Baked goat’s milk feta rounds with thyme and walnuts

5 minutes

Tom-pouce

30 minutes, plus refrigeration

Guilt-free treat

Sweet and sour banana, feta, orange and peanut salad

Mini lamb steaks with lemony greens and garlicky yoghurt

5 minutes

Fish recipes

Pangrilled butterfish with salsa verde and bruschetta

5 minutes

Green salad with grilled fennel and chorizo

10-15 minutes

Tiramisu with white-chocolate curls

Salmon fish cakes with summer-greens salad

5 minutes

Christmas caprese wreath salad

Christmas caprese wreath salad

By Maranda Engelbrecht

Difficulty Easy

Prep Time 10 minutes

Ingredients

250 g Italian tomatoes
200 g pink Bella tomatoes
200 g baby Rosa tomatoes
500 g bocconcini
250 g fresh basil pesto
Maldon sea salt
freshly ground black pepper
extra virgin olive oil
balsamic vinegar
30 g fresh basil

Method

Slice the Italian tomatoes and halve some of the pink Bella and baby Rosa tomatoes. Arrange the tomato and bocconcini around the outside of a large round platter to create a wreath. Spoon some pesto over it, season, drizzle the olive oil and a little balsamic vinegar in the centre, and garnish with fresh basil leaves.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Baked goat’s milk feta rounds with thyme and walnuts

Tom-pouce

Charred figs and Mascarpone

Bami goreng

Sweet and sour banana, feta, orange and peanut salad

Mini lamb steaks with lemony greens and garlicky yoghurt

Pangrilled butterfish with salsa verde and bruschetta

Green salad with grilled fennel and chorizo

Marinated roasted prawns

Tiramisu with white-chocolate curls

Salmon fish cakes with summer-greens salad

Christmas caprese wreath salad

Christmas caprese wreath salad

Ingredients

Method