White bean and Parma ham salad

Seared beef fillet with horseradish baby potatoes

Brinjal recipes

Grilled salmon with brinjal salsa

5 to 10 minutes

Corn recipes

Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes

Six-hour slow-cooked beef chimichangas

6 hour

Grilled lamb and feta salad with sumac dressing and pitta croutons

20 to 30 minutes

Roast chicken

Roast chicken with plums, honey and rosemary

1 hour

Vodka-and-lime jelly with grapes and honey

2 minutes

Calamari

Grilled calamari steaks with grape salad and homemade mayonnaise

5 minutes

Summer berry Campari with salmon ceviche

Summer berry Campari with salmon ceviche

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 2 hours for chilling

Ingredients

For the summer berry Campari:

Ice cubes
6 tots Campari
1 cup cranberry juice
1 cup strong berry tea, chilled
3 x 200 ml cans lemonade
1 orange, sliced, to garnish

For the salmon ceviche:

500 g fresh salmon, cut into ½ cm slices
2 T finely sliced spring onions
1 t lemon zest
2 t finely chopped pickled ginger
1/3 cup lime or lemon juice
A pinch of salt
Freshly ground black pepper, to taste
150 g fresh cherries, pitted and halved
Peel of 1 lemon, cut into needle-like threads and blanched
limes, for serving

Method

To make the summer berry Campari: Fill a cocktail shaker with ice cubes and add the Campari, cranberry juice and berry tea. Shake well, then pour into 6 chilled glasses and top up with lemonade. Garnish with orange slices.

To make the salmon ceviche: Combine all the ingredients except the cherries, lemon peel and limes and chill for 2 hours. Transfer to serving bowls and top with the fresh cherries and lemon threads. Serve with lime halves.

Discover more ceviche recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

White bean and Parma ham salad

Seared beef fillet with horseradish baby potatoes

Grilled salmon with brinjal salsa

Corn fritters with mango-and-black bean salsa served with Mexicola

Bizcochos

Six-hour slow-cooked beef chimichangas

Grilled lamb and feta salad with sumac dressing and pitta croutons

Roast chicken with plums, honey and rosemary

Vodka-and-lime jelly with grapes and honey

Grilled calamari steaks with grape salad and homemade mayonnaise

Tomato gazpacho

Summer berry Campari with salmon ceviche

Summer berry Campari with salmon ceviche

Ingredients

Method