All the fiesta fun of nachos – crispy, creamy, fiery – stacked smartly in a grab-and-go salad jar. 

Nacho salad jar

Serves 4 

Ingredients

For the mince: 

2 tsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
500g beef mince
1 sachet (50g) tomato paste
2 tsp each cumin, coriander and smoked paprika
1 tsp chilli flakes (optional)
1 can (400g) whole cherry tomatoes in tomato juice
Handful parsley, chopped
Salt and milled pepper

½ can (205g) corn kernels, drained and rinsed
1 jalapeño, seeds removed and finely chopped (optional)
1 lime, zested and juiced
200g cherry tomatoes, quartered
¼ small red onion, finely chopped
Handful coriander, finely chopped
1 can (400g) black or red kidney beans, drained and rinsed
½ cup sour cream (optional) 100g Cheddar, coarsely grated
Nacho chips, to serve 

Method

1. For the mince, heat olive oil in a skillet over medium heat and sauté onions for about 4 minutes. 
2. Add garlic and mince, allow to brown for about 4-5 minutes while stirring regularly. 
3. Add tomato paste and spices; stir while cooking on a high heat for 2-3 minutes. 
4. Lower the heat and add tomatoes. Cook uncovered for about 15 minutes, or until all the juices have evaporated, resulting in a thickened sauce. Add parsley and season. 
5. Separately, combine corn, jalapeño, lime zest and juice to taste. Season and set aside. 
6. Combine tomatoes, red onion and coriander. Season and set aside. 
7. Layer the nacho jars starting with the mince, followed by the corn salsa, beans, sour cream, tomato salsa and cheese. 
8. Serve with nacho chips on the side.

Cook’s tip: Limes can be costly when out of season; swap them for about 30ml of lemon juice if you like.  

Recipes & styling: Lichelle May

Photographs: Zhann Solomons

Also read: Microwave magic: Quick bean nachos 

The post Nacho salad jar appeared first on MyKitchen.

From refreshing drinks to savoury salads and frozen treats, we’re showing you how to turn a watermelon into your seasonal superstar.  

Watermelon mimosa  

Makes 2.5L 

Ingredients 

½ watermelon (to make 6-8 cups of juice) 
750ml sparkling wine 
Juice from 3 limes 

 To serve  

Handful fresh mint leaves 
160g fresh raspberries (optional)  

 Method 

1. Remove rind and seeds from watermelon and cut flesh into chunks. 
2. Add flesh to a blender and blitz until smooth, then pass through a fine sieve to remove pulp. It should make 6-8 cups of juice. 
3. Combine watermelon juice, sparkling wine and lime juice in a jug. 
4. Serve in glasses filled with ice, fresh mint leaves and raspberries, if you like. 

Cook’s tip: Freeze watermelon flesh for 1-3 hours before blending for a thicker slushy. 

Recipes & styling: Gail Damon
Photography by: Fresh Living Magazine  

Herby watermelon bowls with whipped feta 

Serves 6  

Ingredients  

½ large watermelon, cubed 
Milled pepper
10g chopped mint
10g chopped parsley
1 lemon, zested and juiced 
½ red chilli, deseeded and chopped (optional)
¼ cup olive oil 

For the whipped feta   

2 discs feta 
½ cup double-cream plain yoghurt
10g basil, leaves picked, for serving   

Method 

1. Divide watermelon between 6 bowls. Season with pepper.
2. Combine mint, parsley, lemon zest and juice, chilli and oil. Mix well and drizzle over the watermelon.
3. Blitz feta and yoghurt with a stick blender until creamy.
4.  Dollop whipped feta onto watermelon and scatter with fresh basil to serve.  

Recipes & styling: Liezl Vermeulen
Photography: Fresh Living Magazine 

Watermelon and grilled halloumi skewers 

Makes 10  

Ingredients 

Olive oil
200g halloumi, cubed
300g watermelon, seeded, flesh cubed
Handful mint
Juice of 2 lemons
Salt and pepper 

Method 

1. Heat a little oil in a griddle pan over high heat. Grill the halloumi cubes on all sides.
2. Skewer the halloumi and watermelon cubes, with mint leaves in between. Squeeze the lemon juice over. Season and serve.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Watermelon and raspberry fro-yo  

Ingredients 

2kg watermelon  
2 cups double-cream strawberry yoghurt 
2/3 cup honey  
2 punnets (100g each) fresh raspberries  

For serving  

Sugar cones (optional)   

Method 

1. Slice watermelon and discard rind.  
2. Cube and deseed flesh. You should have a total of 1.5kg left.
3. Add flesh to a blender and blitz to make juice. Strain through a fine-mesh sieve, discarding pulp.  
4. Return watermelon juice to blender along with yoghurt, honey and raspberries. Blend until smooth.  
5. Pour into a 3.5L resealable container and freeze for 8 hours or overnight. 
6. A few hours before serving, remove fro-yo mixture, blitz and return to container.  
7. Refreeze until firm (at least 3 hours).  
8. Serve scoops in bowls or on sugar cones or blitz a third time to create a fro-yo soft-serve.

