Chickpea recipes

Broad bean and sundried tomato salad

10 minutes

Polenta recipes

Baked goat’s cheese polenta with rocket

10 minutes

Soya-and-garlic-roasted brinjals

20 minutes

Shaved Gouda and cabbage slaw with cumin seed dressing

Aliums

Garlic bruschetta with tomatoes

10 minutes

Beetroot, baby marrow and goat’s cheese flat bread

15 minutes

Beans recipes

Spinach and broad bean burgers

10 minutes

Beans recipes

Steamed greens with crispy sage butter

5 minutes

Cheese recipes

Rice pilau with spring vegetables

20 minutes

Mediterranean

Mediterranean crepe stack

By TASTE

Serves 8 - 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

For the crêpes:

120 g cake flour
2 jumbo free-range eggs
1 1/4 cups low-fat milk
1 t mustard powder
2 T salted butter, melted
1 T brandy
1/2 t salt
Spring onions sliced, to garnish

For the filling, combine:

250 g crumbled feta
250 g Cheddar, coarsely grated
300 g spinach, finely shredded and wilted
1 small bunch Spring onions, thinly sliced
1/2 cup smooth low-fat cottage cheese
250 g mozzarella, grated
500 g mushrooms, sliced and sautéed

Method

Pour the flour onto a clean work surface and make a well in the centre. Break in the eggs, then whisk in the milk, and, thereafter,the mustard, butter, brandy and salt.

Heat a medium-sized non-stick frying pan until very hot (spray with cooking spray, if desired). Ladle a little of the batter into the pan and tilt to distribute. Fry for 1 minute, then flip and brown the reverse side. Stack the cooked crêpes between sheets of greaseproof paper during preparation.

Preheat the oven to 160°C. Place 1 warm crêpe in a greased pie dish and layer the filling ingredients on top of it. Repeat with the remaining crêpes and filling.

Cover with foil and bake for 30 minutes. Uncover and bake for a further 20 minutes.

Garnish with spring onion and serve.

Spinach lasagne

Kung pao chicken

Durban fish curry

Chickpea and spinach frittata

Broad bean and sundried tomato salad

Baked goat’s cheese polenta with rocket

Soya-and-garlic-roasted brinjals

Shaved Gouda and cabbage slaw with cumin seed dressing

Garlic bruschetta with tomatoes

Beetroot, baby marrow and goat’s cheese flat bread

Spinach and broad bean burgers

Steamed greens with crispy sage butter

Baked feta and chilli fennel

Rice pilau with spring vegetables