pepper Archives

Beef recipes

Sun-dried tomato scones with olive butter

Chickpea recipes

Smoked haddock fishcakes with parsley and caper sauce

30 minutes

The classic potato bake

40 to 60 minutes

Spekboom, chickpea and tomato salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 x 400 g cans chickpeas, drained and rinsed
250 g baby tomatoes, halved
2 avocados, peeled, pitted and sliced
1/2 onion, sliced and blanched
two handfuls spekboom leaves, rinsed
Maldon salt, to taste

For the dressing, mix together

1/3 cup extra virgin olive oil
3 T white-wine vinegar
1 T honey
1 T smooth mustard
freshly ground black pepper
2 sprigs flat-leaf parsley, roughly chopped

Method

Remove the chickpea shells and place in a salad bowl with the tomato, avocado, onion and spekboom leaves and pour over the dressing.
Lightly mix and allow to rest for 2 to 3 minutes before serving, sprinkled with salt, to taste.

TASTE’s take:
Spekboom (Portulacaria afra) occurs naturally in
the Little Karoo (near Ladysmith), in the Eastern
Cape and towards Mozambique. Or buy your own little plant from Woolworths stores.
The slightly acidic leaves are delicious in this simple salad and can be substituted with nasturtium leaves if you have trouble finding them.

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Sun-dried tomato scones with olive butter

The Hummus brothers

Smoked haddock fishcakes with parsley and caper sauce

Tomato saffron chicken

The classic potato bake

Baby marrow souffle served with tomato cream

Crisp bacon and Parmesan spaghetti

Seared rump steak with chilli avocado salad

Roast butternut and smoked mozzarella pizza

Spekboom, chickpea and tomato salad

Spekboom, chickpea and tomato salad

Ingredients

Method