Innholdsfortegnelse for You Salads i You South Africa

SERVES 6 Preparation time 20 min Cooking time 5 min INGREDIENTS HERB PESTO ◗ 20g fresh coriander◗ 15g fresh parsley◗ 2 garlic cloves, sliced◗ 10g fresh ginger, peeled and sliced◗ 2 red chillies, seeded and sliced◗ 180ml (¾c) toasted sunflower seeds◗ juice of 1 lemon – about 45ml (3T)◗ grated zest of 2 lemons◗ 10g fresh mint, stems removed◗ 125ml (½c) olive oil◗ pinch of salt SALAD ◗ 1 Cos lettuce, cut into wedges (don’t remove the stem)◗ 2-3 green apples, thinly sliced◗ 1 avocado, cubed TO SERVE ◗ 4 bacon rashers, grilled◗ 1 celery stalk, julienned◗ large handful of toasted walnuts or almonds 1 Herb pesto Put the coriander, parsley, garlic, ginger and chillies in a food processor and chop finely. 2 Add the sunflower seeds, lemon juice, zest…

SERVES 6 Preparation time 20 min Standing time 1 hour Cooking time 10 min INGREDIENTS PICKLING LIQUID ◗ 200ml rice vinegar◗ 60ml (¼c) water◗ 100ml sugar◗ 1 star anise◗ small piece of fresh ginger◗ 1 chilli PICKLE ◗ 125g fresh strawberries◗ 60g radishes, thinly sliced◗ 1 red onion, thinly sliced SALAD ◗ ½ red cabbage, finely shredded◗ 2-3 nectarines or red plums, halved or cut into wedges◗ 250g fresh strawberries◗ 4-5 radishes◗ 125g goat’s milk cheese, sliced (optional) TO SERVE ◗ ½ cucumber, cut into ribbons using a vegetable peeler◗ handful of pecan nuts, toasted (optional)◗ handful of red onion sprouts 1 Pickling liquid Put all the ingredients in a saucepan and heat to boiling point, stirring until all the sugar has dissolved. 2 Pickle Put the ingredients in a…

SERVES 6 Preparation time 15 min Cooking time 10 min INGREDIENTS DRESSING ◗ 60ml (¼c) sesame seeds◗ 45ml (3T) oil◗ 30ml (2T) rice vinegar◗ 30ml (2T) water◗ dash of soy sauce◗ 3ml (generous ½t) prepared mustard◗ 15ml (1T) honey SALAD ◗ ½ white cabbage, shredded◗ 1 small red onion, thinly sliced◗ 2-3 guavas, sliced◗ 2-3 bananas, sliced◗ handful of chopped fresh coriander◗ fresh coriander sprigs to garnish 1 Dressing Toast the sesame seeds in a dry pan until just changing colour. Remove half the seeds and set aside. 2 Add the oil to the seeds in the pan and heat. Pour into a glass jug or bowl. 3 Add the rest of the dressing ingredients to the sesame oil and allow to cool. 4 Salad In a bowl, mix the…

SERVES 4-6 Preparation time 20 min Standing time 15 min Cooking time 50 min INGREDIENTS DRESSING ◗ 1 large or 3 small cooked beetroot, peeled◗ 2 spring onions, chopped◗ 125ml (½c) orange juice◗ 80ml (⅓c) lemon juice◗ 10ml (2t) honey◗ handful of chopped fresh parsley and/or coriander◗ salt and pepper SALAD ◗ 1kg brinjals, small and large◗ salt and pepper◗ olive oil◗ 2 red onions, sliced◗ a little brown sugar◗ 2,5ml (½t) cumin seeds◗ 3-4 small cooked beetroot, peeled and halved◗ 1 small punnet (125g) blueberries◗ handful of toasted almonds (optional)◗ microherbs TO SERVE ◗ ground cumin◗ plain full-cream yoghurt Preheat the oven to 190°C. Grease a baking sheet with olive oil. 1 Dressing Pulse all the ingredients in a food processor until smooth. 2 Salad Thickly slice the large…

