a small handful flat-leaf parsley, plus extra to garnish
a small handful coriander, plus extra to garnish
2 cloves garlic, chopped
1 lemon, juiced
¼ tsp ground cumin
200g green beans, trimmed and cut into thirds
400g tin red kidney beans, rinsed and drained
400g tin cannellini beans, rinsed and drained
1 red pepper, finely diced
1 red onion, finely diced
Method
Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water.
Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water.
Taste and adjust the seasoning if necessary.Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender.
Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together.
Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop.
Otherwise, serve immediately, and garnish with the remaining herbs.
Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning.Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.
Put the grated onion in a sieve and squeeze out the juice before putting in a large bowl.
Add all the other ingredients and, with clean hands, mix well. Divide and shape the mixture into 12 patties and lay them on a baking sheet.
Put the baking sheet in the fridge and chill the patties for 1 hour, removing them from the fridge 30 minutes before you’re ready to cook them. To braai, make sure the coals are hot but mostly white and the grill is also very hot.
Cook the patties for 6-8 minutes on each side, turning carefully for even cooking.
Try not to turn them over until they have charred and sealed on the underside to prevent them from sticking to the grill.
Alternatively, preheat the braai to medium-high. Line a baking sheet with foil and lay a grill rack on top.
Evenly space the patties on the rack and cook for 6-8 minutes on each side, turning a couple of times. Serve in flatbreads with salad, hummus and chips.
Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
Serve alongside a meal or increase the portion size and make it a meal.
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1 small butternut squash, peeled, seeded, and cubed or cut into half moons
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
6 slices bacon
1 shallot, minced
1/4 c. red wine vinegar
1 tbsp. brown sugar
5 oz. baby spinach (about 6 cups)
1/2 c. pecans, toasted and chopped
Directions
Preheat oven to 225° and line a baking sheet with aluminum foil.
Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes.
Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and transfer bacon grease to a small bowl.
In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.
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1 medium Delicata squash, seeded and thinly sliced into half moons
1 bunch Tuscan kale, thinly sliced and stems removed
1/3 c. pecans, toasted
1/3 c. dried cranberries
1 tbsp. balsamic vinegar
2 tbsp. extra-virgin olive oil
1/3 c. crumbled feta
Directions
Preheat oven to 225°c and cover a baking sheet with aluminum foil.
In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.
