Preserves and pickle recipes Archives

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Preserves and

Pear and lemon paste

45 minutes

Mediterranean-style warm salad with organic feta and chilli jam

Serves Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

2 butternuts, sliced into wedges, peel and pips intact
4 sweet onions, quartered
2 yellow sweet peppers, halved
1 sprig rosemary
extra-virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
12 kalamata olives, pitted
200 g honey tomatoes
4 rounds organic-feta cheese, halved
4 t tomato chilli jam
crusty bread, for serving

Method

Preheat the oven to 200ºC.

Place the butternut, onion and pepper on a baking tray then scatter with rosemary, drizzle with olive oil and season.

Bake until the vegetables start to soften and turn golden brown, then remove from the oven and add the olives, tomatoes and feta.

Bake for a further 5 to 10 minutes.

Remove from the oven and drizzle with the chilli jam. Serve with warm, crusty bread.
Per serving: 2873.2kJ, 19.8g protein, 35.2g fat, 58.3g carbs
TASTE’s take:

Vine art
It’s been said that a world without tomatoes is like a string quartet without violins. Indeed, today’s exotic new varietals lend a melodious note to everything from salads to soups.

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Mediterranean-style warm salad with organic feta and chilli jam

Mediterranean-style warm salad with organic feta and chilli jam

Ingredients

Method