SERVES 6 Preparation time 10 min Cooking time 5 min INGREDIENTS ◗ ½ rye bread, broken into smallish chunks◗ 100ml olive oil◗ 6 ripe tomatoes, halved◗ handful of baby tomatoes, halved if you like◗ 1 red onion, thinly sliced◗ ½ cucumber, sliced◗ 12 capers◗ 45ml (3T) red wine vinegar◗ sea salt flakes and freshly ground black pepper◗ handful of fresh basil Preheat the oven grill. 1 Spread the chunks of bread on a baking sheet, drizzle olive oil over and grill until crisp and golden. 2 In a large mixing bowl, lightly crush the tomatoes and break them into smaller pieces. 3 Add the onion, cucumber, capers, vinegar and more olive oil and mix lightly. 4 Season with sea salt flakes and freshly ground black pepper. 5 Add the chunks…

SERVES 4-6 Preparation time 10 min Cooking time 20 min INGREDIENTS DRESSING ◗ 60ml (¼c) sun-dried tomatoes soaked in 250ml (1c) lukewarm rooibos or herbal tea such as buchu rooibos◗ 2-4 garlic cloves, crushed◗ 15-30ml (1-2T) olive oil◗ 45ml (3T) apple cider vinegar◗ 60ml (¼c) chopped fresh parsley, thyme and rosemary◗ pinch of sugar◗ extra rooibos tea SALAD ◗ 250g well-rinsed quinoa or bulgur (cracked wheat)◗ salt◗ 1 can (410g) butter beans, drained◗ 1 can (400g) peas or chickpeas, drained◗ ½ cucumber, seeded and diced◗ 125g cherry or small Italian tomatoes, halved◗ salad leaves, such as baby spinach and rocket 1 DRESSING Purée the sun-dried tomatoes and crushed garlic in a food processor until smooth. 2 Add the olive oil, apple cider vinegar, fresh herbs and sugar and mix well.…

SERVES 4 Preparation time 15 min INGREDIENTS SALAD ◗ 250ml (1c) couscous◗ 250ml (1c) hot chicken stock◗ 80ml (⅓c) cranberries◗ 125ml (½c) chopped Turkish apricots◗ ⅓ each diced red, green and yellow peppers◗ 1 diced red onion◗ 80ml (⅓c) each chopped parsley and coriander◗ 100g chopped salted almonds DRESSING ◗ 1 garlic clove, crushed◗ 80ml (⅓c) freshly squeezed lemon juice◗ zest of 1 lemon◗ 80ml (⅓c) olive oil◗ 15ml (1T) mustard seeds (optional)◗ 15ml (1T) honey 1 Salad Soak the couscous in the stock until soft. Fluff up with a fork. 2 Add the cranberries, apricots, peppers and onion. 3 Add the parsley, coriander and salted almonds. 4 Dressing Mix all the ingredients. Pour over the salad and toss.…

SERVES 6 Preparation time 10 min Cooking time 20 min INGREDIENTS PASTA ◗ 500g large pasta shells, cooked until just done but still firm, then drained◗ olive oil◗ 750g mixed mushrooms, large ones roughly chopped◗ 1 chilli WALNUT DRESSING ◗ 80ml (⅓c) olive oil◗ 50g walnuts, roughly chopped◗ 3 rosemary sprigs◗ 45ml (3T) fresh lemon juice◗ salt and freshly ground pepper TO FINISH ◗ a few black olives◗ 1 roll cream cheese, crusted in crushed peppercorns◗ mixed baby salad greens 1 Pasta Rinse the cooked pasta well and leave to cool. 2 Heat a little oil and stir-fry the mushrooms and chilli until just done. 3 Walnut dressing Heat the oil, nuts and rosemary for 5 minutes over low heat to infuse the oil with flavour. Leave to cool, then…

