Your go-to vegetarian recipe collection

Braai recipes

Parmesan-dusted mielies

15 minutes

Chargrilled asparagus with skordalia

10 minutes

Half-moon teacakes

15 minutes

Cauliflower recipes

Baked cauliflower cheese

15 minutes

Nutty fruity breakfast

Salad recipes

Nectarine and tomato salad with baby cos lettuce

Exotic mixed summer salad

Spicy nasi goreng

20 minutes

Chickpea recipes

Tomato and chickpea pilau

45 minutes

Moroccan recipes

Moroccan chermoula

2 minutes

Pili pili from the Congo

20 minute

Brinjal recipes

Harissa paste

10 minutes

Harissa paste

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

4 red peppers
6 red chillies, the hotter the better
4 cloves garlic, crushed
1 T cumin seeds
2 T coriander seeds
1/2 t ground cinnamon
Salt, to taste
Olive oil or argan oil

Method

Place the peppers on a baking tray and roast until soft and blistered. Half way through add the chillies to the tray. Cover with foil and once cooled remove the skins of the peppers.

Place the cumin and coriander in a frying pan and toast the seeds until they crackle and pop.

Place the peppers, chillies, garlic, seeds and cinnamon in a blender and blitz until smooth.

Season with salt and add a little olive or argan oil.

Cook's note: Keep in glass jars in the fridge for a few weeks. Eat with tagines, grilled chicken, cous cous and mix into mayonnaise.

TASTE's take: Argan oil is a traditional North African oil made from the argan nut.

Spinach lasagne

Kung pao chicken

Durban fish curry

Parmesan-dusted mielies

Chargrilled asparagus with skordalia

Half-moon teacakes

Baked cauliflower cheese

Nutty fruity breakfast

Nectarine and tomato salad with baby cos lettuce

Exotic mixed summer salad

Spicy nasi goreng

Tomato and chickpea pilau

Moroccan chermoula

Pili pili from the Congo

Harissa paste

Harissa paste

Ingredients

Method