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Carb Conscious

Ostrich recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Parmesan crisp and pickled pear salad

10 minutes

Avocado recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Brinjal-cauliflower side

By Abigail Donnelly

Difficulty Easy

Cooking Time 5 to 10 minutes

Ingredients

1 cooked cauliflower
3 T cream
Large cubes of brinjal
2 T olive oil
2 T chermoula paste
Lemon juice
A drizzle of olive oil
Chopped parsley

Method

Cut a large, cooked cauliflower into pieces and blend with cream and seasoning, to taste. In a pan over a high heat, fry large cubes of brinjal in olive oil for 5 to 10 minutes, or until almost charred.
Toss in chermoula paste, lemon juice and a drizzle of olive oil. Spoon the cauliflower purée into bowls and top with the brinjal and chopped parsley.

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