Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Berry recipes

Strawberry-and-cream yoghurt cake

30 minutes

Breakfast recipes

Summer fruit and yoghurt bowl

Curry recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Berry recipes

Ginger-and-raspberry yoghurt popsicles

Lamb recipes

Yoghurt-marinated lamb steaks with mint pesto

10 minutes

Chilli recipes

Creamed spinach with smoked chilli-yoghurt

30 minutes

Breakfast recipes

Granola with strained vanilla yoghurt

30 minutes

Aliums

Blooming onions

20 minutes

Cake recipes

Pear-and-ginger yoghurt cake

1 hour

Kebabs

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

By Abigail Donnelly

Serves 8 kebabs

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

800 g lamb mince
5 ml ground cinnamon
5 ml ground nutmeg
10 ml ras el hanout
5 ml ground coriander
1 onion, roughly chopped
100 g pine nuts
2 garlic cloves, finely chopped
45 ml fresh mint, finely chopped
sea salt and freshly ground black pepper, to taste
1 baguette
4 ripe tomatoes
1 red onion, sliced
10 ml sumac

For the tahini-and-yoghurt dressing:

500 ml Greek yoghurt
30 ml tahini paste
2 garlic cloves, finely chopped
sea salt to taste
30 ml pomegranate molasses, plus extra for drizzling

Method

1. Place the lamb mince, cinnamon, nutmeg ras el hanout, coriander, onion, pine nuts, garlic, mint and seasoning into a large mixing bowl and mix lightly, taking care not to overwork the mixture.

2. Divide the mixture into 8 balls and mould each ball onto either a bay or lemon branch. Place a piece of baguette at the end of each branch.

3. Place the koftas on a grid over medium coals and grill. Skewer the tomatoes and place on the grill.

4. Turn the koftas and tomatoes, making sure the tomatoes don’t burn and the koftas don’t overcook.

5. Toss the red onion and sumac and serve with the koftas. Spoon over the tahini-and-yoghurt dressing and drizzle with the pomegranate molasses.

6. To make the tahini-and-yoghurt dressing, mix the yoghurt, tahini, garlic and salt. Drizzle over the molasses.

Cook’s note: Use any skewers instead of bay or lemon branches. The koftas can also be grilled on a griddle pan over a high heat.

Ras el hanout is a North African spice blend that is used to flavour savoury dishes. It can also be added to marinades. Find it at delis, or make your own Ras el hanout spice mix at home.

Coffee pecan nut pie

Easy beef stew

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Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Strawberry-and-cream yoghurt cake

Summer fruit and yoghurt bowl

Sweet potato dhal with yoghurt flatbread

Ginger-and-raspberry yoghurt popsicles

Yoghurt-marinated lamb steaks with mint pesto

Creamed spinach with smoked chilli-yoghurt

Granola with strained vanilla yoghurt

Blooming onions

Pear-and-ginger yoghurt cake

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Ingredients

Method