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      This Vegetarian Recipe Makes The Perfect Movie Night Snack

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      There are many ways to enjoy this Boland water plant. This Asian-inspired vegetarian snack recipe wins every day. Here’s what you need to know about the South African delicacy.

      What Is A Waterblommetjie?

      Waterblommetjies (literally water flowers) are native to the Western Cape and grow in ponds. They grow in winter so if you’re eating seasonally like Ilse Van Der Merwe, creator of this recipe and author or Simply Seasonal, reserve this recipe for the cold, wet months.

      But how are these flowers actually eaten, you ask? Well, the most common way to use waterblommetjies is in the ultimate comfort food; a bredie. The delicate and earthy flavour of these little plants balance out the rich, fatty flavour of the lamb in the stew to make a tummy-warming meal.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      The Ultimate South African Vegetarian Snack Recipe Ahead

      And although bredie has been waterblommetjies’ claim to fame for centuries, this vegetarian snack recipe is sure to put it on the map as crispy, saucy, proudly South African snack. Now, all that’s left is to choose what you’ll be binge-watching tonight.

      Waterblommetjie Tempura With Aïoli And A Soy Dipping Sauce Recipe

      Chef’s Note: The two dipping sauces are a must, but if you’re only going to make one sauce, make the soy and ginger one.We all love a good shortcut and if you need one this is it: you can also use store-bought ponzu sauce as is, as a substitute.Want more proudly South African recipes? Get a copy of Simply Seasonal by Ilse Van Der Merwe.

      Prep Time 15 minsCook Time 20 mins

      Course Appetizer, SnackCuisine South African

      Servings 6 people

      1 Blender1 Whisk1 Small mixing bowl1 Wide pot
      Aioli2 Egg yolks30 ml Lemon juice10 ml Dijon mustard1 Clove Garlic125 ml Canola oilSalt and pepperSoy Dipping Sauce45 ml Soy sauce45 ml Fresh lemon juice15 ml Finely grated fresh ginger2.5 ml Sesame oil1-2 Whole Spring onions, finely slicedWaterblommetjie Tempura500 grams Fresh waterblommetjies70 grams Cake flour60 grams Cornflour±180 ml Soda waterCanola oil, for deep fryingSalt and pepper, to taste
      For the aÏoli, blend the yolks, lemon juice, mustard and garlic in a small blender with an open spout (or tall cup with a stick blender) and season with salt and pepper. Add the oil in a thin stream while blending continuously, until a thick mayonnaise is achieved. Set aside.For the soy dipping sauce, whisk all the ingredients together in a small mixing bowl. Set aside.For the tempura, rinse the waterblommetjies under running tap water, then bring about 1 cm of water to a simmer in a wide pot.Add the rinsed waterblommetjies, cover with a lid, and steam for 10 minutes. Remove from the pot and drain off the excess water. Set aside to cool slightly.In a mixing bowl, mix the cake flour and cornflour, season with salt and pepper and add the soda water. Mix with a fork or whisk – some lumps should remain.Heat 4–5cm of oil in a wide pot to 180°C (most of us don’t have a thermometer for this, so test a few drops of tempura batter to see if it sizzles). Dip each waterblommetjie into the batter to cover all sides, then place carefully into the oil. Fry in batches on both sides until golden (they won’t get very dark because of the cornflour) and fully cooked, then remove with a slotted spoon and drain on kitchen paper. Serve hot, with the aÏoli and the soy dipping sauce on the side.

      Keyword starter, vegetarian More

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      This Slow-Roasted Lamb Shoulder Recipe Is Perfect For A Special Occasion

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      Got a dinner party on the cards? Maybe you’re having your family over? Or perhaps you just wanted to indulge with a delicious Sunday lunch (and use the leftovers for meal prep). This slow-roasted lamb shoulder recipe will be the star of any show and it’s pretty damn fuss-free.

      Need more motivation to make this meal? Here are 4 benefits of eating lamb:

      Lamb is rich source of high-quality protein (and we all love protein that packs a punch).

