Chops recipes

Grilled lamb chop with greek salad

10 minutes

Strawberry-shortbread tartlets with mascarpone

20 minutes

Golden, magenta and candied micro-beet salad

Cheesecake recipes

Goat’s cheese phyllo stack with crushed olives

15 minutes

Butternut recipes

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

10 minutes

Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

10 minutes

Couscous recipes

Roasted vegetables with feta and herbed couscous

30 - 40 minutes

Roasted shaved butternut with baked goat’s milk cheese

15 minutes

Soup recipes

Roasted tomato, red bean and feta soup

45 minutes

Roasted tomato, red bean and feta soup

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 x 400 g cans whole peeled tomatoes in juice
Olive oil
1 onion, finely chopped
4 cups water
Sea salt and freshly ground black pepper
1 x 400 g can red beans, drained and rinsed
4 rounds feta, at room temperature
Olive bread, for serving

Method

Drain the tomatoes and set aside the juice. Slice the tomatoes in half and place cut side down in a roasting pan. Pour over the juice and drizzle with olive oil.
Roast at 230°C for about 15 minutes or until starting to catch.
Meanwhile, soften the onion in 1 to 2 spoonfuls of oil in a large saucepan. Stir in the garlic, roasted tomatoes with juice, and water. Simmer for about 20 minutes. Blend roughly and check seasoning. Bring to the boil again. Add the beans and simmer for about 5 minutes.
Place a round of feta in each soup bowl. Ladle over the piping hot soup. Add a sprinkling of parsley and serve.
Variations: Use chickpeas or lentils instead of beans; try vegetable stock instead of water.
Per serving: 1877.9kJ, 20.4g protein, 36.8g fat, 7.5g carbs

TASTE’s take:
This is enough for a meal, with bread on the side.

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Roasted tomato, red bean and feta soup

Roasted tomato, red bean and feta soup

Ingredients

Method