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Peri-peri sauce

5 minutes

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Quick roast lamb with brinjal sauce

20 minutes

Red cabbage salad

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Sweet yellow pepper and goats cheese pasta

20 minutes

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20 minutes

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Asian-style fillet roast on rice noodles

30 minutes

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15 minutes

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Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

15 minutes

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Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Whole-wheat and pumpkin salad with gremolata dressing

1 hour, 30 minutes

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Chickpea and roast pepper salad

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 x 410 g cans chickpeas, drained
2 red peppers, halved and seeded
125 ml olive oil
90 ml lemon juice
1 garlic clove, crushed
1 T Dijon mustard
2 T tahini (sesame) paste
2 t fresh parsley, chopped
2 t fresh coriander, chopped

Method

Preheat the oven to 180°C.

Roast the peppers until slightly charred.

Combine the olive oil, lemon juice, garlic, mustard, tahini paste, parsley and coriander.

Toss the chickpeas and peppers with the dressing and serve.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Peri-peri sauce

Quick roast lamb with brinjal sauce

Red cabbage salad

Sweet yellow pepper and goats cheese pasta

Crushed tomato salad

Prawn and mango curry with phulkas

Asian-style fillet roast on rice noodles

Pork empanadas

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Whole-wheat and pumpkin salad with gremolata dressing

Chickpea and roast pepper salad

Chickpea and roast pepper salad

Ingredients

Method