Your go-to vegetarian recipe collection

Pie recipes

Falafel with cauli mash, pickle and caponata

20 minutes

Brunch recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Asian recipes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

Gnocchi recipes

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

20 minutes

Beans recipes

Harissa ruby vegetables with feta and black-bean salad

25 minutes

Potato recipes

Potato salad with herbed chilli dressing

15 minutes

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 20 minutes

Ingredients

For the hummus:

1x 400 g can chickpeas, drained
1/4 cup fresh lemon juice
1 garlic clove, grated
1/2 t salt
1/4 cup tahini
1/2 t ground cumin
3 T olive oil

For the crumbed brinjal:

50 g flour
3 free-range eggs
100 g panko crumbs
oil, for frying
2 brinjals, sliced
Maldon salt, to taste
5 T olive oil
1 t paprika
1x 400g can chickpeas, drained and rinsed
100 g labneh
4 free-range eggs, soft-boiled
1 t black sesame seeds
Italian parsley, to garnish

Method

1. To make the hummus, place all the ingredients in a blender and blend until smooth. Add a little water for a smoother consistency.

2. To make the crumbed brinjal, place the flour into a shallow bowl. Beat the eggs and place in another bowl, and place the panko crumbs in a third bowl.

3. Heat the oil in a large saucepan. Dust the brinjal in the flour, dip into the egg, then into the panko crumbs. Place back into the egg, then into the panko crumbs again. Fry in the hot oil until golden and crispy. Drain on kitchen paper and season with salt.

4. Heat 3 T olive oil in a pan. Turn off the heat and stir in the paprika. Allow to cool.

5. Heat the remaining olive oil in a pan and fry the chickpeas until crispy.

6. To serve, smear the hummus and labneh onto a plate. Top with the soft-boiled eggs, crispy chickpeas, a drizzle of paprika oil, black sesame seeds and parsley. Serve with the crispy brinjal.

Find more breakfast ideas here.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Double-carb potato pie

Falafel with cauli mash, pickle and caponata

Vegan pancakes

Carrot salad

Spinach, avo and basil dip with crispy baby marrows

Vegan Asian poke bowl

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

Harissa ruby vegetables with feta and black-bean salad

Potato salad with herbed chilli dressing

Cauliflower-and-pine nut salad

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Ingredients

Method