SERVES 4-6 Preparation time 20 min Cooking time 10 min INGREDIENTS VINAIGRETTE ◗ 15ml (1T) coriander seeds◗ 5ml (1t) cumin seeds◗ 15ml (1T) sesame seeds◗ 60ml (¼c) olive oil◗ 45ml (3T) white wine vinegar or apple cider vinegar◗ 60ml (¼c) chopped fresh coriander◗ 15ml (1T) chopped fresh mint◗ 5ml (1t) castor sugar (optional)◗ salt SALAD ◗ 300g green beans, stems removed◗ 150g baby spinach◗ 1 cucumber, cut into ribbons◗ 4-6 radishes, sliced◗ 150g biltong, thinly sliced◗ 2 avocados, peeled and stones removed 1 Vinaigrette Put the coriander, cumin and sesame seeds in a hot dry pan and stir-fry until the seeds are fragrant and have changed colour slightly. Transfer to a mortar and grind with the pestle until slightly finer. Transfer to a jug. 2 Add the oil, vinegar, herbs…

SERVES 4 Preparation time 20 min Cooking time 10 min INGREDIENTS DRESSING ◗ 30ml (2T) poppy seeds◗ 125ml (½c) lime juice◗ 30ml (2T) Thai fish sauce◗ 80-100ml castor sugar◗ 45ml (3T) canola oil◗ 15ml (1T) sesame oil CHICKEN ◗ 4 chicken breast fillets, cubed or cut into strips◗ 3 garlic cloves, crushed◗ 60ml (¼c) soy sauce◗ oil for stir-frying◗ juice of 1 lime◗ salt (optional) SALAD ◗ 1 carrot, cut into thin strips◗ 1 red pepper, cut into thin strips◗ ¼ cucumber, cut into thin strips◗ ¼ each green and red cabbage, shredded◗ large handful each of fresh basil, mint and coriander, chopped◗ 1 avocado, cubed TO SERVE ◗ 1 packet uncooked instant noodles, broken into small pieces◗ 2 chillies, chopped (optional)◗ large handful of chopped peanuts◗ coriander sprigs to…

SERVES 3-4 Preparation time 7 min INGREDIENTS TROUT ◗ 1 packet smoked trout, sliced paper-thin◗ rocket PAWPAW SALSA ◗ ½ cucumber, seeded and diced◗ 1 small pawpaw or papino, peeled and diced◗ 1 red onion, diced◗ 1 bunch fresh coriander, rinsed and chopped◗ 1 red pepper, diced◗ 80ml (⅓c) rice vinegar◗ 10ml (2t) sesame oil◗ 50ml sugar◗ spring onions TO SERVE ◗ onion sprouts 1 Trout Roll up the trout slices loosely if you like and place on a serving platter with the rocket. 2 Pawpaw salsa Mix the ingredients. 3 To serve Spoon the salsa around the smoked trout and garnish with the onion sprouts. TIP You can make this dish with fresh trout too. Skin and debone the fish and cut into serving portions. Braai over hot coals…

SERVES 6-8 Preparation time 10-15 min INGREDIENTS DRESSING ◗ 125g strawberries, cut in chunks◗ 15-20ml (3-4t) castor sugar◗ 30-45ml (2-3T) berry vinegar◗ 60ml (¼c) olive oil◗ 60ml (¼c) berry juice SALAD ◗ mixed young salad leaves (including beetroot leaves)◗ 250g strawberries, pomegranate arils and red figs◗ 1 avocado, cut into strips◗ bunch of radishes, sliced◗ bunch of red spring onions, trimmed◗ handful of walnuts or pistachio nuts◗ 50g Black Forest or Parma ham◗ blue cheese, crumbled (optional)◗ 2-3 seed tortillas 1 Dressing Purée the strawberries and sugar in a food processor until smooth. Add the rest of the dressing ingredients and process until smooth. Chill until needed. 2 Salad Arrange the salad leaves on a large salad platter or board, top with the fruit, avocado, radishes and spring onions and…

