Vegetarian recipes Archives

Beans recipes

Beans bunny chow

40 minutes

Italian recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Indian recipes

Bombay potato sandwiches

15 minutes

Asian recipes

Thai green tofu curry with ramen noodles

25 minutes

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Fritter recipes

Baby marrow falafel

15 minutes

Cheese recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Braai recipes

Coal-roasted potato salad

35 minutes

Five-ingredient recipes

White samp (umngqusho omhlophe)

1 hour

Braai recipes

Salsa verde

Panzanella-style tomato salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 T olive oil
4 slices sourdough, broken into pieces
6 tomatoes, chopped and sliced
200 g Woolworths Rosa tomatoes, halved
Italian parsley, for serving

For the dressing, blend:

2 tomatoes
3 cloves garlic, crushed
2 red chillies, chopped
1⁄2 cup red wine vinegar
1⁄2 cup extra virgin olive oil
salt, to taste

Method

1.Heat the oil in a pan and toast the bread.

2. Divide the tomatoes between plates or place on a platter. Add the bread and parsley. Drizzle over the dressing.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Asian crunch salad

Bacon-and-cheese turnovers

Beans bunny chow

Mushroom ragù with Kalamata olives and fettuccine

Bombay potato sandwiches

Thai green tofu curry with ramen noodles

Roasted tomatoes with infused ricotta

Baby marrow falafel

Fried halloumi with ClemenGold-and-date syrup

Coal-roasted potato salad

White samp (umngqusho omhlophe)

Salsa verde

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Panzanella-style tomato salad

Ingredients

Method