Vegetarian Archives

Fritter recipes

Baby marrow falafel

15 minutes

Butternut recipes

Every-grain vegetable stew

30 minutes

Italian recipes

Ivor Jones’s mushroom lasagne

50 minutes

Brinjal recipes

Spicy brinjal with lentil pasta

40 minutes

Brinjal recipes

Brinjal curry with chickpea dumplings

30 minutes

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Gnocchi recipes

Olive, caper, mozzarella and basil one-pot gnocchi

25 minutes

Great value

Creamed spinach pasta

20 minutes

Avocado recipes

Raw baby marrow salad

Cauliflower recipes

Roast cauliflower with parsley oil

30 minutes

Cheese recipes

Stuffed roast tomatoes

25 minutes

Stuffed roast tomatoes

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

x 400 g tub feta
1 T curry powder
1 T paprika
1 t garam masala
5 g coriander (a few large sprigs)
4 T canola oil, plus extra for drizzling
6 large tomatoes
500 g Woolworths Spanish-style rice, for serving

Method

1. Preheat the oven to 200°C. Place the feta, spices, herbs and oil into a blender and process to form a chunky purée.

2. Hollow out the tomatoes, place in an ovenproof dish and stuff with the feta mixture. Place the tops of the tomatoes on top.

3. Drizzle over the remaining oil and bake for 25 minutes, or until the tomatoes have softened and started to caramelise. Serve warm with the rice or a salad.

Cook's note: Curried feta is delicious spread on sandwiches with roasted veggies, toasted seeds and leafy salad greens.

Find more tomato recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baby marrow falafel

Every-grain vegetable stew

Ivor Jones’s mushroom lasagne

Spicy brinjal with lentil pasta

Brinjal curry with chickpea dumplings

Lentil, grilled brinjal and butternut salad with tahini dressing

Quinoa beetroot bowl

Olive, caper, mozzarella and basil one-pot gnocchi

Creamed spinach pasta

Raw baby marrow salad

Roast cauliflower with parsley oil

Stuffed roast tomatoes

Stuffed roast tomatoes

Ingredients

Method