SERVES 6 Preparation time 20 min Cooking time 30 min INGREDIENTS DRESSING ◗ juice of 1 lemon◗ 5ml (1t) grated lemon zest◗ 5ml (1t) crushed garlic◗ 80ml (⅓c) olive oil◗ 30ml (2T) honey◗ pinch of salt SALAD ◗ ½ cauliflower, broken into florets◗ salt◗ olive oil◗ butter◗ 250g assorted white mushrooms, sliced if large and whole if small◗ lemon juice◗ 3 pears, thinly sliced TO FINISH ◗ 230g cream cheese, rolled into balls then rolled in chopped fresh parsley to coat◗ toasted almond flakes◗ onion sprouts Preheat the oven to 200°C. Grease a baking sheet with olive oil. 1 Dressing Mix the ingredients in a jar and shake well. 2 Salad Arrange the cauliflower on the baking sheet, season with salt, sprinkle a little oil over and roast until just…

SERVES 4-6 Preparation time 20 min Cooking time 10 min INGREDIENTS HERB AÏOLI ◗ 3-4 garlic cloves◗ 2,5ml (½t) sea salt◗ handful of fresh mixed herbs such as chives, sage and parsley, finely chopped◗ 2 large egg yolks, at room temperature◗ juice of 1 small lemon◗ 2,5ml (½t) mustard powder◗ 250ml (1c) extra-virgin olive oil BRITTLE ◗ 3 large raw nori (seaweed) sheets, roughly crumbled◗ 60ml (¼c) each flax, chia, sunflower, pumpkin and sesame seeds◗ 60ml (¼c) honey SALAD ◗ 230g long-stem broccoli◗ 400g baby marrows, cut into ribbons using vegetable peeler◗ 1 green pepper, diced◗ 1 celery stick, chopped◗ 125g mangetout◗ 100g radishes, thinly sliced◗ fresh herbs to garnish Preheat the oven to 180°C. Grease a baking sheet with nonstick spray and line with baking paper. 1 Aïoli Crush…

SERVES 4 Preparation time 20 min Cooking time 10 min (bacon) INGREDIENTS DRESSING ◗ 2 garlic cloves, crushed◗ 2 anchovy fillets, finely chopped◗ 250ml (1c) plain full-cream yoghurt◗ 60-80ml (¼-⅓c) olive oil or low-fat mayonnaise◗ 30ml (2T) lemon juice◗ finely grated zest of 1 lemon◗ salt and pepper SALAD ◗ ½ head raw cauliflower◗ ½ head raw broccoli◗ 250g bacon, fried until crispy and chopped◗ 2-3 rounds pepper feta cheese◗ about 12 cherry tomatoes◗ 1 small red onion, thinly sliced or diced◗ large handful of chopped fresh parsley 1 Dressing Mix the ingredients and set aside. 2 Salad Grate the cauliflower and broccoli finely and pour three quarters of the dressing over. 3 Mix in the rest of the ingredients, reserving a little of the parsley to garnish. 4 Divide…

SERVES 4 Preparation time 10 min Cooking time 30 min INGREDIENTS SALAD ◗ 500g baby potatoes◗ 45ml (3T) olive oil◗ salt and freshly ground pepper◗ 250g streaky bacon DRESSING ◗ 60ml (¼c) olive oil◗ 45ml (3T) lemon juice◗ 5ml (1t) Dijon mustard◗ 5ml (1t) castor sugar◗ salt and freshly ground pepper TO FINISH ◗ 2 rounds feta cheese, roughly crumbled◗ 120g herb salad leaves◗ 1 red onion, sliced◗ rocket leaves Preheat the oven to 200°C. Grease one or two baking sheets with olive oil. 1 Salad Spread out the baby potatoes on the baking sheet and drizzle with the olive oil. Season with salt and freshly ground pepper. 2 Roast for 30 minutes or until soft and golden brown. 3 Halfway through the cooking time, arrange the bacon in a…

