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Salmon tartare and marinated prawns with coppa

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Fresh organic sweetcorn soup

30 minutes, plus 40 minutes for the broth

Poached breakfast pear with honey and yoghurt

Poached breakfast pear with honey and yoghurt

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

3 pears, peeled
2 T rolled oats toasted
2 T sunflower seeds, toasted
2 T sesame seeds, toasted
1 cup fat-free Ayrshire yoghurt
2 T honey

Method

Steam the pears in a steamer until they start to soften. Using a sharp knife, slice through carefully.

Sprinkle with some of the oats and seeds then plate.

Serve the yoghurt and remaining oats and seeds on the side. Drizzle with the honey.

Cook’s tip: You can use one pear variety or a combination of varieties.

Per serving: 1755.4kJ, 14.8g protein, 12.1g fat, 68.8g carbs

Spinach lasagne

Beef rendang potjie

Amasi cheese

Salmon tartare and marinated prawns with coppa

Venison sliders with home-made milk buns

Bockwurst with potato and onion

Vegetable matzo ball soup

Chicken and avocado quesadilla

Norwegian salmon ceviche

Envy™ apple granola

Steamed mussels and pear in Thai reduced-fat cream

Gnocchi with steamed pear, asparagus and radish

Charred asparagus salad with sheep’s-milk feta and pistachios

Fresh organic sweetcorn soup

Poached breakfast pear with honey and yoghurt

Poached breakfast pear with honey and yoghurt

Ingredients

Method