It’s time to bring out the post-festive season veggies! With the right touch, they’ll be just as scrumptious as any festive roast. 

Roasted pumpkin with rosemary crumb and herb sauce 

Serves 4

Total time 45 minutes

Ingredients

For the pumpkin

Pumpkin, cut into thin wedges ½
2 tbsp olive oil
1 tbsp ground cinnamon

For the sauce

1 Cup fresh parsley
1 Cup fresh coriander
1 Tsp dried oregano
¼ Minced red onion
1 Clove garlic, minced
2 Tbsp lemon juice
½ Cup olive oil

For the crumb

2 Tbsp olive or canola oil
1 Clove garlic, minced
1 Tbsp fresh rosemary, chopped
2 Slices day-old white bread, finely torn

Method

For the pumpkin 

1. Preheat the oven to 200°C.
2. Toss the pumpkin, oil and cinnamon to coat evenly.
3. Roast for 25-30 minutes, turning halfway through, until caramelised and tender. 

For the sauce 

1. Pulse all the ingredients in a food processor until still chunky. Alternatively, roughly chop them.
2. Season with salt and pepper.

For the crumb 

1. Heat the oil in a frying pan.
2. Once at a medium heat, add the garlic and rosemary and fry for about 10 seconds until fragrant.
3. Remove from the heat, add the bread chunks to the pan and stir.
4. Place bread chunks onto a greased baking tray and bake in the oven for 5–6 minutes until crispy and golden. Remove and set aside to cool.
5. Break the bread chunks up into smaller croutons and place in a bowl for serving.

To serve 

Scatter the rosemary crumb over the roasted pumpkin and serve with the herb sauce in a sauceboat on the side. 

Beetroot, walnut and feta tart  

Serves 4

Total time 45 minutes

Ingredients

For the pastry  

1 Roll store bought puff pastry, defrosted
1 Egg, whisked

For the filling 

250g Cooked beetroot, sliced thinly
200g Feta
Thyme leaves, a handful
10g Walnuts or almonds, chopped
Black pepper
Olive oil to drizzle

Method

For the pastry 

1. Preheat the oven to 200°C. 
2. Grease and line a large rectangular baking tray.
3. Roll out the pastry on a floured surface until 1cm thick.
4. Cut a 1cm border around the rectangle of pastry. Remove carefully.
5. Cut this border at each corner to create 2 long strips from the length of the rectangle and 2 short strips from its width. Set aside.
6. Place the rectangle of pastry on the prepared baking tray.
7. Brush the edges of the pastry rectangle with the whisked egg.
8. Place the pastry strips onto the edges of the large rectangular pastry sheet to create a thick border, press down to seal.
9. Bake in oven for 10 minutes until lightly golden in colour. Remove, and reduce oven temperature to 180°C. 

For the filling 

1. Sprinkle half the feta over the pastry. 
2. Arrange the sliced beetroot over the cheese.
3. Cover beetroot with the remaining feta, thyme and walnuts or almonds. Season and drizzle with olive oil.
4. Bake for 20 minutes or until the pastry is crisp and golden and the beetroot has caramelised.
5. Remove the tart from the oven, slice into triangles and serve.

Spiced cauliflower steaks with tahini 

Serves 4

Total time 45 minutes 

Ingredients

For the cauliflower 

3 Tbsp olive or canola oil
1 Clove garlic, minced
1 Tbsp lemon juice
1 Lime or lemon, zested
2 Tbsp ground paprika
3 Tsp ground turmeric 3 tsp
1 Cauliflower head
2 Tbsp coconut shavings ordessicated coconut   

To serve 

½ Cup tahini
2 Tsp lemon juice
A handful fresh parsley, chopped

Method

For the cauliflower 

1. Preheat the oven to 180°C.
2. Combine the oil, garlic, lemon juice, zest and spices in a bowl and stir.
3. Cut the cauliflower head into 4 thick steaks then place on a greased tray.
4. Brush both sides of each cauliflower steak with the basting. Be sure to keep aside enough of the basting for a generous second coat.
5. Roast the steaks for 15 minutes.
6. Remove from the oven and baste.
7. Cook for a further 15 minutes or until the steaks are tender. 
8. Scatter the coconut shavings over the cauliflower 5 minutes before the end of the cooking time.