SERVES 2-3 Preparation time 15 min Cooking time 15 min INGREDIENTS DRESSING ◗ 20ml (4t) soy sauce◗ 90ml (6T) water◗ 90ml (6T) tahini (sesame paste)◗ 10ml (2t) chilli sauce such as sriracha◗ 30ml (2T) grated fresh ginger◗ 1 garlic clove, crushed VEGGIES ◗ 150g shiitake mushrooms◗ 30ml (2T) soy sauce◗ 7,5ml (1½t) rice vinegar◗ 5ml (1t) sugar◗ 5ml (1t) sesame oil◗ 2 heads bok choy, halved◗ 4 baby corn, halved◗ 6 broccolini stalks◗ 1 small red cabbage, shredded RICE BOWLS ◗ 750ml (3c) cooked rice and ancient grain mix or wild and brown rice mix◗ 1 spring onion, chopped◗ 50g bean sprouts◗ 5ml (1t) sesame seeds◗ rocket to garnish 1 Dressing Mix the ingredients and set aside. 2 Veggies Put the mushrooms in a bowl. Mix the soy sauce, vinegar,…

SERVES 4 Preparation time 15 min Cooking time 45-50 min INGREDIENTS SALAD ◗ 250ml (1c) barley◗ 500g butternut, cubed◗ 15ml (1T) olive oil◗ salt and freshly ground pepper◗ ½ red onion, thinly sliced◗ 10g fresh basil◗ 500ml (2c) seedless red and/or green grapes, halved◗ 2 rounds feta cheese, cubed◗ 1 can (400g) brown lentils, rinsed and drained DRESSING ◗ 30ml (2T) apple cider vinegar◗ 30ml (2T) olive oil◗ 5ml (1t) honey◗ 1 garlic clove, crushed◗ 5ml (1t) Dijon mustard◗ 10g fresh parsley, chopped TO SERVE ◗ salt and freshly ground pepper◗ 60ml (¼c) pumpkin seeds, toasted◗ a few fresh basil leaves to garnish Preheat the oven to 190°C. Grease a baking sheet with nonstick spray. 1 Salad Cook the barley according to the packet instructions. Rinse and drain. 2 Arrange…

SERVES 4 Preparation time 15 min Cooking time 20 min INGREDIENTS DRESSING ◗ 60ml (¼c) roughly chopped fresh herbs such as parsley and basil◗ 4 garlic cloves, crushed◗ 60ml (¼c) olive oil◗ 45ml (3T) grape vinegar◗ 10ml (2t) wholegrain mustard◗ sugar◗ salt and freshly ground pepper CAULIFLOWER ◗ 1 cauliflower, broken into florets◗ salt and freshly ground pepper◗ 3 garlic cloves, crushed◗ olive oil CHICKPEAS ◗ 1 can (400g) chickpeas, drained◗ grated lemon zest, chilli powder and olive oil ASSEMBLY ◗ 1 Cos lettuce◗ ½ red onion, chopped◗ handful of fresh coriander◗ handful of pumpkin seeds, toasted◗ 4 poppadums, puffed in the microwave Preheat the oven to 180°C. Grease a baking sheet with nonstick spray. 1 Dressing Put the herbs, garlic, oil, vinegar, mustard and sugar in a food processor…

SERVES 4-6 Preparation time 15 min Cooking time 10 min INGREDIENTS DRESSING ◗ 5ml (1t) Worcester sauce◗ 30ml (2T) olive oil◗ 10ml (2t) brown sugar◗ 15ml (1T) soy sauce◗ 5cm fresh ginger, sliced◗ 1 lemongrass stalk, finely chopped◗ salt and freshly ground pepper SALAD ◗ oil for shallow-frying◗ 500g steak, cut into strips◗ salt and freshly ground pepper◗ 2 carrots, cut into thin strips◗ 100g red cabbage, shredded◗ 1 red pepper, cut into thin strips◗ 8 spring onions, roughly chopped◗ ½ pineapple, cubed◗ 80ml (⅓c) sesame seeds◗ 100ml fresh bean sprouts◗ 250g noodles, cooked◗ fresh basil or coriander to garnish 1 Dressing Mix the ingredients in a glass bowl. 2 Salad Heat a little oil in a large pan and fry the meat strips in batches over high heat. Season…

