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.

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Keeping your meals light and fresh is easy with simple, nutritious ingredients. Enjoy this grapefruit and charred cabbage salad as a starter or light lunch that’s perfect for autumn

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 grapefruit
¼ head cabbage
4 tbsp olive oil
Salt and pepper
4 tbsp red-wine vinegar
Handful mint

METHOD
1. Peel the grapefruit and slice into ½ cm thick rounds.
2. Separate the cabbage leaves. Drizzle with 2 tbsp olive oil, and season with salt and pepper.
3. Char cabbage in a searing-hot pan until soft and slightly blackened on the edges.
4. For the dressing, mix the red-wine vinegar and remaining 2 tbsp oil until emulsified.
5. To serve, arrange grapefruit and cabbage on a plate, drizzle with dressing and scatter with mint leaves.

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

Grapefruit is a powerful ingredient that is surprisingly versatile too. For an immune-boosting start to the day, make this vitamin C parfait with lemon yoghurt, orange granola and grapefruit.

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You don’t need a special occasion to enjoy some traditional pickled fish! This dish, served with baby marrow salad, makes a delicious light meal.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the pickled fish
500 g hake, sliced into 6 portions
½ cup flour
3 tbsp vegetable oil
¾ cup sugar
2 cups white vinegar
1 tsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
½ tbsp black mustard seeds
6 bay leaves
2 tsp turmeric
½ tbsp curry powder
6 baby onions, sliced and fried
For the baby marrow salad
300 g baby marrows, ribboned
200 g Tenderstem broccoli, steamed
2 tbsp olive oil

METHOD
For the pickled fish
1. Season the hake well and dust each piece in flour.
2. Heat some oil in a non-stick pan over medium and fry the hake for 3 minutes on each side. Set aside.
3. Add the sugar and vinegar to a pot over low heat and cook until the sugar has dissolved.
4. Add the spices and simmer for 5 minutes. Season.
5. Arrange the fish, without overlapping, in a dish. Pour over the pickling liquid and arrange the onions on top. Allow to pickle for at least 30 minutes before serving.
For the baby marrow salad
1. Toss all the ingredients together and serve as a fresh accompaniment with your pickled fish.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za

Love pickled fish? Use it to make these mini gatsbys.

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A fresh and light option is always a winner! Make this charred chicken with apple slaw for a weeknight meal or family lunch.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the charred chicken
4 tbsp olive oil
2 tbsp butter
1 onion, chopped
2 celery stalks, chopped
2 thyme sprigs
Handful parsley, chopped
1½ cups breadcrumbs
1 chicken, giblets removed
For the apple slaw
4 green apples
2 fennel bulbs
⅓ cup olive oil
⅔ cup apple cider vinegar
¼ cup honey
1 tsp salt
½ cup walnuts, toasted and chopped

METHOD
For the charred chicken
1. Preheat oven to 220°C.
2. Mix all the ingredients except the chicken. Season and use it to stuff the chicken. Season again.
3. Place chicken on a wire rack over a roasting tray and cover with foil. Roast for 30 minutes, uncover and roast for another 30 minutes, until cooked.
For the apple slaw
1. Thinly slice the apples and fennel, use a mandoline if you have one. Set aside in ice water until ready to serve.
2. Mix together all the remaining ingredients, except the nuts, to make a dressing.
3. Place the apple and fennel in a salad bowl and toss with the dressing. Sprinkle with nuts and serve with the roast chicken.

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

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Something light and simple awaits you with this fresh spinach and potato gratin! Make it your main for a lovely vegetarian option or serve it on the side with your meat.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
250 ml reduced-fat cream
2 garlic cloves, peeled
2 sprigs thyme
1 sprig rosemary
Salt and pepper
500 g baby spinach
¼ tsp ground nutmeg
850 g potatoes, peeled and thinly sliced (±3 mm)
35 g Cheddar, grated

METHOD
1. Preheat oven to 200°C. Grease an ovenproof dish.
2. Place cream, garlic, thyme and rosemary in a small pot. Slowly increase the heat until bubbles form around the edge.
3. Remove from the heat, season with salt and pepper and leave to infuse for 10 minutes. Strain to remove the herbs and garlic.
4. Place spinach in a colander and pour a kettle of boiling water over it. Allow to drain for a few minutes, then squeeze out any remaining water. Place spinach in a bowl and season with salt, pepper and nutmeg.
5. Arrange a layer of potato slices across the bottom of the dish. Season with salt, then top with the spinach. Layer the rest of the potato slices on top. Pour over the cream and sprinkle with the cheese.
6. Bake for 40–50 minutes, until the potatoes are tender.

Recipe, styling & photography: Anett Velsberg

The post Keep it light and fresh with this spinach and potato gratin appeared first on MyKitchen.

Believe it or not, the hot summer months are the perfect time to make your own bread. The warm air will help you dough to rise amazingly. And a consommé is a great way to lightly start a meal as well.

SERVES 4

INGREDIENTS
For the soup
1 kg tomatoes, quartered
2 celery stalks, chopped
4 carrots, peeled and chopped
1 red pepper, cored and chopped
2 large onions, peeled and chopped
2 garlic cloves, peeled and chopped
1 cup vegetable stock
2 tbsp tomato paste
1½ tbsp sugar
100 ml white wine
2 tsp parsley
2 tsp thyme
Juice of 1 lemon
Salt and black pepper
For the bread
250g cake flour, plus extra for dusting
1 tsp instant yeast
1 tsp sugar
Pinch of salt
70 ml lukewarm water
¼ cup rosa tomatoes, halved
2 tsp basil, chopped

METHOD
For the soup
1. Combine all the vegetables and garlic in a pot over medium heat. Add the stock, cover and cook for 20 minutes.
2. Add the tomato paste, sugar, wine and herbs, cook for 15 minutes, then blend.
3. Sieve the mixture into a bowl through muslin. Do not squeeze. Discard the pulp and pour the soup into a warm pot. Add the lemon juice and season.
For the bread
1. Preheat oven to 180˚C.
2. Combine the flour, yeast, sugar and salt in a bowl. Make a well and pour in the water, kneading until a dough forms. Place the dough on a lightly floured surface and knead for 10 minutes until soft.
3. Place the dough in an oiled bowl, cover with a dish towel and leave to rise for 40 minutes.
4. Roll out thinly and scatter the tomatoes and basil on top. Shape and leave to prove. Place in the oven over a pan containing 200 ml water. Bake until golden brown and crispy. Serve warm with the soup.

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