Meat-free Archives

Cheese recipes

Grilled Caprese toast

20 minutes

Braai recipes

Tenderstem broccoli with blue cheese dressing

20 minutes

Nightshade recipes

Tomato-and-spinach spaghetti

30 minutes

Butternut recipes

Butternut with gochujang cream

30 minutes

Air-fryer recipes

Maple roast brinjal

45 minutes

Cabbage recipes

Rainbow kachumbari

Nightshade recipes

Peach-and-tomato salad

5 minutes

Pea-and-baby marrow salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the dressing, whisk:

4 lemons, juiced
2 T sugar
sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil

For the salad

180 g baby marrow
100 g fresh raw peas
100 g mangetout
100 g green beans, sliced diagonally
100 g feta, broken into chunks
1⁄4 cucumber, sliced
1 Lemon, peel very thinly sliced
fresh mint, to garnish
rocket leaves a handful

Method

Pour the dressing over the salad and toss.

Cook's note: To make a substantial vegetarian supper, toss the salad through some cooked pasta shells.

Find more salad recipes here

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Watermelon, cucumber and grape salad

Steamed tofu with black garlic vinaigrette

Grilled Caprese toast

Tenderstem broccoli with blue cheese dressing

Tomato-and-spinach spaghetti

Butternut with gochujang cream

Maple roast brinjal

Rainbow kachumbari

Peach-and-tomato salad

Onion amok curry

Fried cabbage with tomato curry

Pea-and-baby marrow salad

Pea-and-baby marrow salad

Ingredients

Method