Meat-free Archives

Cheese recipes

Muffuletta pie

Cooking with

Alfredo ’Shroom Soufra

1 hour

Coleslaw recipes

Kale slaw

20 minutes

Curry recipes

Curried lentils with air-fryer cauliflower bites

45 minutes

Nightshade recipes

Potato salad with granola sprinkle

35 minutes

Carrot recipes

Pickled rainbow carrots

10 minutes

Cauliflower recipes

Parmesan-and-Gruyère cauliflower cheese

45 minutes

Christmas recipes

Double-creamed mashed potatoes

1 hour 30 minutes

Christmas recipes

Curly fries with aioli

30 minutes

Dressing recipes

Cucumber salad with mirin dressing

15 minutes

Christmas recipes

1 000-layer dauphinoise

1 hour

Melon-and-goat’s cheese salad

Serves 4

Difficulty Easy

Prep Time Preparation: 15 minutes

Ingredients

10 g edible flowers, roughly chopped
5 g dill, roughly chopped
2 x 100 g logs chevin goat’s cheese
½ sweet melon, sliced into wedges
½ winter melon, sliced into wedges
pea shoots, to garnish

For the vinaigrette, mix:

1 T Dijon mustard
2 T lemon juice
4 T extra virgin olive oil
2 sprigs fresh tarragon, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Mix the edible flowers and dill on a large plate. Gently roll the goat’s cheese in the flower-and-dill mixture.

2. Place the melon wedges and goat’s cheese on a platter. Pour over the vinaigrette just before serving and garnish with the pea shoots.

Find more salad recipe here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

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Lemon queen of puddings

Easy lamb shank pie

Muffuletta pie

Alfredo ’Shroom Soufra

Kale slaw

Curried lentils with air-fryer cauliflower bites

Potato salad with granola sprinkle

Pickled rainbow carrots

Parmesan-and-Gruyère cauliflower cheese

Double-creamed mashed potatoes

Curly fries with aioli

Cucumber salad with mirin dressing

1 000-layer dauphinoise

Melon-and-goat’s cheese salad

Melon-and-goat’s cheese salad

Ingredients

Method