Recipes for starters & light meals

Tart recipes

Leek tarte tatin

30 minutes

Asian recipes

Scrambled eggs with black rice

20 minutes

Breakfast recipes

Spicy fried eggs on dhal with yoghurt-sumac sauce

35 minutes

Beans recipes

Roast three-bean salad

25 minutes

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Beans recipes

Sopa azteca (Mexican tortilla soup)

30 minutes

Noodle recipes

Crispy noodle salad

2 minutes

Bacon recipes

Cheesy butternut-and-bacon tart

45 minutes

Tart recipes

Red pepper tarte tatin

40 minutes

Breakfast recipes

Coddled eggs on cauliflower purée

35 minutes

Beetroot recipes

Beetroot-and-Parmesan tarte tatin

50 minutes

Beans recipes

White bean confit

2 hours

Creamy feta falafel wraps

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour

Ingredients

1 large brinjal
1 t tahini
1 t honey
1⁄4 cup Greek yoghurt
1 x 400 g can Woolworths painted lady beans, drained and rinsed
1 x 400 g can cannellini beans, drained and rinsed
100 g feta
2 cloves garlic , finely chopped
1⁄4 cup parsley and dill (or fennel fronds), chopped
1 t sumac
1 T lemon juice
1 T olive oil
85 g flour
2 free-range eggs, lightly beaten
50 g panko crumbs
Vegetable oil, for frying
4 wraps, charred, for serving
50 g baby organic spinach leaves, for serving
A handful fresh mint, for serving
Lemon wedges, for serving

Method

Preheat the oven’s grill. Prick the brinjal all over and grill for 45 minutes, or until soft and charred.

Peel and place the brinjal, tahini, honey and yoghurt in a blender and blend until smooth. Set aside.

To make the falafel, place the beans, feta, garlic, herbs, sumac, lemon juice and olive oil into a food processor and pulse until chunky.

Shape into small balls, then roll in the flour, dip into the egg and coat in panko crumbs.

Half-fill a small saucepan with oil and place over a medium heat until almost smoking.

Fry the falafel in batches until golden brown and drain on kitchen paper. Serve the falafel in the wraps with the baby spinach, mint, brinjal purée and lemon wedges.

Browse more Mediterranean-inspired dishes here.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Leek tarte tatin

Scrambled eggs with black rice

Spicy fried eggs on dhal with yoghurt-sumac sauce

Roast three-bean salad

Sopa azteca (Mexican tortilla soup)

Crispy noodle salad

Cheesy butternut-and-bacon tart

Red pepper tarte tatin

Coddled eggs on cauliflower purée

Beetroot-and-Parmesan tarte tatin

White bean confit

Creamy feta falafel wraps

Creamy feta falafel wraps

Ingredients

Method