SERVES 4-6 Preparation time 15 min Cooking time 25 min INGREDIENTS CHICKEN ◗ 2 chicken breast fillets◗ salt and pepper◗ olive oil DRESSING ◗ 125ml (½c) chenin blanc or other fruity white wine◗ 2 spring onions, chopped◗ 1 garlic clove, crushed◗ a little fresh mint and parsley, chopped◗ 60ml (¼c) pear juice◗ 80ml (⅓c) olive oil◗ salt and freshly ground pepper TO FINISH ◗ 100-200g baby spinach leaves◗ 60g dried cranberries◗ 3 pears, sliced◗ 100g goat’s cheese, sliced◗ 50g pumpkin seeds, toasted Preheat the oven to 180°C. Grease a baking sheet with nonstick spray. 1 Chicken Put the chicken on the baking sheet, season with salt and pepper and drizzle olive oil over. Bake for 20 minutes or until done and browned. Set aside to cool. 2 Dressing Pour the…

SERVES 4 Preparation time 15 min Cooking time 15 min INGREDIENTS DRESSING ◗ 30ml (2T) canola oil◗ juice and rind of 1 lime or lemon◗ 1cm fresh ginger, grated◗ 60ml (¼c) finely chopped fresh coriander◗ salt and pepper SALAD ◗ oil◗ 50g butter◗ 1 red chilli, chopped◗ 2-3 garlic cloves, chopped◗ 1 packet (400g)seafood mix of your choice◗ butter lettuce◗ cherry tomatoes, halved◗ 1 cucumber, sliced into ribbons with a vegetable peeler◗ ½ spanspek, scooped into balls◗ fresh coriander to garnish (optional) 1 Dressing Mix the ingredients and set aside. 2 Salad Heat the oil, butter, chilli and garlic and stir-fry the seafood in batches until it just turns white and is done (no more than 5-6 minutes). 3 Pour some of the dressing over and toss well to coat.…

SERVES 4 Preparation time 10 min INGREDIENTS DRESSING ◗ 20ml (4t) chopped garlic chives◗ 250ml (1c) plain yoghurt◗ 25ml (5t) fresh cream◗ salt and pepper SALAD ◗ 200g mixed salad greens and herbs such as mustard cress, basil and watercress◗ 100g blue cheese, such as Gorgonzola, broken into pieces◗ 50ml roughly chopped pecan nuts◗ 1 large avocado, sliced◗ 6 fresh figs, quartered 1 Dressing Mix the ingredients and set aside. 2 Salad Rinse the salad greens and herbs under cold running water and gently pat dry. Arrange in a serving bowl or on a platter. 3 Arrange the blue cheese, nuts, avocado slices and fig quarters on top, pour the dressing over and serve. COLLIN DU PLESSIS, McGREGOR, WESTERN CAPE…

SERVES 6 Preparation time 20 min Cooking time 20 min INGREDIENTS DRESSING ◗ 1 can (110g) granadilla pulp◗ 1 red chilli, chopped◗ 30ml (2T) rice vinegar◗ 60ml (¼c) orange juice◗ 45-60ml (3-4T) olive oil◗ 45ml (3T) chopped fresh coriander CHIPS ◗ 3 orange sweet potatoes, sliced paper-thin◗ salt◗ olive oil SALAD ◗ 1 pineapple, peeled and sliced paper-thin◗ 125g fresh Cape gooseberries, halved if you like◗ 4-6 baby carrots, halved◗ lengthways TO SERVE ◗ handful of toasted pumpkin seeds Preheat the oven to 200°C. Grease a baking sheet with olive oil. 1 Dressing Mix the ingredients. 2 Chips Arrange the sweet potato slices in a single layer on the baking sheet, season with salt and sprinkle olive oil over. Roast until cooked and the edges start to turn brown. Allow…

