Sweet, roasted veg and protein-packed chickpeas layer up into a colourful, hearty jar that’s as satisfying as it is sunshine-ready. 

Roast veggie & chickpea jar

Serves 4 

Ingredients

1 can (400g) chickpeas, drained and rinsed
2 tsp olive oil
1 tsp each paprika, onion powder and garlic powder
1 tsp cumin seeds
Salt and milled pepper
1 can (410g) butterbeans, drained and rinsed
2 tsp tahini paste
1 lemon, zested and juiced
1–2 Tbsp water (if needed)
400g cooked beetroot, diced
500g cooked pumpkin, diced
2 cups cooked quinoa
2 discs feta, crumbled
125g baby spinach
2–3 Tbsp vinaigrette-style dressing, to serve
Garlic bread, to serve 

 Method

1. Preheat oven to 200°C.
2. Scatter chickpeas on a baking tray, drizzle with olive oil, spices and seasoning. Roast for about 10 minutes, tossing halfway through. 
3. Blitz butterbeans, tahini ,lemon zest and juice to taste using a small food processor or stick blender. If needed, add some water for a looser consistency. Season. 
4. To assemble, place butterbean hummus in the bottom of the jars, followed by beetroot, pumpkin, quinoa, chickpeas, feta and spinach. 
5. When serving, tip over the jar into a bowl and mix contents, drizzle with vinaigrette and enjoy with garlic bread. 

Tips for layering salads in jars 

Dressings, sauces or juicy meats always go into the jar first, layered on the bottom. Then, sturdy veggies (such as carrots, cucumbers and peppers) are layered on top to keep them from getting soggy. Add grains, beans and other proteins in the middle, and finish with soft items and leafy greens to keep everything crisp. Pack tightly and keep the jar upright for the freshest results. 

Recipes & styling: Lichelle May 
Photographs: Zhann Solomons

Also read: Marinated pepper, chorizo & chickpea salad

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Roasting barley gives it a nutty flavour and the kernels become crisp on the outside while staying creamy inside. If you’re short on time, serve it straight out of the pot.  

Roasted barley, beetroot and pumpkin bowl 

Serves 4

Ingredients

500g pumpkin, cut into wedges
4 large beetroots, peeled and cut into wedges
2 red onions, quartered
¼ cup olive oil
1 tsp each fennel and cumin seeds, crushed (optional)
Salt and milled pepper
1 large onion, chopped
2 cloves garlic, chopped
2 cups pearl barley
3 cups vegetable stock
Handful each toasted pumpkin seeds and walnuts
Basil and watercress (optional), for serving 

Method

1. Preheat oven ro 180°C.
2. Place pumpkin, beetroot and onions on a baking tray.
3. Drizzle with oil, then sprinkle with fennel and cumin seeds. Season well.
4. Roast for 40-45 minutes until tender.
5. Heat oil in a pot and sauté onion until soft.
6. Add garlic and fry for another minute. Add barley and stock then boil for 15-18 minutes, stirring regularly until liquid is absorbed and the barley edges are soft.
7. Increase oven heat to 220°C.
8. Place barley in a single layer on a baking tray with pumpkin seeds and walnuts.
9. Drizzle with a little oil and roast for 8 – 1 0 minutes or until crispy, stirring after 5 minutes.
10. Spoon barley onto a platter or into bowls and top with warm roasted vegetables.
11. Serve with basil and watercress, if you like.

Recipe & photographs courtesy of Fresh Living Magazine

Also read: Pumpkin pecan pie 

The post Roasted barley, beetroot and pumpkin bowl  appeared first on MyKitchen.

Tap into the tang of the season’s superb citrus in our sweet, salty and sour chicken thigh dish. 

Fennel and citrus roasted chicken thighs 

Serves 4 // Total Time 1 hour 20 minutes

Ingredients 

2 tsp fennel seeds, toasted 
2 cloves garlic, chopped
½ orange, zested and juiced 
½ lemon, zested and juiced 
Salt and milled black pepper 
8 chicken thighs 
2 Tbsp olive oil 
400g baby fennel bulbs 
1 orange, sliced in rounds 
1 grapefruit, sliced in rounds 
1 lemon, sliced in rounds
2 Tbsp brown sugar 
500g baby potatoes, halved and parboiled 
300g Brussels sprouts, halved 
¼ cup cultured cream or sour cream 
1 Tbsp chopped fennel or dill  

Method

1. Preheat oven to 180°C. 
2. Crush fennel seeds, garlic and citrus zest using a pestle and mortar. 
3. Season chicken and rub with oil and fennel-citrus mixture. 
4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
5. Place chicken on top and pour over citrus juice. 
6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
7. Add potatoes and roast for another 10 minutes. 
8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
9. Mix cultured cream and herb fronds together in a bowl. Season. 
10. Serve chicken and vegetables topped with herby cultured cream.

