If you’re feeling like something light for dinner tonight, then this Thai-spiced appetiser with spicy pork, roasted nuts and red chillies will be perfect.

SERVES 4 // COOK TIME 15 mins

INGREDIENTS
1 tbsp vegetable oil
400g pork mince
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and grated
Zest and juice of 2 limes, plus extra to serve
1 tbsp soy sauce
⅔ cup roasted peanuts, plus extra to garnish
2 red chillies, chopped
Salt and pepper
2 baby gem lettuces

METHOD
1. In a wok or large frying pan, heat the oil until sizzling. Add the pork mince and fry until browned all the way through.
2. Add the garlic and ginger and cook for a further 5 minutes. Then add the lime zest and juice and soy sauce, and continue cooking until the sauce has thickened. Add the peanuts and 1 chilli and season.
3. Separate the lettuce leaves and fill with spicy mince. Garnish with extra chilli and peanuts, and serve with lime wedges.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

The post Spicy pork lettuce wraps appeared first on MyKitchen.

Eating foods that are high in sugar, fat and salt make us feel good because they activate our brain’s reward system. But instead of reaching for a bag of sweets or something deep-fried, opt for our loaded BLT and chip sandwich as a more sustainable lunch option when those cravings hit!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the aioli
½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper
For the sandwich
8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced

METHOD
For the aioli
1. Combine all ingredients, mix well and set aside.
For the sandwich
1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aioli onto each slice and layer lettuce, tomato, bacon, chips and gherkins on top. Season and sandwich closed.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Swap out your bread for wholewheat pita and enjoy these roast veg and tuna-stuffed pita pockets.

The post Loaded BLT and chip sandwich with aioli appeared first on MyKitchen.

Whether you’re in need of a healthy snack or some light refreshment, this lettuce salad with mint dressing is a favourite.

SERVES 6–8 // COOKING TIME 10 min

INGREDIENTS
5 cos lettuce heads, quartered
Handful mint, finely chopped
½ lemon, zest and juice
2 cups plain yoghurt
1 tbsp olive oil
3 tbsp pumpkin seeds, toasted
Salt

METHOD
1. Arrange the lettuce quarters on a serving plate.
2. Mix the mint, lemon juice and zest, yoghurt and oil in a bowl.
3. Serve the dressing in one bowl, and the seeds and salt in another. Your guests can dip their own lettuce wedges into the dressing and garnish with seeds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Add a little more protein into the mix with these tuna sliders.

The post Fresh lettuce salad with mint dressing appeared first on MyKitchen.

Swiss chard isn’t your average leaf, you can grow it in your garden and use it to prepare healthy snacks like Swiss chard roll-ups with chilli-peanut sauce. You can also use spinach leaves if you can’t find Swiss chard.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the chilli-peanut dipping sauce
⅓  cup peanuts
2 chillies
2 tbsp vegetable oil
For the Swiss chard roll-ups
12 Swiss chard leaves, steamed
1 cup hummus
½ cup brown rice, cooked
½ red cabbage, julienned
6 mini cucumbers, julienned
2 carrots, julienned
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped

METHOD
1. Briefly toast the peanuts and chillies in a dry pan until they are fragrant.
2. To make the sauce, blend together the peanuts, chillies and oil.
3. Lay out the Swiss chard leaves. Spread hummus on each leaf. Top with the rest of the ingredients and roll up tightly.
4. Serve the roll-ups with the dipping sauce.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Looking for more healthy snacks to make with your greens? Try our chard and celery chips!

The post Swiss chard roll-ups with chilli-peanut sauce appeared first on MyKitchen.

Put a delicious and healthy spin on Mexican dining with these light and fresh fish burritos with lettuce cups and jalapeño dressing!

MAKES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the fish burritos
1 ½ cups cake flour
2 tbsp paprika
¾ cup plain yoghurt
1 egg
500 g hake fillets, cut into 5 cm fingers
Oil for baking
For the pickle
1 green cabbage, thinly sliced
1 red onion, thinly sliced
1 tbsp sugar
3 tbsp apple cider vinegar
1 cup beetroot juice
Salt and pepper, to taste
For the jalapeño dressing
¼ cup plain yoghurt
2 pickled jalapeños
½ cup coriander
Juice of 1 lime
To serve
1 cup brown rice, cooked
Cos lettuce

METHOD
For the fish burritos
1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Mix the flour and paprika in a bowl and season generously. Whisk the yoghurt and egg together.
3. Dunk the fish fingers in the flour mixture, then in the egg mixture. Give a second coat of flour mixture, then place on the baking tray. Bake for 10 minutes, flip and bake for another 8. Remove and set aside.
For the pickle
1. Prepare the pickle by mixing all the ingredients together, and allow to stand for 5 minutes.
For the jalapeño dressing
1. Place all the ingredients in a blender and blend until smooth.
To serve
1. Separate the lettuce leaves and lay out on a platter. Fill with rice, pickle, fish and dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Fish burritos with lettuce cups and jalapeño dressing appeared first on MyKitchen.

Forget eating boring old sarmies at your desk for lunch. Instead, use those leftovers to create fresher, healthier and even more delicious lunch box meals. Got leftover mince? Use it to make these moreish Mexican lettuce wraps!

SERVES 2-4 // COOKING TIME 20 min, plus cooling time

INGREDIENTS
1 red, yellow or green pepper, diced
2 tbsp olive oil
2 cups leftover cooked beef mince
1 tsp smoked paprika
4 tomatoes, chopped
1 red onion, thinly sliced
Salt and black pepper
3-5 (per person) baby gem leaves, washed and dried
¼ cup grated mature Cheddar
1 avocado, chopped
Coriander, to garnish
1 lemon, cut into wedges, to serve

METHOD
1. Briefly sauté the pepper in a hot pan. Add the cooked mince, smoked paprika, tomato and onion, and heat up. Season to taste and leave to cool.
2. Arrange the lettuce leaves in a Tupperware. Spoon some mince into each leaf and then sprinkle over some cheddar. Top with avo.
3. Garnish with coriander and serve with a lemon wedge.

The post Mexican lettuce wraps appeared first on MyKitchen.