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Spaghetti with fresh cherry tomato sauce

Spaghetti with fresh cherry tomato sauce

20 minutes

Fine french beans with Moroccan spiced dates and mandarin

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Fine french beans with Moroccan spiced dates and mandarin

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Low-fat carrot roll with sweet cardamom and yoghurt

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Gingered sweet-potato soup with soy cashews

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Spicy pumpkin and gooseberry broth

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Chilli-and-coriander calamari

Chilli-and-coriander calamari

10 minutes

Crunchy fruit salad

Crunchy fruit salad

8 minutes

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Crunchy fruit salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 8 minutes

Ingredients

1 pineapple, sliced
4 mango cheeks or 4 peach halves
2 T treacle sugar
2 T caramelised verjuice
2 limes, halved, to garnish

Method

Lay the fruit on a baking tray and sprinkle with sugar. Pour over the verjuice, using a little extra if you like. Place under a hot grill or on a braai grid. Cook for 5 minutes or until the fruit is sticky from the melted sugar.

Cook’s tip: For an indulgent alternative, serve with spoonfuls of crème fraîche or grilled raisin bread.

Per serving: 435kJ, 1.47g protein, 0.62g fat, 25.02g carbs