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Marinated raw baby marrow, ricotta and olive salad

Mediterranean

Sicilian-style pasta with grilled mackerel

30 minutes

Fruity dessert

Grilled fruit with sorbet and granadilla coulis

10 minutes

Mediterranean

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

25 minutes

Fritter recipes

Crispy artichoke fritters

5-8 minutes

Mediterranean

Raw artichoke slaw with wafu dressing

Adobo sauce

3 minutes

Baked honey ricotta with golden kiwis

15 minutes

NOPI: The

Red quinoa and watercress salad

11 minutes

Salad recipes

Pickled radish, avocado and rocket salad

2 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Brinjal recipes

Baba ganoush salad

45 minutes

Baba ganoush salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

2 large brinjals
2 T olive oil, plus extra for drizzling
4 garlic cloves, roughly chopped
1 cup Woolworths double-cream yoghurt
1 lemon, juiced
Salt, to taste
15 g fresh dhania (coriander), to garnish
50 g pecan nuts, toasted
moskonfyt, for drizzling

Method

Preheat the oven to 180°C.

Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.

Place onto a baking tray and roast until soft, about 30–35 minutes.

Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.

Mix in the garlic, yoghurt, lemon juice and salt.

To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.

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Marinated raw baby marrow, ricotta and olive salad

Sicilian-style pasta with grilled mackerel

Grilled fruit with sorbet and granadilla coulis

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Crispy artichoke fritters

Raw artichoke slaw with wafu dressing

Adobo sauce

Baked honey ricotta with golden kiwis

Red quinoa and watercress salad

Pickled radish, avocado and rocket salad

Exotic tomato-and-mozzarella salad

Baba ganoush salad

Baba ganoush salad

Ingredients

Method