2 cured chorizos (about 250g in total), halved lengthways
½ baguette, slices diagonally
1 bunch large-leaf rocket, trimmed
1 large (about 125g in total) mozzarella ball, torn
¼ cup (25g) walnuts, toasted, chopped
1 cup basil leaves
Directions
Preheat the barbecue or a grill pan to medium-high heat.
To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.
Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
Finish by drizzling over the olive oil and lemon juice.
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Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
Finish by drizzling over the olive oil and lemon juice.
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1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce
1/3 cup (80ml) extra virgin olive oil
Directions
Heat a barbecue or chargrill pan to medium-high heat. Drizzle peaches and haloumi with oil. Cook haloumi for 2 minutes each side or until grill marks appear, and cook peaches, cut-side down, for 2 minutes or until grill marks appear.
HOW TO PREPARE HALOUMI
For the dressing, whisk all ingredients in a small bowl and set aside.
Season yoghurt, then spoon onto a plate. Top with grilled haloumi and peaches, lettuce, ham, olives, mint and roasted almonds. Drizzle with dressing to serve.
Dressing: Whisk vinegar, anchovies, garlic, oregano, olives, and pepper in a medium bowl until combined. Slowly whisk in olive oil until emulsified. Set aside.
Salad: In a large mixing bowl, combine tomatoes, cucumbers, onion, peperoncini, and feta; add dressing and toss.
Arrange lettuce leaves on a serving platter. Top with tomato salad.
To make salad: In a large saucepan, combine beets, vinegar, l teaspoon salt, and enough cold water to cover beets by 2 inches; bring to a boil.
Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8-inch-thick slices. Set aside.
Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.
To make vinaigrette: In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
Arrange 1 cup greens and 1/4 cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette. Finish with sprinkle of dill.
3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half moons
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley
FOR THE DRESSING
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil
Directions
Preheat oven to 220°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
Preheat oven to 200°c. Combine eggplant, ½ cup oil, smashed garlic cloves, and oregano in a 24x32cm baking dish.
Season with salt, pepper, and red pepper flakes and bake until eggplant is extremely tender and golden, stirring every 10 minutes, for about 40 minutes.
Meanwhile, make topping: In a medium bowl, combine panko, remaining 1 tablespoon oil, and ¼ of the crumbled feta.
In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
When eggplant is cooked, stir in sliced basil, lemon juice, and grated garlic. Season to taste with salt and pepper.
Switch oven to broil. Transfer cooked pasta and remaining crumbled feta to baking dish with eggplant and stir to combine.
Top with panko mixture and broil until golden. Top with basil and serve.
300g pears (about 2 medium), quartered lengthwise and cored
Kosher salt
Freshly ground black pepper
3 tbsp. apple cider vinegar or sherry vinegar, divided
1/2 c. shelled pumpkin seeds
2 tbsp. granulated sugar
Kosher salt
4 honey
1 head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
2/3 c. crumbled blue cheese I like gorgonzola best or BlueRock (cuz local is lekker)
Directions
In a large pan over medium-high heat, heat 1 tablespoon oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, 4 to 6 minutes total; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Reduce heat to low and add 1 tablespoon vinegar. Gently stir until liquid is thickened and coats pears, 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.
Wipe skillet clean and heat over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, 3 to 5 minutes. Transfer to another plate and let cool.
Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, 4 to 6 minutes. Remove from heat.
Using a heatproof spatula, stir in pumpkin seeds and 1/4 teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.
In a large bowl, whisk honey and remaining 4 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper. Fold in greens, gently tossing to combine; season again with salt and pepper, if needed. Top with pear slices, pumpkin seeds, and blue cheese.
