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.

These fresh summer sides are perfect for snacking! Lay out the linen, grab a glass and pass around these flavour-packed dishes at your next al fresco affair.  

Basil, halloumi and nectarine salad 

Serves 4 as a side // Total time 25 minutes

Ingredients  

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
1/4 punnet (5g) fresh basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper   

For the dressing  

1 Tbsp basil pesto
1/4 cup olive oil
1/4 cup sherry vinegar
Pinch of sugar  

Method

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad. 
4. Whisk dressing ingredients together, drizzle over salad, toss and serve immediately.

Slow-roasted rosemary olives 

Serves 1 ½ cups // Total time 1 hour 15 minutes

Ingredients  

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs fresh rosemary
2 slivers (10cm) orange peel
1/4 cup olive oil 
Salt and milled black pepper 

Method

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

Smashed cucumber 

Serves 4 // Total time 20 minutes

Ingredients  

3 packets (180g each) snacking cucumbers
1 wheel (40g) black pepper feta 
1/4 cup olives of choice 
Handful petite herbs, for serving  

For the pickling liquid  

1/2 cup oil
1/4 cup sherry or red wine vinegar
1/2 tsp chilli flakes 
Generous pinch castor sugar  

Method

1. Smash cucumbers lightly with a rolling pin.
2. Break into pieces with your hands.
3. Cut feta into cubes and toss with olives and cucumbers. 
4. Whisk together the oil, vinegar, chilli flakes and castor sugar. 
5. Pour over cucumber and marinate for 20 minutes. 
6. Drain excess liquid, toss with herbs and serve cold as a side.

Creamy sweet potato dip 

Serves 4 // Total time 1 hour 20 minutes

Ingredients  

2 large (900g) sweet potatoes
Glug olive oil
Salt and milled black pepper
1/4 cup cream
1/2 tsp ground cumin
Big pinch dried chilli flakes
1 lime, zested and juiced 
1/4 punnet (5g) fresh coriander, chopped 
1/2 small red onion, finely chopped 
2 packets (10 each) cocktail tortillas, halved (or 4 regular-size tortillas, quartered)  

Method

1. Preheat oven to 200°C. 
2. Halve sweet potatoes, toss in oil and season. Place on a greased roasting tray. Bake for 40-50 minutes until tender.
3. Scoop out flesh, discard skins and place in a food processor.
4. Add cream, spices, lime and coriander. Pulse until creamy.
5. Decant into a serving bowl, mix through red onion and season well.
6. Grill tortillas on a hot griddle pan until crisp, then slice into wedges. Serve dip warm with tortilla crisps.

Corn Chimichurri 

Makes 1 cup // Total time 25 minutes

Ingredients  

2 mielies
1 punnet (20g) fresh parsley
1 punnet fresh coriander, chopped 
2 cloves garlic, minced 
1 tsp dried chilli flakes 
1/2 cup olive oil 
1/4 cup white wine vinegar 
1 lemon, juiced 
Salt and milled black pepper  

Method

1. Clean mielies and remove husks.
2. Char on the braai or in a griddle pan until roasted, about 10 minutes. 
3. Cut kernels off cob and combine with remaining ingredients in a bowl. 
4. Season and serve as a topping. This works well on sliced beet, pork or sticky roasted vegetables.

Grilled vegetable salad 

Serves 4 // Total time 25 minutes

Ingredients  

1/2 cup olive oil 
2 lemons, zested and juiced 
1/4 punnet (5g) fresh parsley, chopped 
1/4 punnet (5g) fresh mint, chopped 
1 clove garlic, finely chopped 
1 punnet (350g) baby marrows 
1 punnet (300g) patty pans  

Method

1. Whisk together half the oil, lemon zest and juice, parsley, mint, and garlic. 
2. Slice baby marrows and patty pans lengthways, season and toss through remaining olive oil. 
3. Grill vegetables on both sides in a griddle pan over a high heat until tender and charred. 
4. Add vegetables to a serving bowl, toss through dressing and serve.

Summer slaw 

Serves 4 // Total time 20 minutes

Ingredients  

1 packet (300g) store-bought coleslaw salad 
1 stalk celery, sliced 
1 apple, cut into matchsticks 
2 mini cucumbers, sliced 
1/2 cup buttermilk 
1/4 cup mayonnaise 
1 lemon, juiced and zested 
1/4 punnet (5g) fresh parsley 
Generous pinch chilli flakes 

Method

1. Combine coleslaw, celery, apple and cucumbers in a serving bowl.
2. In a jug, whisk together buttermilk, mayonnaise, lemon juice and zest, parsley and chilli flakes.
3. Pour dressing over salad and toss together.
4. Serve alongside your creamy potato dip. 

