Meat free Archives

Nightshade recipes

Baked onion with maple glaze

40 minutes

Salad recipes

Mango-and-fried plantain salad

30 minutes

Braai recipes

Flame-grilled mielies

15 minutes

Italian recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Crumbed recipes

Wild sage-and-mushroom arancini

30 minutes

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Fritter recipes

Baby marrow falafel

15 minutes

Cheese recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Braai recipes

Coal-roasted potato salad

35 minutes

Braai recipes

Braaied brassicas

35 minutes

Panzanella-style tomato salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 T olive oil
4 slices sourdough, broken into pieces
6 tomatoes, chopped and sliced
200 g Woolworths Rosa tomatoes, halved
Italian parsley, for serving

For the dressing, blend:

2 tomatoes
3 cloves garlic, crushed
2 red chillies, chopped
1⁄2 cup red wine vinegar
1⁄2 cup extra virgin olive oil
salt, to taste

Method

1.Heat the oil in a pan and toast the bread.

2. Divide the tomatoes between plates or place on a platter. Add the bread and parsley. Drizzle over the dressing.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Baked onion with maple glaze

Mango-and-fried plantain salad

Flame-grilled mielies

Mushroom ragù with Kalamata olives and fettuccine

Wild sage-and-mushroom arancini

Roasted tomatoes with infused ricotta

Baby marrow falafel

Fried halloumi with ClemenGold-and-date syrup

Coal-roasted potato salad

Braaied brassicas

Umvubo with umsobo-and-berry sorbet

Panzanella-style tomato salad

Panzanella-style tomato salad

Ingredients

Method