lemons Archives

Air-fryer recipes

Lemon cake

30 minutes

Burger recipes

Beyond burgers

20 minutes

Cheese recipes

Caesar salad with Parmesan crisps

15 minutes

Bread recipes

Potato-topped focaccia

25 minutes

Avocado recipes

Raw baby marrow salad

Aliums

Grilled squid with crispy onions

10 minutes

Crumbed recipes

Crumbed pork piccata

20 minutes

Cake recipes

Frozen peanut butter cheesecake

25 minutes, plus overnight freezing time

Chicken breast

Chicken piccata

20 minutes

Cauliflower recipes

Cauliflower risotto

30 minutes

Pea-and-baby marrow salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the dressing, whisk:

4 lemons, juiced
2 T sugar
sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil

For the salad

180 g baby marrow
100 g fresh raw peas
100 g mangetout
100 g green beans, sliced diagonally
100 g feta, broken into chunks
1⁄4 cucumber, sliced
1 Lemon, peel very thinly sliced
fresh mint, to garnish
rocket leaves a handful

Method

Pour the dressing over the salad and toss.

Cook's note: To make a substantial vegetarian supper, toss the salad through some cooked pasta shells.

Find more salad recipes here

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Lemon cake

Beyond burgers

Caesar salad with Parmesan crisps

Potato-topped focaccia

Raw baby marrow salad

Grilled squid with crispy onions

Crumbed pork piccata

Frozen peanut butter cheesecake

Chicken piccata

Cauliflower risotto

Herman Lensing’s mom’s carrot cake

Pea-and-baby marrow salad

Pea-and-baby marrow salad

Ingredients

Method