Nightshade recipes Archives

Potato recipes

Peanut and potato salad

15 minutes

Avocado recipes

Avocado corn soup with red & yellow pepper

35 minutes

Chilli recipes

Charred baby marrow and chilli salad

20 minutes

Asparagus recipes

Asparagus, feta and chilli bruschetta

10 minutes

Chilli recipes

Grilled prawns with chillies and coriander

5 minutes

Cheese recipes

Baked feta and chilli fennel

20 minutes

Beef recipes

Chilli beef fillet kebabs

15 minutes

Chilli recipes

Coriander-chilli prawns

15 minutes

Pepper recipes

Mozzarella and roast red pepper salad

40 minutes

Potato recipes

Potato salad with bacon

10 minutes

Roast pepper and bulgur wheat salad

Serves 4

Difficulty Easy

Cooking Time 30 minutes

Ingredients

2 red peppers
2 yellow peppers
3 T olive oil
Garlic
Sea salt
1 T olive oil
1/2 lemon
Chopped parsley
2 cups bulgur wheat

Method

Preheat the oven to 180°C.

Halve red and yellow peppers and place on a baking tray. Drizzle with olive oil, scatter with sliced garlic and sea salt.

Roast for 30 minutes or until charred and slightly soft. Transfer the peppers, along with any juices, to a bowl, cover with clingfilm and allow to steam for a few minutes.

Remove the skins from the peppers and toss the flesh with olive oil, the juice of lemon, seasoning, finely chopped parsley and bulgur wheat, cooked according to package instructions.

Spinach lasagne

Kung pao chicken

Durban fish curry

Peanut and potato salad

Avocado corn soup with red & yellow pepper

Charred baby marrow and chilli salad

Asparagus, feta and chilli bruschetta

Grilled prawns with chillies and coriander

Baked feta and chilli fennel

Chilli beef fillet kebabs

Coriander-chilli prawns

Mozzarella and roast red pepper salad

Potato salad with bacon

Spinach gnocchi with home-made arrabiata sauce

Roast pepper and bulgur wheat salad

Roast pepper and bulgur wheat salad

Ingredients

Method