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Pepper recipes

Lentil-and-tomato pesto with roasted peppers

20 minutes

Yoghurt-and-thyme cheese with organic beetroot and thyme honey

Beans recipes

Home-made baked beans with egg

Asian noodle and cabbage salad

Flapjack recipes

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

15 minutes

Oven-crisped tortillas topped with pomegranate pork fillet

Ceviche recipes

Salmon ceviche

Bacon recipes

Sunny-side-up breakfast-tart special

15 minutes

Thai mussels

Pawpaw and buffalo-mozzarella salad

Asian chicken salad

Citrus recipes

Mozzarella and citrus rocket salad

Mozzarella and citrus rocket salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 ripe clementines, peeled
6 baby fennel bulbs, sliced
140 g rocket leaves, rinsed
170 g asparagus spears, blanched and halved
2 x 125 g buffalo mozzarella
Parmesan shavings, for scattering
Olive oil, for drizzling
Sea salt and freshly ground black pepper, to season

Method

Cut the clementines into rounds and toss with the baby fennel slices, rocket and asparagus.
Top with torn buffalo mozzarella and Parmesan shavings.
Drizzle with olive oil and season to taste.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Lentil-and-tomato pesto with roasted peppers

Yoghurt-and-thyme cheese with organic beetroot and thyme honey

Home-made baked beans with egg

Asian noodle and cabbage salad

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

Oven-crisped tortillas topped with pomegranate pork fillet

Salmon ceviche

Sunny-side-up breakfast-tart special

Thai mussels

Pawpaw and buffalo-mozzarella salad

Asian chicken salad

Mozzarella and citrus rocket salad

Mozzarella and citrus rocket salad

Ingredients

Method