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.

We love nothing better than this caprese salad jar on a hot day, plus it makes the perfect work lunch! Whip it up the night before and don’t forget the NB rule for salad jars: Sturdier ingredients always go at the bottom!

MAKES 4 jars // COOKING TIME 15 min

INGREDIENTS
250 g zucchini noodles
Salt and black pepper
2 cups cooked quinoa
200 g baby tomatoes, sliced
1 cup chopped mozzarella
Handful basil
4 tbsp olive oil
2 tbsp balsamic vinegar

METHOD
1. Lightly steam the zoodles in a saucepan with a few drops of water. When done, season with salt and pepper.
2. Layer the ingredients in the jar, starting with the quinoa, followed by zoodles, tomatoes, cheese and basil.
3. When ready to eat, pour the salad into a bowl and drizzle with olive oil and balsamic vinegar.

The post Zoodle and quinoa caprese salad jar appeared first on MyKitchen.

Everyone knows that summer is stone fruit season. We’re keeping it simple to ensure that we bring out their fruity flavour perfectly in our nectarine and mozzarella salad.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
200 g lettuce
300 g buffalo mozzarella, sliced
8 nectarines, sliced into wedges
1 red onion, peeled and thinly sliced
40 g basil or baby salad leaves
60 ml olive oil
Salt and pepper

METHOD
1. Assemble the salad as follows: Arrange the lettuce at the bottom, then add mozzarella, nectarines and onion.
2. Scatter basil, drizzle olive oil and season with salt and pepper.

The post Nectarine and mozzarella salad appeared first on MyKitchen.

Who wants to spend hours in the kitchen on a hot sunny day? Not us! This summer corn soup will give you a delicious plate of nutritional yum in no time at all! 20 minutes to be exact!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 mielies
2 yellow peppers
Olive oil, to fry
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
Juice and zest of 1 orange
Salt and pepper
80 g cherry tomatoes, chopped
2 green chillies, thinly sliced

METHOD
1. Blanch mielies in salted, boiling water for 7 minutes. Remove them and set aside to cool.
2. Over an open flame or in the oven, blister the skin of the yellow peppers all over until it starts to blacken. Place in a bowl, cover with cling film and allow to steam.
3. Meanwhile, heat a little olive oil and fry the onion and garlic for 5 minutes, until translucent.
4. Remove the pepper skins (they should peel off easily after being steamed) and seeds. Slice mielie kernels off the cobs.
5. Place pepper flesh, kernels, fried onions, and orange zest and juice in a food processor. Blend until smooth. Season then place in the fridge to chill.
6. Serve chilled, garnished with tomatoes and chillies.

The post Summer corn soup appeared first on MyKitchen.

Raw meals are the best for summer and this big bowl of goodness is packed full of hydrating ingredients. So who’s ready to tuck into our raw chilli cucumber noodles?

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
3 cucumbers
½ cup pumpkin seeds, toasted
2 handfuls mint, chopped
2 handfuls basil, chopped
3 avocados, peeled and chopped
Juice of 3 lemons
2–3 green chillies, chopped
3 tbsp olive oil
4 tsp salt

METHOD
1. Use a vegetable spiraliser to cut the cucumber into noodles.
2. Toss together all of the ingredients to mix.

The post Raw chilli cucumber noodles appeared first on MyKitchen.

Because who doesn’t love a mushroom burger? Take it up a level by adding pickled cucumbers and your very own home-made fruity chutney.

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the mushroom burger
80g butter
50g portobello mushrooms, roughly chopped
5 sprigs thyme, chopped
2 cloves garlic, finely grated
Handful parsley, chopped
1 tsp ground coriander
½ cup breadcrumbs
1 egg, lightly whisked
Salt and black pepper
For the pickled cucumber
½ cup rice vinegar
½ cup dry white wine
½ cup hanepoot
1 cucumber, cut into 2 cm-thick sticks
For the chutney
3 red peppers, deseeded and roughly chopped
3 nectarines, chopped
50 ml red wine vinegar
50g brown sugar
Salt and black pepper
50 ml olive oil
1 tsp turmeric
To serve
2 tbsp olive oil
300g paneer, sliced
6 pretzel rolls
200g baby salad leaves

METHOD
For the mushroom burger
1. Heat half the butter and olive oil over high heat and sauté the mushrooms until golden. Add the thyme and garlic, and cook for 1 minute.
2. Place the mushrooms in a bowl and mix in the parsley, coriander, breadcrumbs and egg. Season.
3. Use your hands to shape the mixture into medium-sized burger patties. Heat the rest of the butter and oil in pan and fry the patties until golden on either side.
For the pickled cucumber
1. Pour all liquid ingredients in a pot and bring to the boil. Place the cucumber into the hot pickle. Set aside until cool, then drain on paper towel.
For the chutney
1. Place all the ingredients in a large pot over medium heat. Add 1 cup water and stir gently every 5–8 minutes. Be careful not to overstir or the consistency will be too smooth.
To serve
1. Heat the olive oil in a pan over high heat and fry the paneer slices for 3 minutes on each side.
2. Toast the pretzel buns in a hot oven until crispy. Top with chutney, followed by the burger patty, paneer and baby leaves. Serve with pickled cucumbers on the side.

The post Mushroom burger with red pepper and nectarine chutney appeared first on MyKitchen.