Words: Chad January

Photography: Fresh Living Magazine

The post 7 flavour-packed vegetable side dishes appeared first on MyKitchen.

Summer is here! That means family get-togethers around the fire are on the horizon. From smoked chicken and classic snoek to halloumi and vegetable kebabs – here are four recipes to try on the hot coals.

1. Beer-smoked chicken

Serves 6

Cooking time 2 hours

Ingredients

For the chicken

1 whole chicken

330ml can of beer

For the marinade

150g butter

3 cloves garlic, peeled and crushed

3 sprigs thyme, chopped

1 lemon, juiced

For the dry rub

1 tsp cumin

1 tsp chilli flakes

1 tsp crushed garlic

1 tsp smoked paprika

Salt and black pepper

Method

1. Prepare a smoker or kettle braai by packing the coals so that there is ample room for the chicken to sit in the middle.
2. Combine all marinade ingredients and rub the mixture under the skin of the chicken.
3. Combine the dry rub ingredients and rub the mixture over the chicken.
4. Open the beer and insert it into the cavity of the chicken. Place the chicken in the middle of the braai so it doesn’t cook over direct heat.
5. Add smoking chips to the coals, close the lid and smoke for 1½ hours.

2. Apricot-butter braaied snoek

Serves 6

Cooking time 90 minutes

Ingredients

1 whole snoek, filleted

Coarse salt and black pepper

150g butter

2 cloves garlic, peeled and crushed

125ml smooth apricot jam

Zest and juice of 1 lemon

2 tsp Cape Malay curry powder

Splash white wine (optional)

Olive oil

Method

1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic together in a pan until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through and a squeeze of lemon juice and pepper. Remove from heat.

Coat the snoek in oil so it doesn’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

3. Halloumi and vegetable kebabs

Serves 4

Cooking time 15 minutes

Ingredients

250g halloumi, cubed

1 red onion, peeled, quartered and petals separated

1 red pepper, cut into squares

1 green pepper, cut into squares

⅓ cup olive oil

Salt and black pepper

2 tbsp finely chopped mint, plus leaves to garnish

2 tsp honey

1 tbsp white balsamic vinegar

Method

1. Heat a braai pan over medium coals.
2. Toss the halloumi, onion and red and green peppers with 1 tbsp of olive oil. Season. Thread onto skewers in 2–3 layers.
3. Whisk together the remaining olive oil with the mint, honey and balsamic vinegar. Season.
4. Put the kebabs on the braai grid for 2 minutes on each side. Serve with the mint dressing and garnish with extra mint leaves.

4. Chargrilled steak with chimichurri and shoestring fries

Serves 4–6

Total time 30 minutes

Ingredients

For the steak

2 rump steaks (700 g each)

Salt

Pepper

Olive oil

For the chimichurri

2 garlic cloves, finely minced

1 red chilli, deseeded and finely chopped

40g finely chopped parsley

1 tsp dried oregano

1/2 tsp coarse salt

Pepper

3 tbsp red wine vinegar

1/3 cup olive oil

For the shoestring fries

6 potatoes, washed and peeled

1/4 cup flour

Oil for frying

Sea salt

Method

For the steak

1. Pat down your steaks using some paper towels. Season both sides of each steak evenly with salt and pepper. Drizzle with a little olive oil and massage into the steak. Cover and set aside. Allow steaks to cool to room temperature before cooking.
2. Braai your steak for 3–4 minutes to create a caramelised exterior. Once the cooking side is nice and brown, use a pair of tongs to turn the steak onto its other side. Cook for another
   3–4 minutes to medium rare (or your desired doneness).
3. Remove steak from the heat and set on a wooden board to rest for 10 minutes before slicing.

For the chimichurri

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Mix and press together the ingredients using a spoon.
2. Add the vinegar and oil and stir through. Taste and season as needed. Set aside until serving.

For the shoestring fries

1. Using a mandoline slicer (or a very sharp knife), cut the potatoes into very thin slices. Once sliced, use a knife to cut long thin rectangles to make fries. Place the cut potatoes into a bowl of water while you’re busy with the rest of the preparations to prevent browning.
2. Heat a pot of oil until very hot (test by adding one fry to the oil). If it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Add the fries to the oil in batches and cook until golden and crispy. Be careful to not overcook or they may burn.
5. Remove from the oil using a slotted spoon and place on a paper towel to drain. Season the crispy fries with a sprinkle of sea salt.

To serve

Slice your steak and top with a drizzle of chimichurri and crispy shoestring fries on the side. Add some mayonnaise or tomato sauce to have with your fries. Enjoy!

