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Warm brinjal dip

Brinjal recipes

Warm brinjal dip

40 minutes

Sticky brinjal jam with halloumi and crispy vine leaves

Brinjal recipes

Sticky brinjal jam with halloumi and crispy vine leaves

30 minutes

Pears and beetroots poached in gluhwein

Pears and beetroots poached in gluhwein

Olive oil poached garlic with pomegranate and goat’s milk pecorino

Sweet roasted sesame and cardamom paste

Sweet roasted sesame and cardamom paste

10 minutes

Steamed veggies and ricotta with lemon dressing

Steamed veggies and ricotta with lemon dressing

5 minutes

Baked potatoes with fromage frais, chives and mushrooms

Mushroom recipes

Baked potatoes with fromage frais, chives and mushrooms

about 1 hour

Citrus curd

Citrus curd

10 minutes

Tomato Carpaccio with mint pesto

Tomato recipes

Tomato Carpaccio with mint pesto

Spicy black bean and mint pate

Spicy black bean and mint pate

Tomato, olive, peach and parsley salsa

Tomato, olive, peach and parsley salsa

5 minutes

Mango, macadamia and red onion salsa

Mexican recipes

Mango, macadamia and red onion salsa

1 minute

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Mango, macadamia and red onion salsa

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 minute

Ingredients

2 red chillies
1 ripe mango
½ red onion, finely sliced
100 g macadamia nuts
juice of 1 lime
2 T soy sauce
2 T balsamic vinegar
15 g fresh basil leaves
watercress, for serving
sea salt and freshly ground
black pepper, to taste

Method

Slice the chillies in half lengthways. Dry roast in a hot pan. Cut the mango close to the stone, peel the skin from the cheeks then finely slice the flesh. Place in a bowl with the onion, macadamia nuts, lime juice, soy sauce, balsamic vinegar and basil. Sprinkle with the watercress then season to taste.
Per serving: 979kJ, 2.6g protein, 18.5g fat, 15.2g carbs