Recipes for starters & light meals

Bread recipes

Xinkwa xa swifaki na timanga (Steamed fresh maize bread with peanuts)

30 - 45 minutes

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

10 minutes

Apple recipes

Butternut and baby marrow frittata

35 minutes

Cheese recipes

Parmesan broth with roasted leeks

30 minutes

Boards and

Easy sharing boards

15 minutes

Stuffed brinjals with grain salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 large tomatoes
8 large baby marrows, halved
2 large brinjals, halved
4 T olive oil
salt and pepper to taste
600 g leftover grain salad
1 large carrot, finely grated
1 large tomato, finely chopped
2 garlic cloves, minced
100 g Woolworths pitted green olives
1 lemon, juice and zest
Parmesan rind, finely grated
rocket, to serve

Method

1. Place the tomatoes, baby marrows and brinjals on a prepared baking tray and drizzle with half the olive oil. Season with salt and pepper and place in a preheated oven of 200°C for 10 – 15 minutes, or until slightly charred and soft.

2. Scoop out the fleshy centres and seeds of the vegetables and place in a bowl. To this, add the rest of the olive oil, leftover grain salad and vegetables (add other veggies that are about to turn, or leftover roast vegetables).

3. Stir in the minced garlic, olives, lemon and parmesan. Scoop the mixture back into the veg and return to the oven for 5 minutes.

4. Serve with fresh rocket.

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Xinkwa xa swifaki na timanga (Steamed fresh maize bread with peanuts)

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

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Butternut and baby marrow frittata

Parmesan broth with roasted leeks

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Stuffed brinjals with grain salad

Stuffed brinjals with grain salad

Ingredients

Method