Vegetarian recipes Archives

Asian recipes

Vegan Thai coconut noodles

15 minutes

Potato recipes

Baked sweet potato bowls

45 minutes

Butternut recipes

Chickpea kofta korma

45 minutes

Beetroot recipes

Hasselback beetroot

35–45 minutes

Christmas recipes

Roast celeriac

1 hour

Brinjal recipes

Exotic tomatoes with baba ghanoush

45 minutes

Jewish holiday

Potato latkes

30 minute

Braai recipes

Brinjal skewers

25 minutes

Asian recipes

Grilled teriyaki mushrooms

20 minutes

Asian recipes

Blanched baby spinach

10 minutes

Salad recipes

Slaai

15 minutes

Slaai

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 cob sweetcorn
3 Hass avocados, halved and stoned
3 T extra virgin olive oil
2 limes, juiced
1 T fresh ginger, grated
2 x 40 g packs watercress
sea salt and freshly ground black pepper, to taste
100 g cashew nuts, toasted and roughly chopped

Method

1. Place the corn over medium coals and cook for 10 minutes, or until lightly charred on all sides. Using a sharp knife, slice the kernels off the cob.

2. Brush the avocado flesh with 1 T olive oil, then place on the braai cut side down and braai for 3 minutes until lightly charred.

3. Mix the remaining olive oil, lime juice and ginger, then season to taste.

4. Place the watercress on a serving platter, then scoop out the avocado flesh and place on top. Scatter over the corn, then drizzle over the dressing. Top with the chopped cashew nuts.

Cook's note: Creamy avocado with sweet corn and punchy ginger is salad perfection.

Find more salad recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

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Vegan Thai coconut noodles

Baked sweet potato bowls

Chickpea kofta korma

Hasselback beetroot

Roast celeriac

Exotic tomatoes with baba ghanoush

Potato latkes

Brinjal skewers

Grilled teriyaki mushrooms

Blanched baby spinach

Slaai

Slaai

Ingredients

Method