 Words: Chad January

Photography: Fresh Living magazine

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These bright red gems are still in season and a must for all your roasts! See how they upgrade this oven-roasted cherry and thyme chicken skillet.

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
6 chicken thighs
1 tbsp chopped thyme
2 tsp dried mixed herbs
1 garlic clove, grated
1 lemon, zested and halved
3 carrots, cut into matchsticks
1 onion, thickly sliced
½ garlic bulb
½ cup white wine
¼ cup chicken stock
1½ cups fresh cherries, pitted
2 tbsp red wine vinegar
2 tbsp honey

METHOD
1. Preheat oven to 220°C.
2. Toss the chicken with some olive oil and the herbs, garlic and lemon zest. Season.
3. Heat some oil in a large ovenproof pan over medium-high heat. Brown the chicken for 3–4 minutes on each side, until golden. Remove from the pan.
4. Add the carrots, onion and garlic bulb to the pan and fry for 2–3 minutes. Remove the pan from the heat and add the wine, stock and a squeeze of lemon juice.
5. Nestle the chicken pieces and lemon halves between the carrots.
6. Toss the cherries, vinegar and 1 tbsp of the honey together. Spoon over the chicken.
7. Brush the chicken pieces with the remaining honey.
8. Roast for 25–30 minutes, until the chicken is cooked though. Serve the chicken skillet hot with extra thyme.

Recipe & styling: Kate Turner
Photography: Gareth Van Nelson // HMimages.co.za

What’s for dessert? More cherries! Enjoy this delicious cherry cheesecake pie combo.

The post Oven-roasted cherry and thyme chicken skillet appeared first on MyKitchen.

Inject some fresh Mediterranean flair into your Christmas feast this year with our glazed gammon recipe. We do celebrate in summer, after all!

SERVES 8 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the gammon
2 kg boneless gammon
3 onions, halved
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 bay leaves
1 tsp black peppercorns
1 L apple juice
½ tbsp cloves
For the glaze
½ cup maple syrup
¼ cup treacle sugar
3 tbsp English mustard
2 tsp Worcestershire sauce
½ tsp cinnamon
For the trimmings
6 apples
2 tbsp butter
175 g pomegranate seeds
Bay leaves, optional

METHOD
For the gammon
1. Add the gammon, onions, carrots, celery, bay leaves and peppercorns to a large pot.
2. Pour over the apple juice and top up with water until the gammon is covered.
3. Bring to the boil over high heat. Then, reduce to a simmer and cook for 1 hour 45 minutes.
4. Remove the gammon from the liquid. Cool slightly.
For the glaze
1. Whisk all the ingredients and season with salt.
2. Preheat oven to 200°C. Line the bottom and sides of a baking tray with foil.
3. Remove the netting from the gammon (if applicable) and cut away the skin, leaving as much fat as possible. Score a criss-cross pattern in the fat. Stick a clove in the middle of each diamond.
4. Brush half of the glaze all over the gammon and place on the prepared tray.
5. Roast for 10–15 minutes, until golden and crispy, basting with more glaze.
For the trimmings
1. Halve some of the apples and cut the others into wedges.
2. Melt the butter in a pan. Fry the apples, flesh-side down, for 2–3 minutes, until golden.
3. Arrange on a lined baking tray. Brush with the remaining glaze. Roast for 10–15 minutes.
4. Decorate your glazed gammon with roasted apples, pomegranate and bay leaves.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

This dish is an excellent option for Christmas lunch, but what about Christmas Eve? Our prime rib roast with mashed white beans is the perfect option!

The post COOK THE COVER: Glazed gammon with roasted apples appeared first on MyKitchen.

It’s so satisfying to find a snack that you can make in a flash – and these tea-roasted chilli nuts are it! Simply mix and pop into the oven to roast.

MAKES 2 cups // COOKING TIME 40 min

INGREDIENTS
2 cups mixed nuts
2 tbsp honey
2 tsp Ceylon tea
½ tsp salt
¼ tsp black pepper
¼ tsp chilli powder or flakes

METHOD
1. Preheat oven to 180ºC and line a baking tray.
2. Combine all ingredients in a bowl. Toss until the nuts are coated.
3. Spread out on the baking tray and bake for 30 minutes, turning the tray halfway through.
4. Allow to cool completely, then store in an airtight container.

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

Keen for more tea infusions? This yummy pear and rooibos smoothie bowl from Baking Ginger is a favourite!

The post Quick and easy Ceylon tea-roasted chilli nuts appeared first on MyKitchen.