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Brinjal recipes

Spicy brinjal with lentil pasta

40 minutes

Air-fryer recipes

Mediterranean pitas with Beyond Mini Rounds™

20 minutes

Cheese recipes

Rooz il faifal (rice with vermicelli noodles)

30 minutes

Lamb recipes

Bazella ma’a rooz (lamb casserole)

2 hours

Mediterranean

Easy grilled Mediterranean mussels

10 minutes

Beef recipes

Spanakorizo

30 minutes

Spanakorizo

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

800 g Swiss chard
7 T olive oil
1 onion, peeled and chopped
1 bunch (100 g) spring onions, trimmed and thinly sliced
1 clove garlic, crushed
1 ripe red tomato
100 g long-grain white rice
1 cup hot water or vegetable stock
sea salt and freshly ground black pepper, to taste
3 T fresh dill, chopped
100–200 g feta
lemon wedges, for serving

Method

1. Steam the Swiss chard until barely wilted, then chop roughly. Gently heat 3 T olive oil in a large saucepan. Stir in the onions and cook gently until softened. Stir in the garlic, then add the spinach.

2. Halve the tomato and grate, discarding the skin. Stir in the grated tomato, then the rice. Pour in the hot water or stock and season. Half cover with the lid and simmer gently for 20 minutes, or until the rice is tender. Stir occasionally, checking to see if it needs a little more hot water.

3. Stir in the dill and remaining olive oil. Check the seasoning. Either crumble the feta and sprinkle over, or serve a chunk on the side with the lemon wedges.

Find more Mediterranean recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude

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Spanakorizo

Spanakorizo

Ingredients

Method