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Mini lamb steaks with lemony greens and garlicky yoghurt

5 minutes

Eight-spice spatchcock chicken

1 hour

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Chilled summer squash and basil soup

25 minutes

Gooseberry and tamarind chargrilled beef

20 minutes

Orange basil grilled dorado with stir-fried greens

8 minutes

Salmon fish cakes with summer-greens salad

5 minutes

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Thai cucumber pickle, chicken and rice noodle salad

30 minutes

Chinese roasted pork neck with a peachy salsa

40 minutes

Tofu recipes

Caribbean peach slaw salad with crispy tofu

5 minutes

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Caribbean peach slaw salad with crispy tofu

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

¼ cabbage, finely sliced or shredded
1 small red onion, finely sliced or shredded
4 carrots, peeled and grated
3 ripe peaches, sliced into thin wedges
2 t masala powder
1 t sea salt
4 T French mayonnaise
olive oil, to shallow fry
200 g tofu, sliced into 3cm cubes
1 t black pepper, freshly ground
2 T curry leaves

Method

Mix the vegetables and peaches together.
Add the curry powder, salt and enough mayonnaise to bind the ingredients together lightly.
Mix well and season to taste.
Heat the olive oil in a pan.
Roll cubes of tofu in black pepper and fry until lightly golden and crisp.
Add curry leaves and fry for a few minutes until crisp.
Serve with the salad.
Per serving: 1118.9kJ, 6.5g protein, 16.5g fat, 20.9g carbs

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Orange basil grilled dorado with stir-fried greens

Salmon fish cakes with summer-greens salad

Thai cucumber pickle, chicken and rice noodle salad

Chinese roasted pork neck with a peachy salsa

Caribbean peach slaw salad with crispy tofu

Caribbean peach slaw salad with crispy tofu

Ingredients

Method