Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Chickpea recipes

Chickpea-and-artichoke dip

Brinjal recipes

Vegan bunny chow

Dip recipes

Mashawsha

30 minutes

Chicken recipes

Lemon-and-black pepper chicken kebabs with chickpea salad

20 minutes

Chickpea recipes

Lentil soup with chickpeas and lamb meatballs

1 hour

Chickpea recipes

Coconut smashed chickpeas with sweet potato skins

15 minutes

Salad recipes

Greek salad with spinach-and-nutmeg crepes

10 minutes

Lamb recipes

Roast Middle-Eastern-spiced lamb on hummus

30 minutes

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Curry recipes

Cape Malay seafood curry

Baked whole trout

25 minutes

Baked whole trout

By Luke Dale-Roberts

Serves 4

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
1 large onion, roughly chopped
1 clove garlic, chopped
2 t rosemary, chopped
100 g walnuts, toasted
60 g raisins
50 g anchovy fillets, chopped
1 x 400 g chickpeas in a can, drained
80 ml Cabernet Sauvignon
Maldon salt, to taste
1 x 800 g whole trout
1 whole large fennel with bulb and stalks
1 lemon, sliced

Method

Preheat the oven to 200°C.

Heat the olive oil in a medium-sized saucepan and cook the onion, garlic and rosemary until tender. Add the walnuts, raisins, anchovy and chickpeas and fry for 2 minutes.

Add the wine to deglaze the saucepan, stirring well. Season to taste. Set aside to cool.

Fill the fish with the stuffing, top with the lemon slices and secure with string.

Place the fennel stalks in a roasting tray and top with the fish.

Bake for 20 to 25 minutes, or until the skin is crisp and the fish is cooked.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Chickpea-and-artichoke dip

Vegan bunny chow

Mashawsha

Lemon-and-black pepper chicken kebabs with chickpea salad

Lentil soup with chickpeas and lamb meatballs

Coconut smashed chickpeas with sweet potato skins

Greek salad with spinach-and-nutmeg crepes

Roast Middle-Eastern-spiced lamb on hummus

Spinach quinoa with chickpeas, seeds and feta

Cape Malay seafood curry

Baked whole trout

Baked whole trout

Ingredients

Method