Pescatarian Archives

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Salad recipes

Marinated marrow salad

30 minutes

Mielie recipes

Mielie, basil, mint, lime and feta salad

Asian recipes

Matcha panna cotta

15 minutes, plus 1 hour's setting time

Calamari

Calamari-and-asparagus salad

4 minutes

Fish recipes

BBQ fish with pineapple slaw

8 minutes

Salad recipes

Chopped green salad

Prawns and

Mussels

10 minutes

Seafood recipes

Grilled octopus

1 hour 15 minutes

Easy pickled watermelon rind

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 cup apple cider or red wine vinegar
100 g sugar
1 cup water
1 T black peppercorns
2 T salt
¼ watermelon, flesh removed

Method

1. Place the vinegar, sugar, water, peppercorns and salt into a pan. Bring to a boil, then cool.

2. Carefully peel the watermelon skin off the white part of the rind. Chop the white rind, add to the liquid and leave to pickle for 1 hour.

Cook's note: One of our favourite ways to use watermelon rind. The rind quickly takes on the flavour of the dressing and makes for a mouthwatering, crunchy pickle.

Discover more pickles and preserves here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Steamed cabbage wedges and trout with lemon and dill

Roast cauliflower with peri peri

Marinated marrow salad

Mielie, basil, mint, lime and feta salad

Matcha panna cotta

Calamari-and-asparagus salad

BBQ fish with pineapple slaw

Chopped green salad

Mussels

Grilled octopus

Fish cakes with lemon caper aïoli

Easy pickled watermelon rind

Easy pickled watermelon rind

Ingredients

Method