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30 minutes

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20 minutes

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15 minutes

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10 minutes

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15 minutes

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15 minutes

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10 minutes

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Moroccan chermoula

2 minutes

Moroccan chermoula

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 minutes

Ingredients

3 T ground coriander
2 t ground cumin
1 t smoked paprika
1/4 t cayenne pepper
1/2 t tumeric
2 cloves garlic, chopped
30 g fresh coriander
30 g fresh Italian parsley
1 T fresh ginger, grated
1 T lemon juice
1 T olive oil
Salt, to taste

Method

Toast the coriander and cumin lightly in a frying pan.

Add to all the remaining ingredients and blend until smooth.

Keep in a glass jar in the fridge for a few weeks.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Chilled mango and cucumber salad

Roast strawberry coconut ice cream

Salad in a jar

Stiff pap

Parmesan-dusted mielies

Chargrilled asparagus with skordalia

Half-moon teacakes

Baked cauliflower cheese

Pan-fried duck breasts in a citrus dressing

Nectarine and tomato salad with baby cos lettuce

Exotic mixed summer salad

Moroccan chermoula

Moroccan chermoula

Ingredients

Method