      It’s an amazing source of many vitamins and minerals, including iron, zinc, and vitamin B12. Now those are some seriously important vitamins and minerals.

      Eating lamb regularly may promote muscle growth, maintenance, and performance. So you can hit the gym hard and then eat this meal rest assured you’re fuelling yourself the right way.

      It helps prevent anaemia (and we all know how common it is for women to suffer from this). Now you can eat yourself healthier.

      Sold? We thought so. Now try this flavourful, melt-in-your-mouth lamb shoulder recipe below. Want more delicious recipe just like this one? Try out the cookbook Simply Seasonal by Ilse Van De Merwe.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      Slow-Roasted Lamb Shoulder On Herbed Couscous With Mint And Peas

      Lamb, mint and peas, they are a pretty solid trio you can rely on to deliver flavour in any recipe. This lamb is a great partner for the minted peas.Pro tip: Start the lamb early because it needs quite a few hours in the oven.

      Prep Time 15 minsCook Time 7 hrs 30 mins

      Course Main CourseCuisine French

      Servings 6 people

      1 Deep roasting tray
      ±12 Pickling onions, peeled but kept whole4–6 cloves Garlic, peeled but kept whole±2 kg Whole lamb shoulder5 ml Dried origanum250 ml Dry white wine250 ml Water500 ml Couscous500 ml Boiling water±30 ml Extra virgin olive oil250 grams Fresh or frozen peas10 ml ButterSalt and pepper, to taste20 grams Fresh mint, finely chopped (reserve some for topping)20 grams Fresh Italian parsley, finely choppedJuice and finely grated rind of a lemon
      For the lamb, preheat the oven to 220°C and place the onions and garlic in a large deep roasting tray. Place the lamb shoulder on top, scattering with origanum and seasoning with salt and pepper all over. Add the wine and water to the tray, then cover with a lid (or with foil). Roast for 30 minutes, then turn down the heat to 120°C and roast for another 6–7 hours until very tender and falling from the bone.About 30 minutes before the lamb is ready, place the couscous and boiling water in a bowl and season with salt. Cover with a lid or a plate and leave to steam for about 5 minutes. Fluff up the couscous with a fork, then add the mint and parsley, lemon juice and rind and olive oil. Stir well and add more salt if needed. Cover and set aside until ready to serve.Briefly cook the peas in boiling water and drain, then stir through the butter and season with salt and pepper. When the lamb is ready and completely fall-apart tender, transfer it with most of the pan juices (if the pan juices are too much, pour into a small jug and serve on the side) to a large serving platter along with the peas, scatter with a few whole mint leaves, and serve with the couscous on the side.

      Keyword dinner, lamb More

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      The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

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      Bird or bacon? No need to choose. There’s a no-membership-required policy for this club. Step right up for a feast of flavour when you try out this chicken club salad recipe.

      Best part? We know how busy you are so we’ve built in a mindful task you can do while you are cooking.

      How To Maximise Your Meal Time Prep

      A 2018 study suggested that writing about positive experiences for just 15 minutes a day, three times a week, may boost resilience and help ease feelings of anxiety and stress. Now, it’s time to embrace the power of putting pen to paper in the 20 minutes your club chicken roasts.

      Don’t know where to start? Here are some journalling prompts:

      What three ordinary things bring you the most joy?

      What is one good thing that happened to you today?

      What five personality traits are you most thankful for?

      What’s something about your health or body that you’re grateful for?

      Chicken Club Salad Recipe

      Serves 4–6

      “I like to cook this with bone-in cutlets and then, once the chicken is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, just ask the butcher to debone the cutlets for you first or use thigh fillets. Thighs are forgiving; you’ll just need to reduce the cooking time as explained below.” says Lucy Tweed, author of cookbook Every Night of the Week.

