Avocado recipes

Raw baby marrow salad

Cauliflower recipes

Roast cauliflower with parsley oil

30 minutes

Potato recipes

Twice-baked potatoes

1 hour

Chicken recipes

Peri-peri chicken thighs

45 minutes

Air-fryer recipes

Air-fryer falafel

13 minutes

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Shisanyama-style chuck with harissa cauliflower salad

25 minutes

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Seafood potjie paella

40 minutes

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Braaied snoek with sticky apricot glaze

25 minutes

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Fish recipes

Snoek-and-potato frikkadels

30 minutes

Braai recipes

Mushroom-and-sweet-potato patties

35 minutes

Salad recipes

Watermelon, cucumber and grape salad

10 minutes

Watermelon, cucumber and grape salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g Woolworths creamed ricotta
12 watermelon chunks
6 baby cucumbers, thinly sliced
1 bunch green grapes
2 T dill, chopped, to garnish
2 T parsley, chopped, to garnish
For the dressing, mix:
4 T lime juice
1 T honey

Method

1. Preheat the oven to 200°C. Place the ricotta in a baking dish and bake for 10 minutes, or until golden.

2. Halve the ricotta and place on a plate. Add the remaining ingredients and garnish with the herbs. Drizzle over the dressing.

Find more salad recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Raw baby marrow salad

Roast cauliflower with parsley oil

Twice-baked potatoes

Peri-peri chicken thighs

Air-fryer falafel

Shisanyama-style chuck with harissa cauliflower salad

Seafood potjie paella

Braaied snoek with sticky apricot glaze

Poached leeks with creamy asparagus sauce

Snoek-and-potato frikkadels

Mushroom-and-sweet-potato patties

Watermelon, cucumber and grape salad

Watermelon, cucumber and grape salad

Ingredients

Method