Say no to boring plain meals, and try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad instead!

SERVES 6 // COOK TIME 20 mins

INGREDIENTS
For the chickpeas
1 tin chickpeas, drained and rinsed
2 tsp olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground ginger
⅛ tsp cayenne pepper
For the salad
1 eggplant, sliced
1 tbsp olive oil
1 cup couscous, cooked
1½ cups baby tomatoes, halved
½ cucumber, sliced in ribbons
¼ cup dried apricots, chopped
1½ cups rocket
½ cup coriander
For the vinaigrette
2 tbsp lemon juice
2 tsp honey
1 tsp mustard
⅓ cup olive oil
Salt and pepper

METHOD
For the chickpeas
1. Preheat the oven to 200°C.
2 . Toss the chickpeas with the oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until the chickpeas are crispy and golden brown.
For the salad
1 . Heat a griddle pan over a high heat. Brush the eggplant slices with oil and grill for 2 minutes a side until just cooked.Remove from the heat and cut into bite- sized pieces.
2 . To assemble the salad, toss the couscous, tomatoes, cucumber, apricots, parsley and eggplant together in a large bowl, then top with rocket and fresh coriander.
For the vinaigrette
1. Whisk the lemon juice, honey and mustard together until combined. Gradually whisk in the olive oil
and season to taste. Drizzle over the salad.

Recipes & styling: Kate turner
Photography: Samantha pinto

This Mexican bean orzo recipe is the perfect warm and comforting dish, plus you likely already have most of the ingredients!

The post Moroccan chickpea salad appeared first on MyKitchen.

Start your day with this classic boeber breakfast, complete with apricots and crumble for super sustaining meal to keep you fuller for longer.

SERVES 4 // COOKING TIME 1 hour 45 min

INGREDIENTS
For the apricots
1 cup dried apricots
3 cups water
2 tbsp lemon juice
1 cup sugar
1 cinnamon stick
1 star anise pod
For the crumble
1 cup nutty wheat flour
1 cup oats
¼ cup desiccated coconut
¼ cup chopped almonds
2 tbsp pumpkin seeds
¼ cup brown sugar
½ cup melted butter
Pinch salt
For the boeber
¼ cup sago
2 tbsp butter
1 cup vermicelli, crushed
1 cinnamon stick
4 cardamom pods, crushed
2½ cups milk
1 tin condensed milk
1 tsp rose water
1 tsp vanilla essence

METHOD
For the apricots
1. Mix the apricots, half the water and the lemon juice together. Cover and soak for 20–25 minutes, then drain.
2. Add the sugar and remaining water to a pot over medium-high heat and bring to the boil. Once dissolved, add the cinnamon stick and star anise. Boil without stirring for 10 mins.
3. Allow to cool slightly, then mix in the apricots.
For the crumble
1. Preheat oven to 200°C.
2. Mix all the ingredients  together and spread out evenly on a baking tray.
3. Bake for 15–20 minutes. Cool and break into pieces.
For the boeber
1. Soak the sago in 1 cup boiling water for about 15–20 minutes, then drain.
2. Melt the butter in a large pot over medium heat. Add the vermicelli and stir for 2–3 minutes, until browned. Add the cinnamon and cardamom, and fry for another minute.
3. Add the milk and sago, reduce the heat and simmer for 10–15 minutes, stirring occasionally to ensure that it doesn’t stick to the bottom, until the sago is transparent.
4. Stir in the condensed milk and cook for another 5 minutes. Add in the rose water and vanilla.
5. Spoon into bowls and top with apricots and crumble. Enjoy hot or cold.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

We’ve got options! Try these fluffy oat pancakes with apricots next.

The post Traditional boeber with apricots and crumble appeared first on MyKitchen.

Savoury or sweet, we love ourselves some fluffy pancakes! Make these fluffy oat pancakes with apricots for a sweet summer breakfast.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the pancakes
6 eggs, separated
¾ cup rolled oats, ground to flour
½ cup milk
1 tsp vanilla essence
1 tsp baking powder
¼ tsp bicarbonate of soda
To serve
4 apricots, sliced
1 tbsp honey

METHOD
For the pancakes
1. Blend the egg yolks, oat flour, milk, vanilla essence, baking powder and bicarbonate of soda until smooth.
2. Beat the egg whites until soft peaks, then fold them into the batter.
3. Heat a non-stick pan over medium heat. Ladle in cup batter at a time.
4. Cover with a lid and cook for 4 minutes, until small bubbles appear in the pancake. Then flip it over and cook the other side.
To serve
1. Arrange apricots on top of the pancakes.
2. Drizzle with honey.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Fluffy oat pancakes with apricots appeared first on MyKitchen.

These savoury mustard and apricot chicken pancakes have an added sweetness, making them the perfect balanced dinner treat. They are also super easy to pack up and take with you on a picnic!

MAKES 15 // COOKING TIME 1 hour 30 min

INGREDIENTS
2 cups flour
½ tsp salt
3½ cups water
2 eggs
1 lemon, zest and juice
Vegetable oil, to fry
½ cup mayonnaise
2 tbsp chopped parsley
1 tbsp apricot jam
2 tsp yellow mustard seeds
3 chicken breasts, cooked and shredded

METHOD
1. In a bowl, mix flour and salt.
2. In another bowl, mix water, eggs and 1 tsp lemon juice. Set aside remaining zest and juice.
3. Whisk the wet ingredients into the dry ingredients until there are no lumps. Leave to rest for 1 hour.
4. Use a paper towel dipped in oil to grease a frying pan. Heat it over medium heat.
5. Drop in 2 tbsp batter. Wait for the pancake to start lifting at the edges before flipping. Cook for 30 seconds, until golden.
6. Make a dressing by mixing the mayonnaise, parsley, apricot jam, mustard seeds, lemon zest and half the lemon juice.
7. Mix the dressing with the shredded chicken, reserving some for serving.
8. Place 2 tbsp chicken filling in each pancake and roll it up. Serve the pancakes drizzled with the reserved dressing.

The post Mustard and apricot chicken pancakes appeared first on MyKitchen.

With spring and Heritage Month swooping down on us at the same time, we have no choice but to light the fire and make the most of South Africa’s beautiful fresh produce. Gather the crowd and treat them to our braaied snoek this weekend.

SERVES 6 // COOKING TIME 90 min

INGREDIENTS
1 whole snoek, filleted
Coarse salt and black pepper
150g butter
2 cloves garlic, peeled and crushed
125 ml smooth apricot jam
Zest and juice of 1 lemon
2 tsp Cape Malay curry powder
Splash white wine (optional)
Olive oil

METHOD
1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

The post Apricot-butter braaied snoek appeared first on MyKitchen.

Ah, apricot and snoek, the South African match made in heaven. Wait for a warm weekend and whip up these snoek burgers on the braai. But if it’s cold and you have a hankering, they are just as good on a griddle pan or in the oven.

MAKES 10 // COOKING TIME 1 hour

INGREDIENTS
For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 tbsp finely chopped coriander
1 tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and pepper
½ cup flour
For the shoestring fries
1.2 kg potatoes
Vegetable oil, to deep-fry
To assemble
10 sesame-seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve

METHOD
For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
For the snoek patties
1. Heat a little olive oil in a pan and fry onion and garlic till soft.
2. In a bowl, mix all ingredients except the flour with your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well. Fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
To assemble
1. Place a patty on each roll and add the remaining ingredients. Drizzle with apricot glaze and mayonnaise.
2. Serve with shoestring fries.

The post Apricot-glazed snoek burgers with shoestring fries appeared first on MyKitchen.