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Bhisto with fried eggs

35 minutes

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Turmeric-and-coconut cabbage

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15 minutes

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Lemon-cream trout and rainbow carrot spaghetti

10 minutes

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Waldorf slaw with tahini dressing

Biscuit recipes

The seedbar to end all seedbars

50 minutes, plus 45 minutes' chilling time

Roasted tomato sauce with ricotta and pine nuts

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

3 Roma tomatoes, halved
300 g Woolies exotic tomatoes, halved
250 g ricotta cheese, torn
50 g pine nuts, lightly toasted
2 t Italian parsley, roughly chopped

For the dressing, mix:

3 T olive oil
5 garlic cloves, finely chopped
5 bay leaves
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Gently mix the tomatoes with the dressing until well coated.
Place the tomatoes in an ovenproof dish and top with the ricotta. Bake for 15 minutes.
Garnish with the parsley and pine nuts and season to taste.

Cook's note: Take a shortcut to nutritious meals by making double or triple the quantity of roasted tomato sauce (without the ricotta, pine nuts and parsley) to use in these three ways:

Heat the tomato sauce with stock to make a quick soup, then sprinkle with chia seeds for texture.
Layer roast brinjal slices with the sauce. Sprinkle with Parmesan and bake.
Make a quick breakfast by poaching eggs in the tomato sauce.

Discover more recipes featuring tomatoes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Bhisto with fried eggs

Turmeric-and-coconut cabbage

Butter-bean broth

Lemon-cream trout and rainbow carrot spaghetti

Waldorf slaw with tahini dressing

The seedbar to end all seedbars

Cold cucumber soup with prawns and rice vermicelli

Roast lemon and baked feta Greek-style salad

Celeriac-and-turmeric falafel

Brown rice, grilled greens and green pesto bowl

Butter-bean mash

Roasted tomato sauce with ricotta and pine nuts

Roasted tomato sauce with ricotta and pine nuts

Ingredients

Method