SERVES 4 Preparation time 20 min Cooking time 30 min INGREDIENTS BEETROOT ◗ 2 bunches baby beetroot◗ 2 star anise◗ 5ml (1t) whole coriander seeds◗ few sprigs of fresh thyme◗ pinch of salt DRESSING ◗ 30ml (2T) olive oil◗ 15ml (1T) white wine vinegar◗ 5ml (1t) Dijon mustard◗ 15ml (1T) honey SALAD ◗ 3 Granny Smith apples, sliced◗ handful of chopped walnuts◗ handful of dried cranberries◗ 50g fresh coriander, chopped◗ 1 bag mixed lettuce leaves, including red-stem leaves, with vegetable matchsticks 1 Beetroot Put the beetroot, star anise, coriander seeds, thyme and salt in a pot of water. Bring to the boil and cook until the beetroot is tender. Remove from the water, cool and remove the skins. Keep whole or cut into chunks. 2 Dressing Mix the ingredients. 3…

SERVES 6-8 Preparation time 15 min Cooking time 20-30 min Standing time 30 min INGREDIENTS DRESSING ◗ 80ml (⅓c) olive oil◗ 45ml (3T) lemon juice◗ 30ml (2T) honey◗ 1,2ml (¼t) wasabi (optional)◗ salt and freshly ground pepper SALAD ◗ 4 medium beetroot, cooked, peeled and thinly sliced◗ 4-6 medium carrots, peeled and julienned◗ 1 small red cabbage, shredded◗ large handful of chopped fresh dill or coriander◗ 30ml (2T) finely chopped pickled ginger TO SERVE ◗ black and white sesame seeds, toasted◗ handful of toasted hazelnuts 1 Dressing Mix the ingredients well. 2 Salad Combine the ingredients in a mixing bowl then transfer to a salad bowl. Pour the dressing over and set aside for 30 minutes so the flavours can mingle. 3 To serve Sprinkle the toasted seeds and nuts…

SERVES 4 Preparation time 10 min Cooking time 10-17 min INGREDIENTS DRESSING ◗ 45ml (3T) basil pesto◗ 15g rocket◗ juice and zest of ½ lemon◗ salt and pepper SALAD ◗ 700g baby potatoes, scrubbed◗ salt◗ 1 bunch radishes, thinly sliced◗ 250ml (1c) peas (optional)◗ rocket or basil to garnish 1 Dressing Put the ingredients in a food processor and blitz until finely chopped. 2 Salad Prick the skins of the potatoes, season with salt and pack into the steamer compartment of a microwave steamer. Put the steamer over boiling water and microwave for 10 minutes or until done. Or put the potatoes in a microwave-proof glass dish, cover with boiling water and microwave for 15-17 minutes. Drain. 3 Break the potatoes into rough chunks, arrange on a platter and toss…

SERVES 4 Preparation time 15 min Cooking time 25 min INGREDIENTS RICE ◗ 45ml (3T) oil◗ 30ml (2T) butter◗ 3 onions, sliced◗ 3 garlic cloves, crushed◗ 375ml (1½c) basmati rice◗ 5ml (1t) finely grated fresh ginger◗ 1 cinnamon stick◗ 2 cardamom pods◗ 5ml (1t) cumin seeds or 2,5ml (½t) ground cumin◗ 2,5ml (½t) turmeric◗ 2,5ml (½t) chilli powder◗ 10-12 small brinjals, halved◗ 5ml (1t) garam masala◗ 15ml (1T) chopped fresh mint◗ 60ml (¼c) chopped fresh coriander◗ 125ml (½c) peas (optional) TO FINISH ◗ 180ml (¾c) Greek yoghurt◗ 2 medium-hot chillies, diced◗ fresh coriander to garnish 1 Heat half the oil and butter in a large pan. Add half the onions and fry until golden and slightly crisp. Remove from the pan and set aside for the garnish. 2 Add more…

