Dip recipes

XO sauce

20 minutes

Chickpea recipes

Chickpea and olive salad

Barley salad with sauteed baby rosa tomatoes and baby marrows

30 minutes

Cannellini bean and golden sultana salad

15 minutes

Soup recipes

Gazpacho

Vegan recipes

Peri-peri sauce

5 minutes

Parmesan, sherry and cream sauce

Red cabbage salad

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Dip recipes

Crushed tomato salad

Apricot sambal

Sauce recipes

Date chutney

10 minutes

Date chutney

By Monche Muller

Serves 2 jars

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

250 g pitted dates
60 g dried chillies
5 cloves garlic
60 g root ginger
250 ml brown vinegar
salt, to taste

Method

Place all the ingredients, except the vinegar, in a food processor and blend until smooth.

Add the vinegar and continue blending.

Place the mixture in a saucepan and bring to a boil.

Let the mixture cool down if serving straight away, otherwise spoon into sterilised jars while still hot.

Cook's note: this chutney goes excellently with lamb curry in a bunny chow made with individual potbrood.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

XO sauce

Chickpea and olive salad

Barley salad with sauteed baby rosa tomatoes and baby marrows

Cannellini bean and golden sultana salad

Gazpacho

Peri-peri sauce

Parmesan, sherry and cream sauce

Red cabbage salad

Beetroot-and-hazelnut salad

Crushed tomato salad

Apricot sambal

Date chutney

Date chutney

Ingredients

Method