Side Servings Archives

Salad recipes

Lentil salad

Asian recipes

Sticky Asian chicken wings

40 minutes

Chicken recipes

Carb-conscious chicken salad

15 minutes

Aliums

Roasted red onion flowers

30 minutes

Cheese recipes

Dairy-free fondu

10 minutes

Brinjal recipes

Ratatouille

40 minutes

Asian recipes

Tuna summer rolls

Loadshedding recipes

Spanakorizo

30 minutes

Potato recipes

Bashed potato salad

15 minutes

Chakalaka recipes

Chakalaka

30 minutes

Vegetarian recipes

Stewed baby marrow

15 minutes

Stewed baby marrow

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

For the za’atar:

30 g fresh thyme
120 g sesame seeds
1 cup extra virgin olive oil
10 baby marrows, quartered
1 bunch celery, each stick cut into 6, leaves reserved
4 cloves garlic
salt, to taste

Method

1. Preheat the oven to 180°C.

2. To make the za’atar, place the thyme and sesame seeds on a baking tray and bake for 15 minutes.

3. Place into a mortar and pestle and grind until fine, then add the sumac and grind again until fine.

4. Heat the oil in a saucepan, add the baby marrow and celery stalks and simmer for 30 minutes.

5. Bash the celery leaves and garlic and add to the baby marrow. Season to taste. Serve as a side with roasts, grilled sausages or as a salad.

Cook's note: Serve the baby marrows as a starter or tossed with some giant pearl couscous as a main.

Find more vegetarian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Green salad with tahini dressing

Lentil salad

Sticky Asian chicken wings

Carb-conscious chicken salad

Roasted red onion flowers

Dairy-free fondu

Ratatouille

Tuna summer rolls

Spanakorizo

Bashed potato salad

Chakalaka

Stewed baby marrow

Stewed baby marrow

Ingredients

Method