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Tart green tomato and sweet watermelon salad with tomato seed dressing

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Almond, Clemengold and olive oil cake

1 hour

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Salmon with kale and Asian dressing

10 minutes

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20 minutes

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10 minutes

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30 minutes

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25 minutes

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Poached egg with broccoli and burnt butter

15 minutes

Aliums

Onion bhajis with buttermilk dipping sauce

5 minutes

Onion bhajis with buttermilk dipping sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

500 ml sunflower oil
120 cake flour
2 T garam masala
1 T turmeric
sea salt, to taste
250 ml buttermilk
2 large onions

For the buttermilk sauce

250 ml buttermilk
125 ml mango chutney

Method

1. Heat the sunflower oil in a saucepan.

2. Place the flour into a bowl with the masala, turmeric and salt to taste. Add 1 cup buttermilk and mix to combine.

3. Slice the 2 onions into rings and then in half. Coat in the batter and deep-fry in the oil until golden and crisp.

4. Drain on kitchen paper.

5. To make the buttermilk sauce, mix the buttermilk with the mango chutney and serve with the bhajis.

Easy, butter-roasted tomato-and-sausage spaghetti

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Tart green tomato and sweet watermelon salad with tomato seed dressing

Almond, Clemengold and olive oil cake

Salmon with kale and Asian dressing

Chickpea vindaloo curry

Cape Malay seafood curry

Mushroom crostini

Sweet quinoa cooked in almond milk

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Coriander pesto

Baked whole trout

Poached egg with broccoli and burnt butter

Onion bhajis with buttermilk dipping sauce

Onion bhajis with buttermilk dipping sauce

Ingredients

Method