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Lemon scallops and Parma ham

10 minutes

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Grilled spice-rubbed chicken thighs with crunchy salad

20 minutes

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Chimichurri prawns

9 minutes

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Garam halloumi salad

10 minutes

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Chorizo bread salad

13 minutes

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Grilled lamb kebab pitas

20 minutes

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Tuna carpaccio with red cabbage and beetroot

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Steamed cabbage wedges and trout with lemon and dill

15 minutes

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Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie recipes

Mielie, basil, mint, lime and feta salad

Asian recipes

Tamago gohan (egg rice)

20 minutes

Calamari

Calamari-and-asparagus salad

4 minutes

Calamari-and-asparagus salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 4 minutes

Ingredients

200 g calamari rings and tentacles
10 g fresh mint
100 g asparagus, blanched
80 g rocket
1⁄2 cucumber , sliced

Method

1. Heat an oiled pan or wok over a very high heat.

2. Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.

3. Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.

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Easy beef stew

Air-fryer buttermilk chicken breasts

Lemon scallops and Parma ham

Grilled spice-rubbed chicken thighs with crunchy salad

Chimichurri prawns

Garam halloumi salad

Chorizo bread salad

Grilled lamb kebab pitas

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie, basil, mint, lime and feta salad

Tamago gohan (egg rice)

Calamari-and-asparagus salad

Calamari-and-asparagus salad

Ingredients

Method