If you’re feeling like something light for dinner tonight, then this Thai-spiced appetiser with spicy pork, roasted nuts and red chillies will be perfect.

SERVES 4 // COOK TIME 15 mins

INGREDIENTS
1 tbsp vegetable oil
400g pork mince
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and grated
Zest and juice of 2 limes, plus extra to serve
1 tbsp soy sauce
⅔ cup roasted peanuts, plus extra to garnish
2 red chillies, chopped
Salt and pepper
2 baby gem lettuces

METHOD
1. In a wok or large frying pan, heat the oil until sizzling. Add the pork mince and fry until browned all the way through.
2. Add the garlic and ginger and cook for a further 5 minutes. Then add the lime zest and juice and soy sauce, and continue cooking until the sauce has thickened. Add the peanuts and 1 chilli and season.
3. Separate the lettuce leaves and fill with spicy mince. Garnish with extra chilli and peanuts, and serve with lime wedges.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

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Delicious fish? Tick! Healthy fats and oils? Tick! Easy and convenient? Tick! Use a humble tin of fish to create our moreish curried pilchard rotis.

SERVES 4 // COOK TIME 30 min

INGREDIENTS
Olive oil
1 onion, peeled and diced
1 clove garlic, peeled and crushed
1 tsp ground cumin
½ tbsp garam masala
Pinch cayenne pepper
2 × 400g tin pilchards in chilli sauce
Zest and juice of 1 lemon, plus wedges to serve
Salt and black pepper
8 rotis
Microgreen salad leaves, to serve

METHOD
1. Heat a glug of oil in a pan over medium heat and fry the onions until they are translucent, about 10 minutes. Add the garlic and fry for about 2 minutes.
2. Add the cumin, garam masala and cayenne pepper. Fry for 2 minutes. Add the pilchards and fry for 5 minutes. Add the lemon zest and juice. Season.
3. Heat a dry pan over high heat and warm the rotis (about 5 minutes per roti).
4. To serve, scatter a handful of microgreens on each roti, and add a few pilchards. Serve with lemon wedges.

With extra protein and omega-fatty acids, this tuna salad with baby marrow and beans is ideal for a nutritious and budget-friendly lunch!

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Craving a bowl of hearty soup? Despite the change in weather, you can still enjoy this comfort food! Try this chilled baby marrow soup for something unique, fresh and delicious.

SERVES 4 // COOK TIME 50 min

INGREDIENTS
3 baby marrows, ends removed, chopped, plus 1 peeled into ribbons, to garnish
1 large onion, peeled and quartered
4 cloves garlic, peeled
3 tbsp vegetable oil
Salt and black pepper
1 cup chicken or vegetable stock
200 ml amasi
1 tsp chopped coriander
½ tsp chopped origanum
1 tsp chopped parsley
Zest and juice of 1 lemon
2 slices white bread, torn into chunks

METHOD
1. Preheat oven to 180°C and line a baking tray with foil.
2. Place the chopped baby marrows, onion and garlic on the tray, drizzle with one tablespoon of oil and season. Roast for 15 minutes. Place in a blender.
3. Add the stock, amasi, herbs, and lemon zest and juice to the blender, and pulse until smooth. Place in the fridge and leave to chill.
4. Heat the remaining oil in a pan and fry the bread until golden on all sides. Drain on paper towel and season.
5. Serve the soup chilled, garnished with croutons, baby marrow ribbons and black pepper.

Fill your plate with a hearty helping of colourful veg and loads of flavour with this tangled vegetable noodles and peanut salad.

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Our Caprese and Parma ham involtini recipe is everything! Confused? Involtini is the Italian word for small bites of food with a filling.

SERVES 4 // COOK TIME 20 min

INGREDIENTS
1 brinjal, cut lengthwise into 12 slices
¼ cup olive oil
Salt and pepper
150g fior di latte, drained and sliced, or regular mozzarella, sliced
1 ripe tomato, sliced
100g Parma-style ham
12 basil leaves, plus extra to garnish

METHOD
1. Heat a griddle pan until smoking hot. Toss the brinjal slices in the olive oil and season. Grill for 1–2 minutes on each side until charred and cooked through. Set aside.
2. Arrange the fior di latte or mozzarella, tomato and ham on the brinjal slices, finishing with a basil leaf on top of each. Roll up each stack tightly and secure with a toothpick. Garnish with extra basil leaves to serve.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

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These tasty brinjal pizza bites are perfect for day-time snacks. Plus, brinjals are great for weight loss and digestion, so it’s the perfect alternative to your usual pizza.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the Napoletana sauce
Olive oil
1 onion, chopped
2 sprigs origanum
2 cloves garlic
1 bay leaf
1½ kg tomatoes, chopped
¾ cup basil
For the brinjals
2 large brinjals, sliced into rounds
Olive oil
1 cup Napoletana sauce
300 g mozzarella, sliced
Fresh basil

METHOD
For the sauce
1. Heat olive oil in a pot and fry onion.
2. Add origanum, garlic and bay leaf. Cook for 1 min.
3. Add chopped tomatoes and simmer for 40 min. Add basil, cook for 5 min and season to taste.
For the brinjals
1. Preheat oven to 220°C.
2. Arrange brinjal slices on a baking tray and brush each one with a little olive oil. Bake for 15 minutes, until just tender.
3. Remove from oven, spoon some sauce on to each slice and top with a slice of mozzarella.
4. Switch the oven to grill.
5. Grill the slices 3–5 minutes until the cheese has melted.
6. Top with basil leaves and serve immediately.

Recipe & Styling: Brita Du Plessis
Photography: Kendall-Leigh Nash

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These Asian-inspired honey-and-garlic-baked cauliflower wings work well as a unique and flavourful side dish, that is also quick and easy to make.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp butter
1 cauliflower head, broken into florets and cut into ½ cm slices
4 cloves garlic cloves, sliced
4 tbsp honey
2 tbsp soy sauce
2 spring onions, sliced, to garnish
Toasted black and white sesame seeds, to garnish

METHOD
1. Preheat oven to 200°C.
2. In an ovenproof pot, fry the cauliflower and garlic briefly in the butter. Add the honey and soy sauce, and combine well.
3. Transfer the pot to the oven and bake for 15–20 minutes, or until golden and sticky.
4. Garnish with spring onion and sesame seeds and serve.

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