado tabbouleh

30 minutes

Smoked snoek and avocado tabbouleh

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

100 g bulgur or cracked wheat
250 g smoked snoek, flaked
3 tomatoes, medium, peeled and chopped
1 avocado, peeled and chopped
250 g baby cucumber, chopped
1 bunch spring onion, chopped
250 ml mixed herbs (parsley, mint, coriander and dill)
75-90 ml olive oil
60 ml lemon juice
sea salt and freshly ground black pepper, to taste
butter lettuce leaves, for serving

Method

1. Pour boiling water over the bulgur or cracked wheat and leave to stand for 30 minutes. Drain well.

2. Mix the wheat with the flaked snoek, tomatoes, avocado, cucumbers, spring onions, herbs, oil and lemon juice. Season to taste.

3. Spoon into the lettuce leaves to serve.

TASTE's take

TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Featuring favourite dishes from the original award-winning Lazy Days, with previously unpublished recipes, it’s essential to your collection. This recipe for mushroom crostini is from Phillippa's book, exclusively available to our website users.

Also enjoy her braaied lamb chops with bean mash and mushroom crostini.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Seared ostrich with griddled pap

Coffee-rubbed rib-eye with mushroom sauce

Rotisserie chicken with barley-and feta salad

Rotisserie chicken and roast tomatoes in peri-peri sauce

Pasta with red pepper, tomato and chilli meatball sauce

Buttered Brussels sprouts with creme fraiche

Ravioli with olive and tuna sauce

Calamari steaks with grilled baby marrow

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Kabeljou and strawberries with tzatziki and granadilla dressing

Eggs Benedict

Smoked snoek and avocado tabbouleh

Smoked snoek and avocado tabbouleh

Ingredients

Method