Meat-free Archives

Butternut recipes

Fried rice with corn, peas and honey-soya tofu

25 minutes

Brinjal recipes

Spicy tomato dip with brinjal dippers

20 minutes

Gluten-free treat

Gluten-free pancakes with fresh dates

10 minutes

Soup recipes

Beetroot-and-hazelnut salad

45 minutes

Crushed tomato salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

6 ripe tomatoes
1 red pepper
2 T roughly chopped mint
2 T roughly chopped parsley
1 chopped red chilli
2 T tomato paste
2 T extra virgin oliv eoil
1 T lemon juice
2 spring onions, sliced
1 red onion, chopped
2 garlic cloves, finely chopped
sea salt and freshly ground black pepper, to taste
fresh mint, to garnish

Method

Chop 6 ripe tomatoes and 1 red pepper and place in a bowl. Add 2 T roughly chopped mint, 2 T roughly chopped parsley, 1 chopped red chilli, 2 T tomato paste, 2 T extra virgin olive oil and the juice of 1 lemon.

Mix, then add 2 sliced spring onions, 1 chopped red onion and 2 finely chopped garlic cloves and season to taste. Garnish with mint leaves and serve with flatbreads.

TASTE's take

This is a Turkish salad that's great as a side but can also be used to stuff into pitas or served as a relish with burgers. The riper the tomatoes are, the better and if you like it less fiery, use less chillies. The raw tomato paste really lifts the flavours in this gorgeous dish.

Spinach lasagne

Kung pao chicken

Durban fish curry

Grana Padano slow-roasted tomato & pepper tarts

Roast vegetable tart with Parmesan cream

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Italian open sandwich with Grana Padano

Butternut-and-quinoa bobotie

Fried rice with corn, peas and honey-soya tofu

Spicy tomato dip with brinjal dippers

Gluten-free pancakes with fresh dates

Gazpacho

Peri-peri sauce

Beetroot-and-hazelnut salad

Crushed tomato salad

Crushed tomato salad

Ingredients

Method