      Ingredients

      1kg Chicken cutlets (thighs), bone in, or thigh fillets

      Olive oil, for brushing

      Sea salt

      150g Round pancetta, thinly sliced

      1/4 Baguette (or 1/2 small one), thinly sliced on the diagonal

      2 Avocados, peeled and cut into wedges or slices

      1/2 Iceberg lettuce, cut into thin wedges

      3 Very ripe tomatoes, sliced into thin rounds

      125ml Vinai-no-regrette

      2 Tbsp Chives, finely chopped

      Vinai-no-regrette (makes approx. 375ml):

      125ml Lemon juice

      1 Garlic clove, peeled and smashed

      2 Tbsp Dijon mustard

      2 tsp Each sugar and sea salt

      50g Parmesan, grated

      250ml Extra virgin olive oil

      Optional Ingredients:

      Fresh bread, to transform it from a salad into the stacked sandwich you love. Be sure to use thick slices of a crusty bread, like baguette.

      Method

      Preheat your oven on grill.

      Brush the cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5 minutes until crispy.

      Switch to oven mode and set to 180°C.

      Cook the chicken cutlets for 10 minutes (if you’re using thigh fillets, skip this bit).

      Add the pancetta, softly scrunched or folded in little clusters, to the baking tray with the chicken.

      Place the baguette slices onto the tray too (if using), allowing them to soak up the fatty juices.

      Return to the oven and roast for a further 20 minutes until the pancetta and bread are crisp and golden and the cutlets or thigh fillets are cooked through. Good time to journal.

      Remove from the oven and allow to cool to just warm.

      Cut out the bones if you used cutlets and cut each piece of chicken into about four jaunty slabs. Assemble the roasted stuff on a platter, along with the avo, lettuce and tomato. 

      Dress with the vinaigrette and scatter with chives. More

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      This Tasty Super Greens Pie Is The Best Way To Sneak In Your Veggies

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      Make this vegetarian pie and your body will defs thank you for including all these greens in your diet. Trust us! Plus, we’ll show you the ultimate time hack to get in a workout while you’re cooking.

      How To Maximise Your Meal Time Prep

      Has your week gotten off to a far more frantic start than you anticipated? Or maybe you’re struggling to find the hours or minutes to fit in some exercise? We’ve got just the solution for you!

      READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad

      While your pie bakes, you’ll have 40 minutes to get bendy with our ​​Hatha Yoga Class with yoga and pilates instructor Duduetsang Phele. You’ll just need a yoga mat or big towel, a pillow and a small towel. Easy as pie!

      Check out the video below:

      [embedded content]

      READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

      Super Greens Pie

      Serves 8

      This vegetarian pie recipe was created by the amazing food and recipe writer, stylist and Instagram genie, Lucy Tweed. She is the creator of Every Night of the Week, an Instagram account full of recipes for people who don’t like recipes. We feel seen!

      And now she has a wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way. You can get your own copy of Every Night of the Week by Lucy Tweed here. It’s filled with tons of recipes that are just as easy and delicious as the one below.

      Ingredients

      1 Bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces

      6 Garlic cloves, chopped

      1 Onion, chopped

      2 tsp Ghee (olive oil is also fine)

      1 Bunch kale, chopped into 4cm pieces

      250g Frozen spinach, thawed, drained

      Sea salt and freshly ground black pepper

      500g Fresh ricotta

      2 Eggs, lightly beaten (reserve 1 teaspoon for the egg wash)

      Handful of dill, chopped

      Handful of flat-leaf parsley leaves, chopped

      Handful of mint leaves, chopped

      Grated zest and juice of 1 lemon

      250g Halloumi, grated

      1 tsp Dried oregano

      1 Rectangular sheet (or 2 squares) good quality shortcrust pastry

      1 Rectangular sheet (or 2 squares) good quality puff pastry

      1 Tbsp Black and white sesame seeds

      Optional Ingredients:

      Lemon wedges

      Sriracha and kewpie mayonnaise (yes, we know it defies tradition)

      Method

      Preheat the oven to 180°C.

      In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.

      Turn the heat to high, add the chard and kale leaves and fry for a further 5 Minutes

      Add the spinach and season with salt and pepper, then remove from the heat and allow to cool.

