Home
Recipes
Side Servings

Nectarines with lavender and saffron

Baby artichokes with olive oil and Parmesan shavings

5 to 12 minutes

Verjuice chicken

1 hour

Guava fool

30 minutes

Sweet pickled grapefruit

1 hour 30 minutes

Warm potato and sorrel salad

Brinjal dip

30-45 minutes

Chilli recipes

Calamari and mango salad with chilli and lime dressing

2 - 3 minutes

Suppli’ di riso

5 minutes

Dhal recipes

Dhal with onions

20 to 30 minutes

Asian treacle-sugar ribs with spring onion curls

2 hours

Beetroot and goat’s milk feta salad

Beetroot and goat’s milk feta salad

By Maranda Engelbrecht

Serves 2, or 1 for 2 days

Difficulty Easy

Prep Time 5 minutes

Ingredients

1 packet cooked beetroot
1 packet pecan nuts
1 small tub goat’s milk
Feta cheese, broken into chunks
1 packet raspberries
Honey

Method

Slice the larger beetroots in half. Mix beetroot, feta, pecan nuts and raspberries in a salad bowl. Drizzle with honey and serve with pomegranate juice on the side.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Nectarines with lavender and saffron

Baby artichokes with olive oil and Parmesan shavings

Verjuice chicken

Guava fool

Sweet pickled grapefruit

Warm potato and sorrel salad

Brinjal dip

Calamari and mango salad with chilli and lime dressing

Suppli’ di riso

Dhal with onions

Asian treacle-sugar ribs with spring onion curls

Beetroot and goat’s milk feta salad

Beetroot and goat’s milk feta salad

Ingredients

Method