Oat and raisin buttermilk loaves

45 minutes

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Cauliflower with anchovy and olives

10 minutes

Smashed avocado and chorizo-topped French loaf

2 minutes

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Toasted pine nut and lemon-butter pasta

Mekong-style fish platter with whole fried fish

10 minutes

Meatballs recipes

Herbed tomato-vegetable soup with spaghetti and meatballs

1 hour

Fish recipes

Tempura vegetables with home-made Aïoli

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Quinoa recipes

Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

30 minutes

Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g sweet potatoes
Olive oil for drizzling
Sea salt to taste
300 g small whole organic spinach leaves
1 Spanish chorizo sausage
225 g quinoa, cooked according to package instructions

For the dressing, mix:

2 T red wine vinegar
1 garlic clove, crushed
1 t Dijon mustard
½ t honey
1/3 cup Olive oil
Sea salt and freshly ground black pepper to taste

Method

Preheat the oven to 230°C. Peel the sweet potatoes and cut into small cubes. Moisten with olive oil and season with salt. Spread out onto a lined baking tray and roast for 25 minutes, or until tender, brown and crispy.

Steam the washed, wet spinach leaves until wilted, then mix with half the dressing.

Cut the chorizo into chunks then halve lengthways. Pan grill, cut side down.

To serve, place a spoonful of cooked quinoa on each plate and top with the dressed leaves. Sprinkle with the sweet potato and spoon over the dressing. Top with grilled sausage.

Cook’s notes: Instead of using a whole sausage, pan-grill thinly sliced chorizo until the fat starts to run. Alternatively, for a vegetarian option, top with pan-grilled strips of halloumi cheese. Use 200 g coarsely shredded Swiss chard leaves instead of whole spinach, if preferred.

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Oat and raisin buttermilk loaves

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Cauliflower with anchovy and olives

Smashed avocado and chorizo-topped French loaf

Roast tomato and bacon toasts

Toasted pine nut and lemon-butter pasta

Confit salmon

Mekong-style fish platter with whole fried fish

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Braised fish and potato bake

Tempura vegetables with home-made Aïoli

Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

Ingredients

Method