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Ceviche recipes

Pan-grilled tuna with ceviche dressing

Sweet salad peppers with tapenade

Baked peppers with spiced beef and pasta

45 minutes

Pepper recipes

Crisp sweet pepper salad with salty feta dressing

Corn recipes

Corn stir fry with prawn skewers

Green bean and mushroom stir fry

Ostrich recipes

Sweet and sour ostrich stir fry

Brunch stir fry with poached eggs

15 minutes

Asian recipes

Litchi, spinach and coconut stir fry

Litchi, spinach and coconut stir fry

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
Peanut oil
1 teaspoon crushed garlic
1 teaspoon chopped chilli
1 teaspoon grated fresh ginger
4 cups baby spinach, stems removed
1/4 cup coconut cream
1 cup peeled and pitted litchis
2 tablespoons toasted coconut shards
2 tablespoons toasted peanuts, toasted

Method

Dry roast cumin and coriander in hot wok for a few seconds. Drizzle a little oil over and add garlic, chilli and ginger. Stir-fry for a few seconds, add spinach and continue stirring until the spinach starts to wilt.
Add coconut cream and litchis and turn heat down. Gently stir through only once. Top with coconut and peanuts. Serve on the side with a curry dish.

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Sweet salad peppers with tapenade

Baked peppers with spiced beef and pasta

Crisp sweet pepper salad with salty feta dressing

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Sweet and sour ostrich stir fry

Brunch stir fry with poached eggs

Litchi, spinach and coconut stir fry

Litchi, spinach and coconut stir fry

Ingredients

Method