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Steamed mussels and prawns with coconut broth

15 minutes

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Baby marrow linguine with creamy mussels

15 minutes

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Braised brinjal and onion with hardboiled egg

30 minutes

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Pan-grilled smashed chicken fillets with green herb sauce

4 minutes

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Giant cheesy fish cakes with pistachio pesto

20 minutes

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Harissa lamb chops with blistered tomatoes on skewers

15 minutes

Butternut recipes

Warm egg-and-seafood salad

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 free-range eggs
2 T butter
4 cloves garlic
1 T crushed ginger, peeled and grated
220 g salmon steaks
Sea salt and freshly ground black pepper, to taste
200 g fine green beans, blanched
125 g Tenderstem broccoli, blanched
200 g baby marrows, sliced lengthways and grilled in a griddle pan
350 g pink fir baby potatoes, boiled with the skin on
2 T soya sauce
1 cup fish stock
1 chilli, chopped
Thyme, a handful
300 g fresh mussels in the shell, cleaned
2 T black sesame seeds, for sprinkling
For the dressing, mix:
2 T soya sauce
1 T sesame oil
4 t honey
2 t rice wine vinegar
Chilli flakes, a pinch
Garlic flakes, a pinch
Sea salt and freshly ground black pepper, to taste

Method

Place the eggs in a saucepan of cold water, cover and bring to the boil. Remove the saucepan from heat and allow the eggs to stand for 3 minutes for soft boiled. Remove from the saucepan using a slotted spoon and peel.

Heat the butter in a pan and saute´ the garlic and ginger for 1 minute. Add the salmon steaks, season and cook for 1½ minutes on each side. Add the vegetables and cook for 1 minute. Set aside the salmon and vegetables.

Using the same pan, bring the soya sauce, stock, chilli and thyme to the boil. Add the mussels, cover and cook for 4–5 minutes, or until they open. Discard any unopened mussels.

Arrange the eggs, vegetables, salmon and mussels on a platter and sprinkle with the sesame seeds. Serve with the dressing.

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