Boards and

Spanish tapas platter

40 minutes

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Grilled halloumi, sweet strawberry and tomato salad

5 minutes

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Deep-fried poached eggs with chakalaka

30 minutes

Braai recipes

Santa Anna’s salsa roja Mexicana

30 minutes

Cheat recipes

Lasagne with oven-roasted vine tomatoes and basil pesto

25 minutes

Seafood recipes

Willemien’s smoked snoek tart

40 minutes

Egg recipes

The ultimate fluffy omelette

10 minutes

Boards and

Vegetable platter with hummus

30 minutes

Fish recipes

Parma ham-wrapped fish with vine tomatoes

10 minutes

Prawn and clementine salad

5 minutes

Prawn and clementine salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 - 10 minutes

Cooking Time 5 minutes

Ingredients

20 prawns, fresh
4 clementines, cut into chunks
1 handful baby vine tomatoes
2 T parsley, chopped
4 T clementine juice
2 T olive oil

Method

Steam and shell the prawns.

Peel the clementines and cut them into rough chunks.

Toss the prawns and clementines with the baby vine tomatoes, chopped parsley, clementine juice and olive oil.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Spanish tapas platter

Grilled halloumi, sweet strawberry and tomato salad

Deep-fried poached eggs with chakalaka

Santa Anna’s salsa roja Mexicana

Lasagne with oven-roasted vine tomatoes and basil pesto

Willemien’s smoked snoek tart

The ultimate fluffy omelette

Vegetable platter with hummus

Parma ham-wrapped fish with vine tomatoes

Prawn and clementine salad

Prawn and clementine salad

Ingredients

Method