Tomato recipes

Fusilli with tomato and bacon

20 minutes

Baba ghanoush

15 minutes

Kofta

10 minutes

Stir-fried beef with winter pesto on gnocchi

5 minutes

Shavings of baby marrow with camembert and salsa verde

Soup recipes

Fresh organic sweetcorn soup

30 minutes, plus 40 minutes for the broth

Fish recipes

Baked hake with sundried tomato and parmesan crust

12 minutes

Lentil recipes

Stuffed vegetables with lentil rice, pine nuts and parsley

1 hour

Steak Bearnaise with sweet-potato straws

15 minutes

Salmon and prosciutto tossed in lemon-creamed tagliatelle

20 minutes

Feta, artichoke, lemon and spring-herb bread

20 minutes

Egg, watercress, radish and olive salad

6 minutes (for the eggs)

Egg, watercress, radish and olive salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 6 minutes (for the eggs)

Ingredients

24 black olives, pitted
4 T extra virgin olive oil
3 T Italian parsley, chopped
toasted pita breads, to serve
6 radishes, grated finely
watercress, to serve
12 quail eggs or 4 eggs, hardboiled and peeled
chives, snipped
salt and freshly ground pepper

Method

In a blender, combine the olives with the olive oil and parsley to form a loose paste.

Spread the paste on the pita breads and pile on the radish, watercress, eggs and chives.

Season to taste.

Per serving: 1001.5kJ, 7.2g protein, 22.7g fat, 5.6g carbs

Spinach lasagne

Kung pao chicken

Durban fish curry

Fusilli with tomato and bacon

Baba ghanoush

Kofta

Stir-fried beef with winter pesto on gnocchi

Shavings of baby marrow with camembert and salsa verde

Fresh organic sweetcorn soup

Baked hake with sundried tomato and parmesan crust

Stuffed vegetables with lentil rice, pine nuts and parsley

Steak Bearnaise with sweet-potato straws

Salmon and prosciutto tossed in lemon-creamed tagliatelle

Feta, artichoke, lemon and spring-herb bread

Egg, watercress, radish and olive salad

Egg, watercress, radish and olive salad

Ingredients

Method