SERVES 4-6 Preparation time 15 min Cooking time 20 min INGREDIENTS DRESSING ◗ a little olive oil◗ juice and zest of 2 lemons◗ 60g tomato pesto◗ 60ml (¼c) chopped fresh mint VEGETABLES ◗ 1 cauliflower, broken into florets◗ 3-4 small peppers, halved and seeded◗ olive oil◗ 1 whole garlic bulb BULGUR ◗ 375ml (1½c) hot vegetable stock◗ 375ml (1½c) bulgur◗ 80ml (⅓c) chopped flat-leaf parsley ASSEMBLY ◗ 60ml (¼c) each pumpkin seeds and hazelnuts◗ baby tomatoes, cut into thin strips◗ rocket Preheat the oven to 200°C. Grease a baking sheet with nonstick spray. 1 Dressing Mix the ingredients and set aside. 2 Vegetables Spread the cauliflower and peppers on the baking sheet and drizzle with oil. Put the garlic on top and roast until the veggies are lightly browned but…

SERVES 4 Preparation time 20 min Standing time 15 min Cooking time 10 min INGREDIENTS DRESSING ◗ 2 garlic cloves, crushed◗ 60ml (¼c) chopped sun-dried tomatoes in vinaigrette (reserve a little vinaigrette)◗ 30ml (2T) sun-dried tomato pesto◗ 60ml (¼c) olive oil◗ 15ml (1T) balsamic vinegar◗ 5ml (1t) grated lemon zest◗ freshly ground pepper SALAD ◗ 1 medium brinjal, cubed◗ salt◗ oil for shallow-frying◗ 250g baby Roma tomatoes, yellow and red, halved if you like◗ ½ red onion, sliced◗ 1 can (410g) butter beans, drained and rinsed◗ a few capers (optional)◗ handful of baby spinach and/or fresh basil◗ a few cream cheese balls coated in herbs TO FINISH ◗ 80ml (⅓c) sunflower seeds◗ 10ml (2t) balsamic vinegar◗ freshly ground pepper (optional)◗ rye toast (optional) 1 Dressing Process the ingredients in a…

SERVES 4 Preparation time 15 min Cooking time 15 min Standing time 10 min INGREDIENTS DRESSING ◗ 60ml (¼c) soy sauce◗ 30ml (2T) brown sugar◗ 30ml (2T) honey◗ 1 garlic clove, crushed◗ 2cm fresh ginger, grated◗ 1 chilli, finely chopped SALAD ◗ 350g rump steak◗ salt and freshly ground pepper◗ 5ml (1t) olive oil◗ 150g mixed salad greens◗ 1 cucumber, cut into ribbons◗ onion sprouts Preheat the oven grill. 1 Dressing Heat all the ingredients together in a small pot. Simmer for 5 minutes or until the dressing thickens slightly. Remove from the heat and set aside to cool. 2 Salad Season both sides of the steak with salt and freshly ground pepper. Spread the oil over the steak. Heat a pan to smoking hot and sear the steak for…

SERVES 4-6 Preparation time 15 min Cooking time 30 min INGREDIENTS DRESSING ◗ 1 boiled egg, chopped◗ 1 garlic clove, roughly sliced◗ 30ml (2T) lemon juice◗ 5ml (1t) Dijon mustard◗ 6 anchovy fillets, drained◗ 125ml (½c) olive oil◗ 30ml (2T) milk SALAD ◗ 4 eggs◗ 200g young green beans, ends cut off◗ 400g (about 10) baby potatoes◗ olive oil for shallow-frying◗ 500g fresh tuna◗ 1 onion, halved and thinly sliced◗ 250g cherry tomatoes◗ 80ml (⅓c) black olives◗ 60ml (4T) caperberries, drained◗ handful of basil leaves 1 Dressing Mix the egg, garlic, lemon juice, mustard and anchovies in a food processor until smooth. Add the olive oil gradually and process until the mixture is thick. Stir the milk into the dressing just before adding it to the salad. 2 Salad Place…