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Parusha Naidoo’s “gut-healing” guacamole

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Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

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Balsamic, chilli, tomato and red pepper soup

15 minutes

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Chop-chop salad with papaya seed dressing

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Broccoli with roast lemons and herb salsa

40 minutes

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30 minutes

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25 minutes

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25 minutes

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Tomato-and-asparagus tart

15–20 minutes

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Greens with vino cotto and tzatziki

15 minutes

Chilli recipes

Juicy watermelon salad with cucumber and chilli yoghurt

Juicy watermelon salad with cucumber and chilli yoghurt

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Ingredients

1⁄2 medium-sized watermelon
1 cucumber
1 green mango, peeled
30 g Woolworths baby herb leaves
15 g fresh mint

For the dressing, mix:

2 T extra virgin olive oil
2 T coriander roughly chopped
2 T parsley roughly chopped
1 lime, juiced
1 x 2 cm ginger piece, finely grated

For the chilli yoghurt, mix:

2 cups Greek yoghurt
2 red chillies, roughly chopped

Method

1. Slice a large wedge out of the watermelon and peel.

2. Using a vegetable peeler, shave thin ribbons from the cucumber and green mango and place in a large mixing bowl. Add the baby herb leaves and mint and toss through.

3. Pile the salad on the wedge of watermelon. Drizzle over the dressing and chilli yoghurt.

Discover more salad recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Parusha Naidoo’s “gut-healing” guacamole

Tomato broth with baby spinach, cannellini beans and olives

Balsamic, chilli, tomato and red pepper soup

Chop-chop salad with papaya seed dressing

Broccoli with roast lemons and herb salsa

Caprese salad

Green juice with oat-and-pistachio breakfast cookies

Beetroot dip with almond butter

Cauliflower rice risotto with celeriac and crème fraîche

Tomato-and-asparagus tart

Greens with vino cotto and tzatziki

Juicy watermelon salad with cucumber and chilli yoghurt

Juicy watermelon salad with cucumber and chilli yoghurt

Ingredients

Method