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Paprika- and butter bean-stuffed tomatoes

30 minutes

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Red cabbage slaw

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Cheesy stuffed tomatoes

30 minutes

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Roast vegetable couscous tower

30 minutes

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Asparagus crystal rolls

5 minutes

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Sriracha vegetable pickle with wholewheat noodles

10 minutes

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30 minutes

Boards and

Vegetable platter with hummus

30 minutes

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30 minutes

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Sweet potato chips with herbed salt

15–20 minutes

Aliums

Roast brinjals with spring onion and garlic yoghurt

10–15 minutes

Roast brinjals with spring onion and garlic yoghurt

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10–15 minutes

Ingredients

2 brinjals, sliced
2 T olive oil
Lemon juice
Baby leaves
yoghurt
30 g almonds, toasted

Method

Arrange 2 sliced brinjals on a baking tray, drizzle with 3 T olive oil and season to taste.

Roast at 200°C for 10–15 minutes.

Serve hot with a squeeze of lemon juice, baby leaves, garlicky yoghurt and scatter over 30 g toasted almonds.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Paprika- and butter bean-stuffed tomatoes

Red cabbage slaw

Cheesy stuffed tomatoes

Roast vegetable couscous tower

Asparagus crystal rolls

Sriracha vegetable pickle with wholewheat noodles

Crème fraîche spinach

Mexican-style sweet potatoes

Vegetable platter with hummus

Green risotto with Brie

Sweet potato chips with herbed salt

Roast brinjals with spring onion and garlic yoghurt

Roast brinjals with spring onion and garlic yoghurt

Ingredients

Method