Sides so delicious, they’ll steal the show! These festive recipes bring bold flavours and vibrant flair to the table – proof that sometimes the supporting cast can outshine the meaty star. 

Slow-roasted rosemary olives  

Serves 1½ cups  

Ingredients   

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs rosemary
2 slivers (10cm) orange peel
¼ cup olive oil 
Salt and milled black pepper  

 

Method 

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

 

Recipe & styling: Chad January
Photographs: Fresh Living Magazine 

 

 

Basil, halloumi and nectarine salad  

Serves 4 as a side  

Ingredients   

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
¼ punnet (5g) basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper 

For the dressing   

1 Tbsp basil pesto
¼ cup olive oil
¼ cup sherry vinegar
Pinch of sugar   

 

Method 

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad.

 

Recipe & styling: Chad January
Photograph: Fresh Living Magazine 

 

Roast potatoes on cumin-garlic yoghurt with coriander chutney  

Serves 6 (as a side)  

Ingredients 

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½ Tbsp cumin seeds 
½ Tbsp Nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved

 

For the coriander chutney 

1 ½ punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend

For serving 

1 cup yoghurt
1 tub (250g) sour cream
½ Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeño, sliced   

 

Method 

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

 

Recipe & styling: Liezl Vermeulen
Photograph: Donna Lewis 

Also read: Roast leg of lamb on muhamarra