Recipes for starters & light meals

Salad recipes

Chilli pineapple salad

5 minutes

Boards and

Seafood feast

Breakfast recipes

Frittata

15–20 minutes

Braai recipes

Braai pie

12 minutes

Beetroot recipes

Seven Colours salad

30 minutes

Braai recipes

Jaffle

6–8 minutes

Seafood recipes

Snoek ceviche

15 minutes

Beer Food

Egg-and-sausage sandwich

10 minutes

Bacon recipes

The Zaza Sandwich (with swanky sauce)

45 minutes

Prawns and

Boma oysters

5 minutes

Aliums

5-ingredient caramelised onion tart

40 minutes

Beans recipes

Heerenbone salad

30 minutes

Heerenbone salad

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus overnight soaking time

Cooking Time 30 minutes

Ingredients

200 g heerenbone or butter beans, soaked overnight and cooked
3 T dill, chopped
2 T Italian parsley, chopped
2 T mint, chopped
1 x 115 g can Woolworths smoked mussels in canola oil

For the celery pesto:

2 cloves garlic
1⁄4 cup extra virgin olive oil
2 stickes celery, chopped
a handful celery leaves, chopped
2 T lemon juice
salt, to taste

Method

1. Mix the beans and herbs.

2. Blend the celery pesto ingredients and season.

3. To serve, drizzle the pesto over the beans and spoon over the mussels and oil.

Cook's note: Heerenbone, also known as goewerneursboontjies, are a heritage variety of lima bean still grown in parts of the Cape. If you can’t find them, use butter beans instead.

Find more bean recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Roast sirloin with potato bake

Chilli pineapple salad

Seafood feast

Frittata

Braai pie

Seven Colours salad

Jaffle

Snoek ceviche

Egg-and-sausage sandwich

The Zaza Sandwich (with swanky sauce)

Boma oysters

5-ingredient caramelised onion tart

Heerenbone salad

Heerenbone salad

Ingredients

Method