Rice recipes

Sticky ginger tempeh with coconut jasmine rice

10 minutes

Air-fryer recipes

Harissa-roasted cauliflower with white bean purée

40 minutes

Afternoon tea

Foolproof freezer banana-and-coconut muffins

20 minutes

Apple recipes

Apple pie-inspired overnight oats

8–10 minutes

Cheese recipes

Corn-and-Cheddar flapjacks

20 minutes

Air-fryer recipes

Easy air-fryer falafel

20 minutes

Cheese recipes

Poppy seed amasi cheese

Salad recipes

Peachy Greek salad

Brinjal recipes

Fried brinjal pomegranate pickles

20 minutes

Root vegetable

Fondant sweet potatoes with curried XO sauce

45 minutes

Citrus recipes

Dill-pickled oranges

Cherry recipes

Cherry pistachio salsa salad

Cherry pistachio salsa salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g cherries, stoned
1 fennel bulb, shaved
1–2 Woolworths buffalo mozzarella balls

For the dressing, mix:

4 T red wine vinegar
¼ cup Woolworths ClemenGold juice
2 T lime juice
3 T extra virgin olive oil
2 T maple syrup

For the salsa, mix:

100 g shelled pistachios, chopped
20 g Italian parsley, chopped
20 g dill, chopped
12 capers, chopped
1 t lemon zest
salt, to taste

Method

Spoon the cherries onto a platter and add the fennel and burrata. Spoon over the salsa and drizzle with the dressing.

Find more salad recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones and Biance Strydom

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Sticky ginger tempeh with coconut jasmine rice

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Apple pie-inspired overnight oats

Corn-and-Cheddar flapjacks

Easy air-fryer falafel

Poppy seed amasi cheese

Peachy Greek salad

Fried brinjal pomegranate pickles

Fondant sweet potatoes with curried XO sauce

Dill-pickled oranges

Cherry pistachio salsa salad

Cherry pistachio salsa salad

Ingredients

Method