Kids recipes

Baked mashed potato boats

40 minutes

South African

Green samp

1½–2 hours

Halaal recipes

Fattoush salad

Butternut recipes

Salt-baked butternut

1 hour

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Brinjal recipes

Harissa brinjal salad

40 minutes–1 hour

Chickpea recipes

Home-made falafel

25 minutes

Carrot recipes

Indian-style creamed spinach

1 hour

Cauliflower recipes

Cauliflower mac and cheese

45 minutes

Aliums

Braaied veggies with curried onions

35 minutes

Biryani recipes

Vegetable biryani

30 minutes

Aliums

Slow-roasted onions

1 hour 15 minutes

Slow-roasted onions

By Bianca Strydom

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 1 hour 15 minutes

Ingredients

6 onions, halved
3 T olive oil
3 T butter
3 T sherry vinegar
1/2 cup vegetable stock
sea salt, to taste
freshly ground black pepper, to taste
100g macadamias, toasted and crushed
50 g Parmesan, grated

Method

1. Preheat the oven to 180°C. Place the onions in a deep baking tray, then top with the olive oil, butter, vinegar, stock and seasoning.

2. Cover tightly with tin foil and roast for 1 hour. Place under the grill for the last 15 minutes. Top with the Parmesan and macadamias before serving.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Marcelle de Wet

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baked mashed potato boats

Green samp

Fattoush salad

Salt-baked butternut

Pumpkin-and-spelt salad

Harissa brinjal salad

Home-made falafel

Indian-style creamed spinach

Cauliflower mac and cheese

Braaied veggies with curried onions

Vegetable biryani

Slow-roasted onions

Slow-roasted onions

Ingredients

Method