These easy, cheesy recipes prove you don’t need a long ingredient list to serve up something seriously tasty. Quick to make, big on flavour – and guaranteed to win over even the pickiest eaters. Your family won’t just eat their greens – they’ll ask for seconds! 

Broccoli & halloumi fritters 

Makes 14

You can choose to only use one of the green veggies, grated carrots or finely shredded cabbage – this way, you’ll have 800g of grated veg in the recipes. 

Ingredients

400g baby marrows
400g broccoli
400g halloumi 
1 bunch spring onions, sliced thinly (optional)
1 punnet (20g) coriander, chopped
Large handful of mint, chopped
1 lemon, juiced
Salt and milled pepper
4 extra-large eggs, whisked
1 cup flour
Olive oil blend or canola oil, for frying 

For serving

Sour cream, plain yoghurt or basil pesto yoghurt dressing
Lemon wedges
Side salad 

 Method

1. Coarsely grate baby marrows, broccoli and halloumi.  
2. Place grated ingredients in a bowl with spring onions, herbs, eggs, lemon and seasoning. Toss well to coat in egg.  
3. Sift flour onto mixture and stir well to combine. 
4. Heat a glug of oil in a non-stick pan. 
5. Scoop a large dollops of batter into the hot pan, about 8cm big, and fry until golden on both sides and cooked through, about 3-5 minutes. Drain on paper towel and season lightly.  
6. Serve fritters warm with sour cream or yoghurt for dipping, lemon wedges and a salad on the side.  

Good idea
Serve 2-3 fritters stacked, topped with sliced avocado and a poached or fried egg. 

Roast cabbage wedges with cumin whipped feta

Serves 6-8 (as a side)

Cabbage can be served on top of whipped feta, if it is the main event, or dish up cabbage wedges with dollops of whipped on top for a side dish.  

Ingredients

1 large head green cabbage, cut 8 wedges
3 Tbsp olive oil blend 
Salt and milled pepper
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground cinnamon
1 lemon, juiced  

For the whipped feta

3 discs (about 240g) feta, crumbled
½ cup plain yoghurt
2 lemons, zested and juiced
2 tsp ground cumin, toasted
½ punnet (10g) dill 
½ punnet (10g) parsley  

For the sprinkle

50g  pecan nuts, chopped
2 Tbsp sesame seeds
2 Tbsp crispy onion sprinkle
2 tsp (10ml) sumac (optional)
Handful each of dill and parsley, roughly chopped 

 Method

1. Preheat oven to 200°C.  
2. Place cabbage wedges on a baking paper lined baking tray and dress liberally with oil and seasonings. Toss well to coat all over.  
3. Roast for 30-35 minutes, turning wedges over halfway through, until dark brown and caramelised. Drizzle with lemon juice once removed.  
4. Blitz together whipped feta ingredients and spread on a serving platter. 
5. Combine sprinkle ingredients.  
6. Place warm cabbage wedges on top of whipped feta, top with sprinkle and serve immediately. 

Good idea
For an easy topping, buy a store-bought salad seed sprinkle or use Everything bagel spice instead.  

One-pan spring green pasta rice

Serves 2-3

Unlike risotto that requires tedious non-stop stirring, this creamy meal comes together in minutes. Swap asparagus for green beans to cut the cost.  

Ingredients

2-3 Tbsp olive oil
150g asparagus
400g baby marrow, sliced ½ cm thick
Salt and milled pepper
300g leeks, sliced 1cm thick
4 cloves garlic, sliced
½ cup white wine (optional)
2 cups vegetable or chicken stock 
1 cup (200g) pasta rice (also called orzo)
1 lemon, zested and juiced
½ cup grated Parmesan or hard cheese
3 Tbsp basil pesto (optional)
Basil leaves (optional) 

 Method

1. Heat oil in a large pan (about 28cm) over medium-high heat. Fry asparagus and baby marrow for 4-6 minutes, until tender and bright green. Set aside and season.   
2. Lower heat slightly, adding more oil if needed, and sauté leeks for 8-10 minutes until caramelised. 
3. Add garlic and fry for a minute, then add white wine to pan to deglaze, leaving to reduce for a few seconds.  
4. Add stock, pasta rice, seasoning and lemon juice. Stir to combine then leave to simmer uncovered for about 10-13 minutes, stirring occasionally. 
5. Return baby marrow and asparagus to the pan, add cheese and stir to combine. 
6. Serve pasta rice warm topped with pesto and basil leaves, if using.  

Good idea
Fry 2 seasoned chicken breasts in the same pan, remove and set aside to shred. Continue with recipe above and add chicken along with pasta rice for a protein-rich meal.