Recipes for starters & light meals

Couscous recipes

Spicy roast chicken and lime watermelon wraps

35 minutes

Bread recipes

Pear, walnut and radicchio salad

Baked mozzarella with chilli puff-pastry dippers

2 hours

Potato rosti with cream cheese and salmon

10 minutes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Stracciatella and strawberry salad with belle rose basil granita

5 minutes

Butternut recipes

Summer mozzarella terrine

45 minutes

Summer mozzarella terrine

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

200 g butternut wedges
2 t olive oil
Sea salt and freshly ground black pepper
2 T fresh thyme
4 whole mild chillies or red pepper slices
2 brinjals, sliced
150 g flaked smoked snoek
1 sheet mozzarella
150 g semi-dry or sundried tomatoes
Ciabatta, toasted, for serving
Mixed leaves, for serving

Method

Preheat the oven to 180°C. Drizzle the butternut with olive oil, then season and sprinkle with fresh thyme. Roast with the chillies or pepper slices for 30 to 40 minutes, or until the butternut is golden and soft. Allow to cool.

Meanwhile, season and oil the brinjal and pan-fry or grill over hot coals until golden and soft. Remove from the heat and cool.

Pick through the snoek and make sure there are no bones.

Lay the sheet of mozzarella on a similarly sized sheet of tinfoil. Lay the brinjal in the centre of the mozzarella sheet, leaving approximately 5 cm at the top and bottom. Place a small pile of roasted butternut down the centre of the brinjal, then add a line of pepper or chillies. Place the snoek along one side of the pepper or chillies, and the sundried tomato along the other. Tuck one side of tinfoil over the central mound of filling. Continue rolling. Chill for 30 minutes, remove the foil and slice with a very sharp knife. Serve with the toasted ciabatta and mixed leaves.

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Summer mozzarella terrine

Summer mozzarella terrine

Ingredients

Method