To serve 

1. In a bowl, stir the tahini and lemon juice together.
2. To serve, place a cauliflower steak on a plate, drizzle over the tahini dressing, sprinkle some chopped parsley and finish it off with a crack of black pepper.

Crispy chickpea gyros 

Serves 4

Total time 45 minutes

Ingredients

For the chickpeas 

1 Can of chickpeas, rinsed and dried
1 Tbsp vegetable oil
½ Tsp ground paprika
½ Tsp garlic powder
½ Tsp dried or fresh oregano

For the tzatziki  

1 Cup plain yoghurt
2 Tbsp olive oil
¼ Cucumber, finely diced
1 clove garlic, sliced
Salt and coarsely ground black pepper

For serving 

4 Pita bread
2 Cups cherry tomatoes, quartered
¼ Cucumber, diced
A handful of lettuce leaves, washed

Method

For the chickpeas

1. Preheat the oven to 180°C.
2. In a bowl, toss the chickpeas, oil and seasoning to combine. 
3. Arrange the chickpeas on a greased baking tray, making sure to spread them evenly.
4. Roast for 15 minutes, remove and shake the pan to turn the chickpeas. 
5. Roast for another 5-10 minutes until golden in colour. 
6. Remove from the oven and set aside to cool.

For the tzatziki  

Add all the ingredients to a small bowl and stir to combine. Season to taste. 

To serve 

1. Lightly toast the pita breads in a dry pan over high heat.
2. Place the pita breads on individual plates. Layer the tzatziki, chickpeas, tomatoes, cucumber and lettuce leaves on top of the bread. 
3. Serve immediately with extra tzatziki on the side and garnish with herbs.

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomans  

The post 4 Meat-free-Monday ideas worth the try appeared first on MyKitchen.

Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

SERVES 4–6 // PREP TIME 20 min // COOK TIME 20 min

INGREDIENTS
For the meatballs
½ onion, chopped
1 garlic clove, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander
To serve
4 pitas, cut into wedges
1 cup sour cream

METHOD
For the meatballs
1. Heat some oil in a pot over high heat. add the onion, garlic, brinjal and spices. Fry until well browned. allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling Amerae Vercueil
Photography Samantha Pinto

Making a light dinner has never been easier or more delicious, than with these crowd-pleasing  bean crunch wraps! Plus it’s vegetarian!

The post Lentil & aubergine meatballs with pita bread appeared first on MyKitchen.

Celebrate #meatfreemonday with this simple, flavoursome, hearty mixed pepper dish that only has 15 minutes of hands-on time. Looks like tonight’s dinner is sorted!

SERVES 4 // COOK TIME ± 45 min

INGREDIENTS
Butter, for greasing
6 mixed peppers, cut into large pieces and seeded
1 tsp chopped rosemary
½ tsp chilli flakes
¼ tsp ground cumin
¼ tsp paprika
200g ready-made puff pastry

METHOD
1. Preheat oven to 200°C and grease a 22 cm ovenproof frying pan with the butter.
2. Arrange the pepper pieces, with the skin-side down, on the base of the pan. Sprinkle with rosemary, chilli, cumin and paprika.
3. Cut the pasty into a 24 cm circle. Cover the pan with the pastry, tucking in the sides.
4. Place the pan in the oven and turn down the temperature to 160°C. Bake for 25–40 minutes, until golden brown.
5. Remove from the oven and allow to rest for five minutes. Flip on to a plate with the peppers facing up and serve.

