Dairy free Archives

Asian recipes

Crispy tofu noodles

5 minutes

Aliums

Three-bean salad with braaied leeks

35 minutes

Fish recipes

Miso-glazed trout

30 minutes

Chakalaka recipes

Chickpea chakalaka

30 minutes

Beverage recipes

Gemmer (ginger beer)

Christmas recipes

Rice salad

Christmas recipes

Leftover lamb prego rolls

20 minutes

Chicken recipes

Thai chicken salad

Chicken recipes

Golden fried rice with duck

30 minutes

Asian recipes

Coconut chicken crystal rolls

15 minutes

Christmas recipes

Bone marrow dhal

35–40 minutes

Broccoli and bulgur wheat with spicy halloumi

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

6 salad tomatoes, halved
2 T olive oil
2 T honey
sea salt and freshly ground black pepper, to taste
250 g bulgur wheat
300 g broccoli florets
2 avocados, peeled and halved
360 g halloumi, pan-fried

Method

1. Preheat the oven to 200°C. Place a wire rack on top of a baking tray. Place the tomatoes cut-side up on the rack. Drizzle with olive oil, honey and season. Roast for 20–30 minutes.

2. Cook the bulgur wheat according to package instructions. Boil the broccoli for 2 minutes, then remove immediately and place in iced water. Blitz in a food processor until rice-like in consistency.

3. Stir through the cooked bulgur wheat, drizzle with olive oil and season. Top with the avocado and halloumi, scatter over the tomatoes and drizzle with olive oil and any juices from the tomatoes.

Find more salad recipes here.

Photographs: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Crispy tofu noodles

Three-bean salad with braaied leeks

Miso-glazed trout

Chickpea chakalaka

Gemmer (ginger beer)

Rice salad

Leftover lamb prego rolls

Thai chicken salad

Golden fried rice with duck

Coconut chicken crystal rolls

Bone marrow dhal

Broccoli and bulgur wheat with spicy halloumi

Broccoli and bulgur wheat with spicy halloumi

Ingredients

Method