Chickpea recipes

Chickpea falafels with roast-chilli vinaigrette

Salmon and tuna tartare with edamame beans

Rose-poached peaches with berry sorbet

Fennel and goats cheese fritters

Braai recipes

Sticky pomegranate-glazed spare ribs

1 hour 30 minutes

Afternoon tea

Peach bellinis

Soft goats cheese with coconut and cherries

Fish recipes

Pan-fried hake with olive tapenade

Couscous recipes

Baby pea and lemon couscous salad

Kids recipes

Peanut butter and banana smoothie

Tahini recipes

Mushroom and brinjal stack with tahini dressing

20–30 minutes

Pickled octopus and seaweed salad

Pickled octopus and seaweed salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

8 baby squid
Olive oil
½ cup olive oil
3 cloves crushed garlic
¼ cup red-wine vinegar
Juice of 1 lemon
Sea kelp (seaweed)
Water
Octopus

Method

Clean and remove the heads from baby squid. In a pan over a high heat, add a drizzle of olive oil and, when hot, cook the squid until they curl and become a purple-coral colour.
Transfer to a bowl, add olive oil, cloves crushed garlic, red-wine vinegar and the juice of 1 lemon. Rehydrate sea kelp* in a little water and drain. Toss with the octopus and serve the following day as a summer tapas.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Chickpea falafels with roast-chilli vinaigrette

Salmon and tuna tartare with edamame beans

Rose-poached peaches with berry sorbet

Fennel and goats cheese fritters

Sticky pomegranate-glazed spare ribs

Peach bellinis

Soft goats cheese with coconut and cherries

Pan-fried hake with olive tapenade

Baby pea and lemon couscous salad

Peanut butter and banana smoothie

Mushroom and brinjal stack with tahini dressing

Pickled octopus and seaweed salad

Pickled octopus and seaweed salad

Ingredients

Method