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Cheesy Brussels sprout pasta bake

30 minutes

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Toasted barley with creamy butter beans

35 minutes

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Tenderstem broccoli-and-blue cheese soup

30 minutes

Cauliflower recipes

Veggie burgers with coriander tahini

20 minutes

Bread recipes

Umngqusho neembotyi (samp and beans)

2 1/2 hours

Salad recipes

Roast carrot salad

40 minutes

28 of 75

Roast carrot salad

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

400 g baby carrots
olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
2 (about 450 g) Woolworths exotic brinjals
1 x 400 g Woolworths organic chickpeas
30–40 g wild rocket
2–3 T toasted sesame seeds, for sprinkling
150 g Woolworths labneh, for serving

For the tahini dressing:

2 T lemon juice
3 T olive oil
4 T tahini
½ t ground cumin
1 garlic clove, crushed
¼ t honey
sea salt and freshly ground black pepper, to taste
4 T hot water

Method

1. Trim and lightly scrape the carrots. Wash and dry, then halve lengthways. Place in a single layer on a baking tray lined with baking paper. Moisten with olive oil and season. Roast at 200°C for 20minutes, or until just tender and starting to caramelise.

2. Cut the brinjals into cubes. Moisten with olive oil and season. Turn onto a baking tray lined with baking paper. Roast at 200°C for 20–25 minutes or until tender.

3. Drain the chickpeas and dry well. Moisten with 1 T olive oil and season. Spread out on a baking tray lined with baking paper. Roast at 220°C for 10 minutes, then give them a stir. Return to the oven for a further 10 minutes, or until brown and crisp.

4. To make the dressing, whisk the lemon juice, olive oil, tahini and cumin. Stir in the garlic, and honey and season to taste. Gradually thin down with hot water, whisking until smooth. Check the seasoning.

5. To assemble, spread the dressing over the salad platter. Spoon the carrots, brinjals and chickpeas over the dressing. Sprinkle with sesame seeds. Lightly toss the rocket with 1 T olive oil and tuck into the salad. At the table, pass around the labneh to dollop over each serving. Season if necessary.

Cook's note: This is one of those sturdy, satisfying salads that’s good on its own or served as a side with grilled lamb.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Cheesy Brussels sprout pasta bake

Jerk-style oyster mushrooms

Paneer tikka masala

Roast sweet potatoes

Toasted barley with creamy butter beans

Tenderstem broccoli-and-blue cheese soup

Dunked cauliflower

Veggie burgers with coriander tahini

South African naan bread

Umngqusho neembotyi (samp and beans)

Minty green salad

Roast carrot salad

Roast carrot salad

Ingredients

Method