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Brinjal pizza

35 minutes

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Saffron mango lassi

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Asian-style fillet roast on rice noodles

30 minutes

Raspberry and ricotta whip

Coconut-crusted chicken

15 -20 minutes

Beetroot recipes

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Dark salted chocolate ganache

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Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Chicken with smashed peas and broad beans

10 minutes

Braai recipes

Parmesan-dusted mielies

15 minutes

Salad recipes

Nectarine and tomato salad with baby cos lettuce

Nectarine and tomato salad with baby cos lettuce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 ripe tomatoes
1 head of baby cos lettuce
3 ripe nectarines
2 T red wine vinegar
2 T extra virgin olive oil
micro mustard cress herbs
freshly ground black pepper, to taste

Method

Cut the tomatoes into quarters. Coarsely shred the baby cos lettuce and halve the nectarines.

Drizzle with red wine vinegar and extra virgin olive oil and arrange on a large platter.

Sprinkle over micro mustard cress herbs and season with a good crack of black pepper.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Brinjal pizza

Saffron mango lassi

Asian-style fillet roast on rice noodles

Raspberry and ricotta whip

Coconut-crusted chicken

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Dark salted chocolate ganache

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Chicken with smashed peas and broad beans

Parmesan-dusted mielies

Nectarine and tomato salad with baby cos lettuce

Nectarine and tomato salad with baby cos lettuce

Ingredients

Method