Mint and pomegranate crush

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

5 to 8 minutes

Pastry recipes

Quick sausage rolls

15 to 20 minutes

Cheesecake recipes

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

Tequila and lemon grass

Fish recipes

Grilled hake with green-olive mayonnaise

5 to 10 minutes

Chops recipes

Minted lamb chops

10 minutes

Vegan recipes

Salsa verde-dressed green salad

Avocado recipes

Cos, avocado and feta salad

Cos, avocado and feta salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 large, perfectly ripe avocado
2-4 cos lettuces (depending on size)

For the dressing, blend together:

½ cup olive oil
2 T white balsamic vinegar
1 t Dijon mustard
1 clove garlic, crushed
Sea salt and freshly ground black pepper, to taste
200 g feta

Method

Roughly break up the feta. Peel and slice the avocado. Place on serving plates. Pour over the dressing and leave to marinate. Before serving, add the lettuce leaves. Check seasoning.

Cook’s note: Use white-wine vinegar instead of balsamic and add a touch of honey.

Per serving: 1703.3 kJ, 9.6 g protein, 40.7 g fat, 2 g carbs

TASTE’s take:
A good combination of ingredients for a made-in-minutes salad.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Mint and pomegranate crush

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

Quick sausage rolls

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

Tequila and lemon grass

Grilled hake with green-olive mayonnaise

Minted lamb chops

Salsa verde-dressed green salad

Cos, avocado and feta salad

Cos, avocado and feta salad

Ingredients

Method