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Skordalia with fried baby marrow and lemon

Easy tempura carrot slivers and soya sauce

10 minutes

Carrot recipes

Shiso ponzu dressed carrot salad

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Cauliflower cheese with crispy Parma ham

40 minutes

Brinjal recipes

Bean and almond dip with pomegranate molasses

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Avocado recipes

Spinach, Parmesan and soft egg salad

Spinach, Parmesan and soft egg salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

Baby spinach
Olive oil
Parmesan cheese
6 crushed anchovy fillets
Soft-boiled eggs
Sea salt and a crack of freshly ground black pepper

Method

Refresh a large bowl of crisp baby spinach and divide between four bowls.
Drizzle with good olive oil and grate over lots of Parmesan cheese.
Top with crushed anchovy fillets and halved soft-boiled eggs and season with sea salt and a crack of freshly ground black pepper.

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Skordalia with fried baby marrow and lemon

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Brinjal-cauliflower side

Crispy vegetable dippers

Spinach, Parmesan and soft egg salad

Spinach, Parmesan and soft egg salad

Ingredients

Method