The post 4 Mouth-watering dishes to braai this summer appeared first on MyKitchen.

We never say no to cake! And neither should you! So why not try our delicious carrot sponge cake with banana icing?

SERVES 12 // COOK TIME 35 min

INGREDIENTS
For the carrot cake
2½ cups cake flour
2 tsp cinnamon
1½ tsp bicarb
1¼ tsp baking powder
½ tsp salt
2 cups sugar
1 cup veg oil
4 large eggs
1 tsp vanilla essence
2 cups grated carrots
¾ cup chopped pecans
¾ cup desiccated coconut
440 g tincrushed pineapple, drained
For the banana icing
1 cup cream cheese
1 banana, mashed
6 cups icing sugar, sifted

METHOD
For the carrot cake
1. Preheat oven to 180°C. Grease and line two 20 cm tins.
2. In a bowl, mix flour, cinnamon, bicarb, baking powder and salt.
3. In another bowl, mix sugar, oil, eggs and vanilla until pale.
4. Stir in flour mixture, then add carrots, pecans, coconut and pineapple.
5. Divide the batter between the cake tins. Bake for 35 minutes, until a skewer comes out clean. Do not open the oven until just about done. Cool on a wire rack for 10 minutes, then turn out.
For the banana icing
1. Blend the cream cheese and banana until smooth.
2. Slowly whisk in the icing sugar, until thickened.
To assemble
1. Sandwich the 2 layers together with half the icing. Ice the top and sides of the cake with the remaining icing

DID YOU KNOW: Sugar is hygroscopic, meaning it draws water to itself. Brushing this cake with sugar syrup both adds moisture and preserves it, should the cake sit out for a while before it’s eaten.

Recipes & styling: Amerae Vercueil
Photography: Gareth Van Nelson

Dreaming of a creamy, ultra-smooth classic cheesecake recipe, paired with a red-velvet crust? Then look no further than this simply decadent red-velvet cheesecake.

The post Carrot sponge cake with banana icing appeared first on MyKitchen.

Whether you’re in need of a healthy snack or some light refreshment, this lettuce salad with mint dressing is a favourite.

SERVES 6–8 // COOKING TIME 10 min

INGREDIENTS
5 cos lettuce heads, quartered
Handful mint, finely chopped
½ lemon, zest and juice
2 cups plain yoghurt
1 tbsp olive oil
3 tbsp pumpkin seeds, toasted
Salt

METHOD
1. Arrange the lettuce quarters on a serving plate.
2. Mix the mint, lemon juice and zest, yoghurt and oil in a bowl.
3. Serve the dressing in one bowl, and the seeds and salt in another. Your guests can dip their own lettuce wedges into the dressing and garnish with seeds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Add a little more protein into the mix with these tuna sliders.

The post Fresh lettuce salad with mint dressing appeared first on MyKitchen.

If you’ve always wanted to give sushi a go but weren’t sure about raw fish, then we have the perfect healthy alternative: our yummy tuna and veggie sushi.

MAKES 16 pieces // COOKING TIME 1 hour 15 min

INGREDIENTS
For the sushi rice
1 cup short-grain white rice
3½ cups water
1 tsp sugar
½ tsp salt
2 tbsp white vinegar
To assemble the tuna and veggie sushi
1 bunch spinach leaves
1 tin tuna, drained
2 tbsp mayonnaise
1 carrot, finely chopped
¼ cucumber, finely chopped
½ cup shredded cabbage

METHOD
For the sushi rice
1. Rinse the rice in a sieve until the water runs clear.
2. Add the rice and water to a pot over medium heat and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes, until the rice is sticky.
3. Dissolve the sugar and salt in the vinegar. Pour into the hot rice and stir until combined. Cool to room temperature.
To assemble the tuna and veggie sushi
1. Cover a clean tea towel with a layer of cling wrap.
2. Place the spinach leaves in a bowl and pour over just enough boiling water to cover. Set aside for 1 minute, then drain.
3. Arrange the leaves on the prepared tea towel on top of the cling wrap, overlapping them. Pat dry with paper towel.
4. Top with an even layer of rice.
5. Mix the tuna and mayonnaise together and season with pepper. Spread evenly on top of the rice, leaving a 3 cm border from the bottom.
6. Top with the carrot, cucumber and cabbage.
7. Using the towel and cling wrap to help you, fold the bottom 3 cm of the rice and spinach over the bottom of the filling. Then roll up tightly.
8. Refrigerate for 10 minutes.
9. Remove the towel and cling wrap and slice into pieces.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

These sushirittos are more like the real thing, but combined with the yummy style of a burrito!

The post Make this nutritious tuna and veggie sushi from scratch appeared first on MyKitchen.