wheat and gluten free Archives

Easter recipes

Pashka semifreddo

4 minutes

Easter recipes

Swan pavlovas on raspberry purée

1 hour

Salad recipes

Chunky cabbage salad

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Chicken recipes

Roast chicken-and-ham terrine

10 minutes

Easter recipes

Lamb ribs with patty pan-and-fennel slaw

2 hours

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Tart recipes

Baked falafel tart

40 minutes

Salad recipes

Sorghum tabbouleh

15 minutes

Vegetarian recipes

Cassava and plantain chips

15 minutes

Wild greens salad

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

200 g wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel), washed
1 fennel bulb, halved and thinly sliced
2 oranges, segmented
2 grapefruit, segmented
200 g edamame beans, shelled

For the dressing:

1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 T extra virgin olive oil
2 T honey
sea salt and freshly ground black pepper, to taste
1 T poppy seeds

Method

1. Arrange all the salad ingredients on a serving platter.

2. Place all the dressing ingredients in a blender and blitz until well combined and creamy. Pour over the salad and serve.

Find more salad recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Pashka semifreddo

Swan pavlovas on raspberry purée

Chunky cabbage salad

Schwarma-spiced roast lamb

Roast chicken-and-ham terrine

Lamb ribs with patty pan-and-fennel slaw

Roasted red peppers with Hollandaise

Baked falafel tart

Sorghum tabbouleh

Cassava and plantain chips

Cucumber salad with amasi raita

Wild greens salad

Wild greens salad

Ingredients

Method