Meat free Archives

Braai recipes

Braaied pineapple salad

35 minutes

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Braai recipes

Mushroom-and-sweet-potato patties

35 minutes

Bread recipes

Steamed tahini milk bread

10 minutes

Cheese recipes

Grilled Caprese toast

20 minutes

Braai recipes

Tenderstem broccoli with blue cheese dressing

20 minutes

Nightshade recipes

Tomato-and-spinach spaghetti

30 minutes

Air-fryer recipes

Maple roast brinjal

45 minutes

Cabbage recipes

Rainbow kachumbari

Nightshade recipes

Peach-and-tomato salad

5 minutes

Pea-and-baby marrow salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the dressing, whisk:

4 lemons, juiced
2 T sugar
sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil

For the salad

180 g baby marrow
100 g fresh raw peas
100 g mangetout
100 g green beans, sliced diagonally
100 g feta, broken into chunks
1⁄4 cucumber, sliced
1 Lemon, peel very thinly sliced
fresh mint, to garnish
rocket leaves a handful

Method

Pour the dressing over the salad and toss.

Cook's note: To make a substantial vegetarian supper, toss the salad through some cooked pasta shells.

Find more salad recipes here

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Braaied pineapple salad

Poached leeks with creamy asparagus sauce

Mushroom-and-sweet-potato patties

Steamed tahini milk bread

Grilled Caprese toast

Tenderstem broccoli with blue cheese dressing

Tomato-and-spinach spaghetti

Maple roast brinjal

Rainbow kachumbari

Peach-and-tomato salad

Fried cabbage with tomato curry

Pea-and-baby marrow salad

Pea-and-baby marrow salad

Ingredients

Method