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Yellowtail crudo

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

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Prosciutto crudo-wrapped pork shoulder roast

1¾ hours

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Avocado with crispy bacon dressing

10 minutes

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Pomegranate salt-roasted trout with balsamic beetroot and greens

20 minutes

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Spinach quinoa with chickpeas, seeds and feta

25 minutes

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45 minutes

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30 minutes

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Spinach-and-mushroom bake

25 minutes

Bright green rocket-and-almond pesto

59 of 122

Bright green rocket-and-almond pesto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

80 g wild rocket
50 g raw almonds
2 garlic cloves
40 g Parmesan, grated
½ cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

Combine all the ingredients except the salt in a food processor and pulse continuously for 30 seconds until a pesto is formed.

Season with salt and freshly ground black pepper before serving.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Yellowtail crudo

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Prosciutto crudo-wrapped pork shoulder roast

Avocado with crispy bacon dressing

Pomegranate salt-roasted trout with balsamic beetroot and greens

Spinach quinoa with chickpeas, seeds and feta

Corn Tortillas

Salsa roja Mexicana

Low-carb, high-fat biscuits

Spinach-and-mushroom bake

Bright green rocket-and-almond pesto

Bright green rocket-and-almond pesto

Ingredients

Method