Asian treacle-sugar ribs with spring onion curls

2 hours

Beetroot and goat’s milk feta salad

Sweet melon salad

Roasted salmon trout and potatoes with herb dressing

30 minutes

Chilli recipes

Cold yellow pepper soup

30 minutes

Sweet salad peppers with tapenade

Pepper recipes

Crisp sweet pepper salad with salty feta dressing

Green bean and mushroom stir fry

Ostrich recipes

Sweet and sour ostrich stir fry

Asian recipes

Litchi, spinach and coconut stir fry

Citrus recipes

Citrus duck with basmati stir fry

Roasted vegetables in sherry vinegar dressing

20 minutes

Roasted vegetables in sherry vinegar dressing

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g mixed vegetables
1 garlic, crushed
1/2 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and milled black pepper

Method

Roast vegetables at 200°C for about 30 minutes.
Mix together garlic, vinegar, lemon and olive oil. Season to taste. Pour over warm roasted vegetables.
Toss and serve hot or at room temperature.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Asian treacle-sugar ribs with spring onion curls

Beetroot and goat’s milk feta salad

Sweet melon salad

Roasted salmon trout and potatoes with herb dressing

Cold yellow pepper soup

Sweet salad peppers with tapenade

Crisp sweet pepper salad with salty feta dressing

Green bean and mushroom stir fry

Sweet and sour ostrich stir fry

Litchi, spinach and coconut stir fry

Citrus duck with basmati stir fry

Roasted vegetables in sherry vinegar dressing

Roasted vegetables in sherry vinegar dressing

Ingredients

Method