Broccoli recipes

Purple sprouting broccoli with skordalia

45 minutes

Bacon recipes

Abi’s eggslut-inspired sandwich

10 minutes

Asian recipes

Pork schnitzel and pineapple slaw burger

15-20 minutes

Asian recipes

Asian chicken with fresh coriander salsa

40 minutes

Asian recipes

Asian duck with bulgur wheat and red quinoa salad

1 hour

Salad recipes

Exotic tomato-and-mozzarella salad

Beef carpaccio pasta

10 minutes

Vegetarian recipes

Beetroot-and-carrot salad

Asparagus recipes

Broad beans with asparagus dip

5 minutes

Beetroot recipes

Beetroot-cured gravlax

Asian recipes

Soya-and-ginger hake

15 minutes

Brinjal recipes

Baba ganoush salad

45 minutes

Baba ganoush salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

2 large brinjals
2 T olive oil, plus extra for drizzling
4 garlic cloves, roughly chopped
1 cup Woolworths double-cream yoghurt
1 lemon, juiced
Salt, to taste
15 g fresh dhania (coriander), to garnish
50 g pecan nuts, toasted
moskonfyt, for drizzling

Method

Preheat the oven to 180°C.

Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.

Place onto a baking tray and roast until soft, about 30–35 minutes.

Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.

Mix in the garlic, yoghurt, lemon juice and salt.

To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Purple sprouting broccoli with skordalia

Abi’s eggslut-inspired sandwich

Pork schnitzel and pineapple slaw burger

Asian chicken with fresh coriander salsa

Asian duck with bulgur wheat and red quinoa salad

Exotic tomato-and-mozzarella salad

Beef carpaccio pasta

Beetroot-and-carrot salad

Broad beans with asparagus dip

Beetroot-cured gravlax

Soya-and-ginger hake

Baba ganoush salad

Baba ganoush salad

Ingredients

Method