INGREDIENTS:

Salad
400g baby spinach
1 fennel bulb, very thinly sliced
1 large green apple
1 large avocado, cubed
2 spring onions, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup walnuts, toasted and chopped
1/4 cup biltong shavings
3 cups blackberries

Vinaigrette

zest of 1 lemon
1/3 cup lemon juice, freshly squeezed
1/3 cup olive oil
1 Tbls hot English mustard
2 Tbls honey
2 garlic cloves, pressed or grated
salt and pepper, to taste
1 Tbls fresh thyme

 

METHOD

1. Mix all the vinaigrette ingredients together in a jug.
2. Whisk until well combined. Set aside.
3. In a large salad bowl, assemble all the salad ingredients.
4. Top with feta and nuts and biltong
5. Drizzle with dressing, or serve on the side.

 

INGREDIENTS:

2 medium sweet potatoes

Olive oil

Salt & pepper

1 medium onion, finely chopped

3 cloves garlic, minced

300g minced beef

1 Tbls Taco spice

1 Tbls mixed herbs

Basil pesto, to serve

1/2 cup Plain yogurt

1 Tbls Fresh mint, dill, coriander mixture – finely chopped

METHOD:

Poke the sweet potato with a fork.

Drizzle with olive oil, salt & pepper.

Roast in the oven at 200 C. Until completely cooked through.

Meanwhile, in a pan, sauté onion and garlic in oil.

Add in the minced meat, and brown. Mix in the spices and adjust seasoning.

Set aside for serving.

To make the sauce: Mix together the yogurt with the finely chopped herbs, and adjust seasoning.

Cut the sweet potato lengthwise, make a pocket for a filling.

Spoon the meat mixture in the centre of the sweet potato.

Top with basil pesto and serve with the green goddess sauce.

INGREDIENTS

4 large red bell peppers (roasted, skins removed)
1 Tbls olive oil
1 small onion, chopped
2 cloves garlic, roasted & minced
1/2 cup peppadews
1 medium carrot, chopped
1 Tbls Cape Herb & Spice Smoky Chipotle Chili, to taste
4 tomatoes, roasted
2 cups vegetable stock
1/2 cup coconut milk
Salt & black pepper to taste

METHOD

Roast the Peppers:

1. Preheat oven to 220°C.
2. Place whole peppers, garlic, carrot, and tomatoes on a baking sheet and roast for 25-30
   minutes, turning occasionally, until slightly charred and blistered.
3. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins
   and remove the seeds of vegetables before putting into the blender.

Sauté the Base:

1. In a large pot, heat olive oil over medium heat.
2.  Sauté onion and peppadews. Stir in smoked paprika. Cook for about 2-3 minutes. Don’t let
   the chili burn.

Blend the Soup:

1. Add the roasted veggies and stock to the pot. Simmer for 10 minutes.
2. Blend using a stick blender until nice and smooth.

Finish & Serve:

1. Season with salt & pepper to taste.
2. Serve with coconut ice-cream or fresh cream.

 

INGREDIENTS:

15 ml olive oil
1 onion, thinly sliced
60 ml Thai green curry paste
410g coconut milk
500g white fish fillets, skin and bones removed
1 lime, juiced
15 ml sugar
2 cooked potatoes, peeled and cut into chunks
4 spring onions, thinly sliced
handful coriander
Naan bread/ Steamed Jasmine rice, to serve 1 red chili, cut into rings, to garnish

METHOD

1. Heat oil in a pan. Fry onion for 5 minutes. Add curry paste and cook for 1 minute. Add coconut milk and simmer for 5 minutes.
2. Add the fish, lime juice and sugar. Cook for a further 5-8 minutes or until fish is cooked. Add potatoes and spring onion.
3. Leave to simmer for another 2 minutes. Add coriander.
4. Serve warm with Naan or Streamed Rice.
5. Garnish with chili.