Recipe & styling: Liezl Vermeulen
Photography: Fresh Living Magazine  

Also read: Spice up your summer with these salsa-packed recipes 

The post 4 Watermelon recipes when a crisp (and cool) slice isn’t enough appeared first on MyKitchen.

Say goodbye to sad, chilly salads. These flavour-packed creations combine warmth, texture and comfort in every bite. 

Roast brinjal, feta and lentil salad 

Serves 4  

Ingredients 

2 brinjals, cut into wedges
⅓ cup + 2 Tbsp of vegetable oil
2 Tbsp vegetable oil
2 Tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
1 lemon, juiced
100g feta
Handful mint, chopped 

Method 

1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and milled pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 Tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious. 

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen 

Colourful roast vegetable salad 

Serves 4 

Ingredients 

500g beetroots, quartered
500g baby rainbow carrots, halved
2 Tbsp olive oil, plus extra to serve
Salt and milled pepper
50g pumpkin seeds
100g baby spinach
100g ricotta
Balsamic vinegar, to serve 

Method 

1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 Tbsp oil and season, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Roast carrot salad with beetroot, parsnips and granadilla tzatziki 

Serves 4–6 

Ingredients 

For the vegetables 

200g baby rainbow carrots
4 beetroots, sliced into rounds
4 parsnips, sliced lengthways
3 Tbsp olive oil
Salt and pepper  

For the granadilla tzatziki 

1 cup double-cream yoghurt
30g parsley, finely chopped
¼ cup granadilla pulp
1 lemon, juiced and zested
4 small cucumbers, cut into matchsticks
1 Tbsp olive oil 

Method 

For the vegetables 

1. Preheat the oven to 180°C.
2. Place the carrots, beetroot and parsnips on a baking tray, drizzle with oil, season and toss to coat thoroughly. Roast for 40 minutes.

For the granadilla tzatziki 

1. Mix all the ingredients in a bowl.
2. To serve, arrange the roast vegetables on a platter with the granadilla tzatziki on the side.

The post Winter salads for the cold weather  appeared first on MyKitchen.

Eat like an Italian this summer with this classic combo of tomatoes, basil and Galbani fresh mozzarella for a traditional caprese salad!

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
4 tomatoes
4 balls Galbani fresh mozzarella
1½ cups basil
⅓ cup olive oil
⅓ cup walnuts

METHOD
1. Slice the tomatoes and Galbani fresh mozzarella into 5-8 mm thick slices.
2. Arrange alternating layers of tomato, Galbani fresh mozzarella and basil on a serving platter.
3. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.
4. Crumble the walnuts over the top just before serving to prevent them from becoming soggy.

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

Can’t get enough of this flavour combo? Try out this melon caprese salad.

The post Traditional caprese salad with Galbani fresh mozzarella appeared first on MyKitchen.

Take your sides to a whole new level with this potato salad with anchovy dressing (trust us, this dressing will be your new favourite secret ingredient). Perfect for braai season!

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
½ cup olive oil
4 anchovy fillets
Small handful chopped parsley
Juice of 2 lemons
1 tbsp honey
2 tsp English mustard
750 g baby potatoes, boiled and halved
1 bulb fennel, thinly sliced, plus 1 tbsp fennel fronds, chopped
4 radishes, thinly sliced4 red spring onions, thinly sliced

METHOD
1. To make the dressing, heat the olive oil in a small pot over medium heat. Once the surface of the oil begins to simmer, add the anchovies and then remove from the heat.
2. Allow the anchovies to break up and melt into the oil; then add the parsley, lemon juice, honey and mustard. Whisk to combine; then set aside to cool.
3. Arrange the potatoes and sliced fennel on a platter. Add the fennel fronds, radishes and spring onions; drizzle with the anchovy dressing.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

The post Potato salad with anchovy dressing appeared first on MyKitchen.

We’re all for some good carbs, especially when it’s the healthy kind! This bulgar wheat salad is a filling lunch option that you can make in bulk at home.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
5 tbsp olive oil
1½ cups uncooked bulgar wheat
2 tbsp apple cider vinegar
½ tsp salt
½ cup chopped spring onions
1 tbsp lemon zest
Rubies of 1 pomegranate
100 g goat’s cheese, crumbled
3 kiwis, peeled and sliced
2 avocados, peeled and sliced

METHOD
1. Heat 2 tbsp olive oil in a pan over medium heat. Add the bulgar wheat and toast for 2 minutes.
2. Add 2 cups water and bring to the boil. Simmer for 15 minutes, until the water has evaporated
3. Mix bulgar wheat, vinegar, 3 tbsp oil and salt.
4. Add the spring onions, zest and pomegranate. Top with the cheese, kiwis and avocados.

Recipe & styling: Amerae Vercueil
Photography: Juliette Bisset

The post Bulgar wheat salad appeared first on MyKitchen.