This spinach tart is a satisfying vegetarian treat that tastes as amazing as it looks. Make it this Monday to get your week off to a great start!

The post Meat-free Monday: Mixed pepper tarte Tatin appeared first on MyKitchen.

This spinach tart is a satisfying vegetarian treat that tastes as amazing as it looks. Make it this Monday to get your week off to a great start!

SERVES 6 // COOK TIME ± 35 mins

INGREDIENTS
2 tbsp butter
2 tsp olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
300g baby spinach
Pinch of nutmeg
Salt and pepper
250g puff pastry, defrosted
½ cup flour
1 egg, lightly beaten

METHOD
1. Preheat oven to 220°C.
2. Heat a large pan over medium heat and melt the butter and olive oil together. Sauté the onions until translucent, then add the garlic.
3. Add the spinach to the pan and cover with a lid for one minute, until the spinach has just wilted.
4. Remove from the heat and add the nutmeg. Season well with salt and pepper, and leave to cool.
5. Roll the pastry out on to a floured surface to about 3 mm thick. Cut into a square to fit your baking tray and score a 1.5 cm border.
6. Brush the pastry border with egg, place on a greased baking tray and bake for 20–25 minutes, until golden brown.
7. Allow to cool before topping with the extra spinach to serve.

Our chickpea and sweet potato Buddha bowl is another great meat-free Monday dish!

The post Spinach tart appeared first on MyKitchen.

If our chickpea and sweet potato Buddha bowl doesn’t get you excited for meat-free Monday, we don’t know what will. So grab your spoons and dig in!

SERVES 6 // COOK TIME 20 min

INGREDIENTS
6 sweet potatoes, rinsed and cut into chunks
50 ml olive oil
3 sprigs rosemary
Salt and black pepper
4 red onions, quartered
1 cup chopped parsley
100g cashews
2 tins chickpeas, drained
1 tsp paprika
1 tsp cumin seeds
3 avocados, peeled and halved
500g kale, rinsed and roughly chopped
2 lemons, cut into wedges, to serve

METHOD
1. Preheat oven to 200°C.
2. Place the sweet potatoes on a baking tray and toss with the olive oil and rosemary, and season. Roast until starting to brown. Add the onion and continue roasting until soft and caramelised.
3. Blitz parsley and cashews in a blender until fairly smooth.
4. Toss the chickpeas in the paprika and cumin seeds. Dry-roast in a pan for 5 minutes.
5. Arrange avocado halves in a bowl with kale, sweet potato, red onion and chickpeas. Serve with parsley pesto and a lemon wedge.

This raw veggie and cashew noodles recipe served with a delicious healthy sauce is the perfect light Monday night dinner!

The post Chickpea and sweet potato Buddha bowl appeared first on MyKitchen.

With this stuffed dish, you get the perfect blend of flavours! Treat the fam to these avocados stuffed with curried samp and beans for a fun and healthy twist on their favourite.

SERVES 4 // COOKING TIME 40 min, plus soaking overnight

INGREDIENTS
2 cups samp and bean mix
1 tbsp vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1 tbsp curry powder
1 tsp chilli flakes
Pinch salt
400 g tin chopped tomatoes
½ cup water
½ cup finely chopped spinach
2 avocados

METHOD
1. Soak the samp and beans in plenty of water overnight. Then drain and cook until nearly soft, about 30 minutes. Drain again and rinse.
2. Heat the oil in a pot and fry the onion until soft. Add a little more oil, along with the garlic, peppers, curry powder, chilli and salt. Fry for 5 minutes.
3. Add the tomatoes and simmer over medium heat for 10 minutes. Add the water and simmer until the mixture thickens.
4. Add the samp and beans, and spinach. Remove from the heat and allow to cool slightly.
5. Slice the avocados in half and remove the pips. Spoon curried mixture into the avocados.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Avocados stuffed with curried samp and beans appeared first on MyKitchen.