For all you health conscious, vegetarian people. Enjoy these easy recipes. Meat who??!

COUSCOUS, FETA & POMEGRANATE SALAD

250g Cous cous

2 cups Vegetable stock

1 Green pepper, deseeded and diced

150g Feta cheese, cubed

100g Pomegranate rubies

Handful mint, chopped

Handful coriander, chopped

50g Pepperdews,

100g Flaked Almonds, toasted

Place the cous cous in a glass bowl, and pour the boiling stock over. Cover with cling wrap and leave it for 7-10 mins until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains. Leave to cool completely.

Add the rest of the ingredients and toss together.

Serve cold.

HALLOUMI WITH GRILLED VEGGIES

100g green beans, topped
225g halloumi cheese, sliced length ways
1 small bunch asparagus, sliced
2 courgettes, sliced
2 Tbls olive oil
6 shallots, sliced into rings
200g cherry tomatoes, halved
1 Tbls capers
1/2 bunch oregano
1/2 bunch parsley

Blanch and refresh the green beans. Season the cheese,
asparagus and courgettes, toss in the olive oil and grill on a hot
griddle pan. Cook until nicely charred.
layer all your ingredients on a salad platter. Finish off with
capers and herbs.
Serve with a vinaigrette.

 

SAMP AND SWEET CORN RISOTTO

Celebrating one of South Africa’s hero ingredients, samp! Cooked until tender with sweetcorn until a risotto consistency is achieved. With a generous amount of Parmesan and cheddar from Gourmet Greek here in the KZN Midlands, and a good dollop of cream and fresh herbs.
Enjoy this dish as a substantial veggie main, or serve as the accompaniment to your favourite protein.
https://wearefood.co.za/collections/vegetarian-range/products/samp-sweetcorn-risotto-serves-1-300g

Coconut Curry Noodle Bowls

Serves: 4
Prep time: 50 mins

Just know that anything that has coconut milk, coconut cream or coconut flakes tastes amazing, no doubt. You can easily impress your guests with this simple dish, just pretend you slaved over the stove for hours, don’t worry, it’ll stay just between us.

Ingredients:
2 Tbs Vegetable Oil
1 Small Onion, finely chopped
3 Tbs Red Curry Paste
2 Spring Onions, finely sliced
1 Tbs Fresh Ginger, chopped
1 C Asparagus, tailed
1 C Broccoli Florets
1 C Purple Cabbage, thinly shredded
1 C Carrots, julienned
2 Tbs Fish Sauce
2 Tbs Soy Sauce
3 Tbs Brown Sugar
1 Tbs Chili Flakes
2 C Rice Noodles, uncooked
1/2 C Vegetable Stock
1 C Coconut Milk
Handful Basil
Sesame Seeds, to serve

Method:
In a wok, heat oil, fry the onion and curry paste for 1-2 mins. Add in the spring onion and ginger and stir.
Stir in all the vegetables. Coat them in the curry paste.
Add in the fish sauce, soy sauce, brown sugar and chili flakes. Stir for 2-3 mins.
Add in the noodles and vegetable stock. Simmer on medium heat for 15-20 mins.
Add in the coconut milk and basil and simmer for another 20 mins till noodles are al dente and veggies are cooked.
Divide into bowls. Sprinkle with sesame seeds.

HOT POT CHICKEN

200g Hot pot stock

200g Chicken stock

1 Tbls Sichuan peppercorns

500g Chicken breast, skewered

3 Tbls Chinese spice mix

 

Cut chicken breast into strips. Skewer them.

Marinate chicken with Chinese spices over night.

Bring your chicken stock to the boil and add the hot-pot stock in.

Add extra chillies to stock of preferred **

Leave to simmer and cook your skewered chicken (in batches) in there for 5-7 minutes till completely cooked.

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