We’re turning up the heat this Heritage Day with a bold and spicy vegetarian braai dish that’s bursting with local flavour. These veggie and halloumi skewers with chakalaka dip are guaranteed to keep your tastebuds happy.
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This scrumptious tart is a delightful combination of tastes and textures. Golden, flaky puff pastry is topped with flavourful tomato pesto, a medley of roasted vegetables and melty mozzarella – it’s the perfect union of crunch and flavour. Are you hungry yet?
This bright and wholesome bowl is a lunch I’ve been enjoying on repeat lately. It’s also great for picnics. Ever popular quinoa is very versatile, and in this bowl I’ve topped it with spiced chickpeas, crunchy carrots, tomatoes, crumbly feta and a nutty tahini dressing. It’s an incredibly satisfying meal and a nutritious way to elevate your salad game.
We’ve enjoyed this meal a few times over the last few weeks, and if you’re a mushroom lover like us then I’m sure you’ll love it too. This meat free stroganoff is so creamy and comforting, and thanks to the texture and umami flavour of the mushrooms you probably won’t even miss the meat.
So here’s a fun fact about moi, I am obsessed with roasted veggies. And while my Insta feed is often filled with sweet treats I am truly a huge veggie fan. It’s also no secret that veggies are enjoying their time in the limelight and this recipe is a delicious way to enjoy them.
Today’s recipe is an updated version of a dish I put together six years ago and is a delight for all the veggie lovers out there – crispy phyllo pastry parcels filled with roasted veggies and topped with sesame seeds! Serve them as a starter, a side dish or even as the main event!
An oldie but a goodie, aubergine parmigiana is a scrumptious side dish that I absolutely love. This is classic comfort food that’s perfect for serving to a crowd alongside a main meal, (although I’ll happily enjoy it for lunch with a fresh side salad too).
Yotam Ottolenghi’s “Plenty” contains a wealth of vegetarian recipes and is a fantastic resource not only for vegetarians but for those wanting to include more veggies in their diets. Stuffed inside my copy of the book is a piece of paper on which I’ve scrawled the names of the recipes I want to try out first… needless to say the list is rather long! These delicious leek fritters are from the “Funny Onions” chapter.
Cupcakes & Couscous 