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Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

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Garden salad with sliced avocado and hot dressing

2 minutes

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Fresh orange and date cake with raw almonds and Moroccan dressing

Chicken with quinoa

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Chicken with quinoa

20 minutes

Roast turkey

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Roast turkey

6 to 6½ hours

Prawn salad

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Prawn salad

Pineapple-and-basil smoothie bowl

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Pineapple-and-basil smoothie bowl

Frozen grape cheeseboard

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Frozen grape cheeseboard

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Handmade flatbread with preserved lemon

10 minutes

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Roast tomato soup

30 minutes

Lemony salsa and steamed artichokes

Lemony salsa and steamed artichokes

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Lemony salsa and steamed artichokes

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

24 Rosa tomatoes, squashed or broken up roughly
1 T chilli paste
3 T Italian parsley, chopped
3 T red-wine vinegar
4 T extra virgin olive oil
4 artichokes, steamed, to serve

Method

Mix together all the ingredients. Chill until ready to serve. Eat with the steamed artichokes.

Cook’s note: To steam the artichokes, add ½ a lemon to a pot of boiling salted water. Add the artichokes. Cover and simmer for 15 minutes, or until a leaf can be easily removed with a gentle pull.

Per serving: 790.25kJ, 3.44g protein, 15.6g fat, 11.1g carbs

TASTE’s take:
With a big bowl of this salsa in your fridge, you’ll always be prepared for an impromptu lunch, whether you serve it with grilled chicken, fish, braaied lamb chops or asparagus.
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