Tomato, olive, peach and parsley salsa

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Roast ratatouille, lamb and spinach salad

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Baked red pepper with mozzarella pearls

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Pittas topped with tender steak and mustard mayo

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Organic red bean, tomato and pasta soup

30 minutes

Soup recipes

Caramelised shallots in tomato broth

30 minutes

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Boards and

Fried green tomato and halloumi tapas

10 minutes

Fried green tomato and halloumi tapas

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

32 g flour
2 T chopped fresh mint
2 T grated Parmesan
2 Spanish green tomatoes, sliced into wedges
1 egg, lightly whipped
2 T extra virgin olive oil
100 g halloumi cheese
freshly ground black pepper

Method

Combine the flour, mint and Parmesan.

Dry the tomato wedges using an absorbent cloth. Dip them into the egg, then into the flour mixture, then into the egg again.

In a Teflon-coated pan, heat 15ml (1T) olive oil then carefully fry the tomato wedges until golden brown.

Repeat the process with the halloumi cheese.

To serve, season with pepper then drizzle with lemon juice.
Per serving: 1949.5kJ, 18.8g protein, 33.7g fat, 22.7g carbs

TASTE’s take:

It’s been said that a world without tomatoes is like a string quartet without violins. Indeed, today’s exotic new varietals lend a melodious note to everything from salads to soups. But if you can't find Spanish green tomatoes, any green tomatoes will do.

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Roast ratatouille, lamb and spinach salad

Baked red pepper with mozzarella pearls

Chicken manchamanteles

Seafood burritos

Pittas topped with tender steak and mustard mayo

Organic red bean, tomato and pasta soup

Organic spicy peanut soup

Baked salmon and tomato pie

Caramelised shallots in tomato broth

Mediterranean-style warm salad with organic feta and chilli jam

Fried green tomato and halloumi tapas

Fried green tomato and halloumi tapas

Ingredients

Method