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.