Mediterranean

Steamed artichokes with onion cream sauce

50 minutes

Queso dip with chorizo cooked in adobo sauce

20 minutes

Adobo sauce

3 minutes

Baked honey ricotta with golden kiwis

15 minutes

Vegetarian recipes

Roast artichokes with truffle butter

30 minutes

Guacamole and adobo sauce

Fish recipes

Sole with burnt butter, nori and fried capers

15 minutes

Broccoli recipes

Purple sprouting broccoli with skordalia

45 minutes

NOPI: The

Red quinoa and watercress salad

11 minutes

Apple recipes

Roast apples and strawberries with ice cream

15-20 minutes

Salad recipes

Pickled radish, avocado and rocket salad

2 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Exotic tomato-and-mozzarella salad

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

350 g exotic tomatoes, quartered
1 x 250 g bocconcini tub
15 g basil, torn
2 avocados, peeled, stoned and quartered
140 g prosciutto crudo
Sea salt and freshly ground black pepper, to taste

For the dressing:

2 garlic cloves, crushed
2 T capers, finely chopped
¼ cup extra virgin olive oil
2 T balsamic vinegar
½ t sugar

Method

Arrange the tomatoes and bocconcini on a large serving platter. Scatter over the basil, then add the avocado and prosciutto.

To make the dressing, mix all the ingredients until the sugar has dissolved, then drizzle over the salad.

Season to taste.

Discover more easy salad recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Steamed artichokes with onion cream sauce

Queso dip with chorizo cooked in adobo sauce

Adobo sauce

Baked honey ricotta with golden kiwis

Roast artichokes with truffle butter

Guacamole and adobo sauce

Sole with burnt butter, nori and fried capers

Purple sprouting broccoli with skordalia

Red quinoa and watercress salad

Roast apples and strawberries with ice cream

Pickled radish, avocado and rocket salad

Exotic tomato-and-mozzarella salad

Exotic tomato-and-mozzarella salad

Ingredients

Method