Make side dishes that will be the main attraction – serving flavour and finesse worthy of celebration.
A side dish shouldn’t be reduced to a sideshow. Arrive at any bring-and-braai with these on your arm and you’ll be the main attraction.
Honeyed seed, nectarine and goat’s cheese salad
Serves 4-6
Total time 15 min
Ingredients
- Pumpkin seeds 100g
- Chevin 200g
- Olive oil 1/2 tbsp
- Honey 1 tbsp
- Nectarines or peaches, sliced 4-6
- Wild rocket 80g
- Radishes, thinly sliced 3
- Basil to serve
- Basil pesto 60g
Method
- Crush half the pumpkin seeds in a pestle and mortar.
- Roll the Chevin in the crushed seeds and set aside.
- Heat the olive oil in a pan and fry the remaining pumpkin seeds until golden. Season well. 4. Add the honey to the seeds and remove from heat.
- Arrange the fruit on a platter.
- Scatter with the rocket, radishes, basil and seed mix.
- Thin out the basil pesto with a splash of olive oil and drizzle it over the salad.
Filled butternut roast
Serves 4
Total time 1 hour 15 min
Ingredients
- Butternut 1
- Aubergine, halved 1
- Baby marrow, halved 1
- Olive oil 2 tbsp
- Red onion, chopped 1
- Garlic, chopped 1 clove
- Sultanas 1/4 cup
- Almonds, raw and chopped 50g
- Pumpkin seeds 3 tbsp
- Sherry or vegetable stock 45ml
- Couscous, cooked 1/2 cup
- Fresh parsley, chopped handful
- Lemon juice 60ml
- Lemon zest 1
- Fresh herbs
- Herb butter
Method to make the vegetables
- Halve the butternut, remove the seeds and score the flesh.
- Steam for 5-10 minutes.
- Steam the aubergine and baby marrow for 3-5 minutes until tender.
- Scoop out a little bit of flesh from each vegetable to create a hollow and set aside.
Method to make the stuffing
- Heat the olive oil in a pan and sauté the red onion until soft.
- Add the garlic, fry until fragrant.
- Stir in the sultanas, almonds and pumpkin seeds and fry for another minute.
- Add the sherry or vegetable stock, allow to reduce for a minute and remove from heat.
- Add the mixture to the couscous and stir it through with the parsley, lemon juice and zest. Season well.
Method to assemble
- Preheat the oven to 180°C. Fill each vegetable shell with stuffing.
- Place the aubergine inside the hollow of one half of the butternut. Then place the baby marrow inside the hollow of the aubergine.
- Sandwich the other butternut half on top and secure it with butcher’s string. Drizzle with olive oil.
- Place the butternut on a baking tray and bake for 45-50 minutes until cooked through.
- Slice and serve with fresh herbs and herb butter.
Fiery fruity red cabbage slaw
Serves 4-6
Total time 15 min
Ingredients
- Red cabbage, finely shredded 1 kg
- Red seedless grapes, halved 125g
- Dried cranberries 65g
- Orange, segmented 2
- Fresh coriander, chopped handful
- Olive oil 60ml
- Orange juice 60ml
- Dijon mustard or wholegrain
- mustard 1 tsp
Method
- Toss together the red cabbage, grapes, cranberries, oranges and coriander.
- Combine the olive oil, orange juice and the mustard and season to taste.
- Toss the dressing through the salad just before serving.
Marinated feta and green veg salad
Serves 4-6
Total time 15 min plus 2 hr resting
Ingredients
- Feta, cubed 300g
- Olive oil 90ml
- Sesame seed oil 45ml
- Garlic, grated 1 clove
- Red chillies, sliced 1-2
- Sesame seeds, toasted 4 tsp
- Lemon juice 60ml
- Lemon zest 1
- Sugar snap peas 240g
- Green beans 600g
- Mange tout peas 120g
Method
- Combine the feta, olive oil, sesame seed oil, garlic, chillies, sesame seeds, lemon juice and zest.
- Set aside to marinate for at least 2 hours.
- Blanch the sugar snap peas, the green beans and the mange tout.
- Refresh in ice-cold water, drain and pat dry.
- Place all the greens in a bowl, season and scatter over the feta. Drizzle with the feta’s marinating oil and serve.
Roasted cauliflower with hummus dressing
Serves 4-6
Total time 45 min
Ingredients
- Cauliflower florets 800g
- Cashew nuts, toasted 50g
- Sesame seeds, toasted 3 tbsp
- Coriander seeds, toasted 1 tsp
- Cumin seeds, toasted 1 tsp
- Hummus 60g
- Olive oil 30ml
- Apple cider vinegar 1 tbsp
- Fresh mint, chopped for serving
- Fresh parsley, chopped for serving
Method
- Preheat the oven to 200 ̊C.
- Place the cauliflower florets on a baking tray, drizzle with olive oil and season.
- Roast them for 25-35 minutes.
- Lightly crush the cashew nuts, sesame seeds, coriander seeds and cumin seeds together. 5. Mix the hummus, olive oil and vinegar together and season.
- Sprinkle the mint, parsley and the seed and nut mix over the roasted cauliflower.
- Drizzle the hummus dressing over the cauliflower or serve on the side.
Salted caramel carrots
Serves 6
Total time 20-25 min
Ingredients
- Baby carrots 600g
- Butter, melted 60g
- Dark brown sugar 30ml
- Salt 1/2 tsp
Method
- Preheat the oven to 180 ̊C. Place the baby carrots in a baking dish.
- Combine the butter, sugar and salt in a small bowl.
- Pour the mixture over the carrots and bake for 15-20 minutes until tender.
Spiced pumpkin fritters
Makes 30
Total time 35 min
Ingredients to prepare the syrup
– Sugar 300g
– Water 180ml
– Milk 125ml
– Butter 2 tbsp
– Salt 1/2 tsp
– Cinnamon sticks 2
– Cardamom pods, crushed 3
– Cornflour 2 tsp
Ingredients to make the fritters
– Oil for deep-frying
– Pumpkin, cooked 750g
– Egg, whisked 2
– Ground cinnamon 1 tbsp
– Ground ginger 1 tsp
– Ground cloves 1/2 tsp
– Self-raising flour 300g
– Flaked almonds for serving
Method to make the syrup
- Place the sugar, water, milk, butter, salt, cinnamon and cardamom in a pan.
- Simmer until the sugar dissolves.
- Mix the cornflour with a little bit of cold water to create a paste.
- Stir it through the syrup and boil the mixture for 1-2 minutes.
- Remove from heat and set aside.
Method to make the fritters
- Heat the oil for deep-frying. Combine the pumpkin and eggs.
- Combine the cinnamon, ginger, cloves and self-raising flour.
- Add the pumpkin mixture and stir.
- Fry tablespoons of the mixture in the oil until golden.
- Drain the fritters on kitchen paper.
- Remove the whole spices from the syrup and soak the hot fritters in the syrup for 5 minutes.
- Serve the fritters scattered with flaked almonds.
And for an additional carrot slide, combine chopped parsley, pecan nuts, lemon zest and chilli and sprinkle over roasted carrots to give them a zing of flavour and a little extra crunch.
Photography: Fresh Living magazine