Your go-to vegetarian recipe collection

Asian recipes

Vegan Asian poke bowl

20 minutes

Great value

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

Breakfast recipes

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

20 minutes

Anchovy recipes

Anchovy tortilla

20 minutes

Tofu recipes

Tofu and radish bowl

Curry recipes

Lactose-free paneer curry

45 minutes

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Avocado, chicory and fennel slaw with mint and feta

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes’ soaking time

Ingredients

1 large bulb fennel or 2 small, trimmed
2 heads chicory
2 sticks celery, thinly sliced
2 large avocados, scooped into balls
1 T lemon juice
300 g Woolworths sheep and goat’s milk Greek feta
2 T olive oil
sea salt and freshly ground black pepper, to taste
fresh mint, to garnish

For the dressing, mix:

½ cup buttermilk
½ cup thick mayonnaise
1 t Dijon mustard
½ t honey
1 t lemon juice
2–3 T mint, finely chopped
sea salt and freshly ground black pepper, to taste

Method

1. Halve the fennel and soak in cold water for about half an hour, then dry and shave thinly. Slice the chicory lengthways into long shreds.

2. Mix the fennel, chicory and celery with the dressing. Check the seasoning. Turn out onto a suitable small platter. Top with the avocado, moisten with lemon juice and season with a little salt.

3. Break the cheese over the salad, then drizzle with olive oil. Add a twist or two of pepper and garnish with mint.

Cook's note: I love the contrasting tastes and textures, which make a successful salad to enjoy throughout spring.

Browse more salad recipes here.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

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

Anchovy tortilla

Tofu and radish bowl

Lactose-free paneer curry

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Avocado, chicory and fennel slaw with mint and feta

Avocado, chicory and fennel slaw with mint and feta

Ingredients

Method