Gluten-free recipes that actually taste good

Braai recipes

Maple-smoked salmon

15 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Meringue recipes

Date-and-pistachio torte

1 hour

Cake recipes

Flourless dark chocolate cake

45 minutes

Chocolate recipes

Banana yoghurt soft serve

Butternut recipes

Salt-baked butternut

1 hour

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Dip recipes

Pea-and-broad bean dip

10 minutes

Avocado recipes

Avo potato salad

15 minutes

Avo potato salad

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 ripe avocados
¼ cup plain yoghurt
2 T wholegrain mustard
2 T fresh lemon or lime juice
sea salt and freshly ground black pepper, to taste
800 g baby potatoes, cooked until tender and halved
½ red onion, finely chopped
1 t garlic, minced
2 pork rashers, fried and chopped (optional)
2 T fresh herbs (parsley, dill, etc.), finely chopped

Method

1. Mash the avocado well in a large bowl using a fork. Add the yoghurt, mustard, lemon juice, salt and pepper and mix well.

2. Add the cooled potatoes, tossing gently to coat well. Finally add the red onion, garlic, bacon and herbs. Serve warm or cold.

Find the recipe for herb-crusted lamb here.

Find more potatoes recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Vegan roast butternut-and-chickpea curry

Maple-smoked salmon

Slow-cooked leg of lamb

Soft-boiled eggs with creamy polenta

Date-and-pistachio torte

Flourless dark chocolate cake

Banana yoghurt soft serve

Salt-baked butternut

Pumpkin-and-spelt salad

Moutabal (brinjal spread)

Pea-and-broad bean dip

Avo potato salad

Avo potato salad

Ingredients

Method