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Coconut French toast with apple yoghurt

20 minutes

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Trout gravlax with minted cucumber-and-yoghurt sauce

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Crunchy fennel-and-radish salad

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Steamed greens with creme fraiche and feta cheese

15 minutes

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Sabrosa strawberry and trout ceviche with gooseberry dressing

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Greek salad with spinach-and-nutmeg crepes

10 minutes

Crunchy slaw with blue cheese dressing

15 minutes

Crunchy slaw with blue cheese dressing

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 15 minutes

Ingredients

For the pickled turnips:

4 turnips, thinly sliced
1 beetroot, sliced
1/2 cup red wine vinegar
1 T caster sugar
4 rainbow peppercorns

For the blue cheese dressing:

1/4 cup Greek-style plain yoghurt
1 T good-quality mayonnaise
1–2 T lemon juice
sea salt and freshly ground black pepper, to taste
50–80 g blue cheese, crumbled
1 baguette, sliced
3 T butter, melted
6 rainbow carrots, peeled
1–2 small green cabbage, finely shredded
2 stalks celery, shredded
1 red onion, finely sliced
sea salt and freshly ground black pepper, to taste
mixed baby leaves, for serving

Method

To makle the pickled turnip, place all the ingredients into a small saucepan and simmer gently for 10 minutes, then remove from the heat. Remove the turnip using a slotted spoon and discard the remaining ingredients.

To make the dressing, mix the yoghurt with the mayonnaise, lemon juice, salt and pepper and crumble in a little blue cheese at a time until you reach your desired strength.

Preheat the oven to 180°C. Flatten each slice of baguette with a rolling pin, brush with butter, drape over the rolling pin and toast in the oven for 5 minutes.

Finely slice or grate the carrots. Place in a large bowl with the cabbage, celery, red onion and blue cheese dressing. Season to taste. Serve with the pickled turnips, mixed baby leaves and toasted baguette.

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Crunchy slaw with blue cheese dressing

Crunchy slaw with blue cheese dressing

Ingredients

Method