      In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, halloumi and dried oregano. Now stir in the chard mixture.

      On a large (50cm x 30 cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry or overlap two square sheets and seal at the centre.

      Spoon the ricotta and chard mixture on top.

      Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.

      Whisk together the reserved egg and 1 tablespoon water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.

      Bake for 40 minutes until golden and puffed, while you do some yoga. More

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      3 No-Cook Lunch Recipes That Go WAY Beyond The Sandwich

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      Load shedding starts and hunger strikes! Within a few minutes of browsing foodie videos on Instagram and TikTok; Grrrrr; your hunger pains elevate. These quick and easy lunch recipes will fuel you up in a jiffy and you don’t even have to cook anything.

      Try these delicious and nutritious no-cook recipes:

      Roast Beef Salad

      Serves 4

      Time: 15-minutes

      What You Need

      2 small heads butter lettuce, torn into pieces

      35 grams sliced roast beef

      1 large tomato, cut into wedges

      1/2 red onion, sliced

      110 grams of soft goats cheese, crumbled

      1/4 cup extra-virgin olive oil

      2 tablespoons balsamic vinegar

      2 teaspoons Dijon mustard

      Salt and black pepper

      Method

      Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls. In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

      Drizzle over the salad.

      Click here for more info

      READ MORE: Exactly How To Make The Perfect Pizza On The Braai

      Gazpacho Chicken Salad

      What You Need

      1 cucumber

      4 cups shredded chicken (buy a ready-cooked chicken)

      2 chopped peaches

      2 cups halved cherry tomatoes

      1 yellow bell pepper

      ½ cup diced red onion

      1 cup feta

      Dressing

      1/3 cup extra-virgin olive oil

      2/3 cup fresh basil

      2 tablespoons red-wine vinegar

      1/4 teaspoon each salt and pepper

      Method

      Slice cucumber into long strips with a peeler; squeeze out excess water.

      Toss with shredded chicken, peaches, cherry tomatoes, yellow bell pepper and red onion feta.

      Chill mixture. Serve on a bed of greens.

      Drizzle with dressing.

      READ MORE: 3 Healthy Braai Recipes For An Outdoor Summer Feast

      Fresh Spring Rolls

      What You Need

      1 large garlic clove, smashed

      1 1/2 tablespoons light brown sugar

      1 teaspoon Thai green curry paste

      2 tablespoons fresh lime juice

      2 tablespoons fish sauce

      1/4 cup chopped coriander

      1/4 cup chopped mint

      1/3 cup mayonnaise

      4 cups coleslaw mix

      2 cups of either shredded roast chicken, ready-cooked prawns or tuna depending on your preference.

      24 rice paper wrappers

      Method

      In a mortar, pound the garlic to a paste with the brown sugar and green curry paste.

      Add the lime juice, fish sauce and three tablespoons of water. Stir in half of the coriander and mint.

      In a small bowl, whisk the mayonnaise with one tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.

      Fill a pie plate with warm water. Dip two or three rice paper wrappers at a time in the water, then set them on a work surface to soften, for about one minute.

      Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant three tablespoons of the filling you’ve chosen (tuna etc.).

      Roll the wrappers into tight cylinders, tucking in the sides as you go.

      Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.

      Just before serving, cut each roll in half and serve with the dipping sauce. More

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      Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

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      Have you been seeing orzo pasta all over your TikTok FYP or being used in Insta Reels everywhere and not quite sure what this new trendy ingredient is? Well, you’re in luck! We’re here to explain and then give you a recipe that will have you firmly on the orzo train in no time.

      What Is Orzo?

      It may look similar to rice but it definitely isn’t (and it definitely isn’t gluten-free either). Orzo is a thin, oval rice-shaped pasta. It is traditionally made with semolina flour which is a type of flour made from Durum wheat, but it can also be made of whole grain.

      READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

      When you’re looking to buy orzo, as with any store-bought pasta, you want to find a quality brand that uses quality ingredients. We’re talking about a brand that uses semolina with higher protein content. Not only is it important to hit your #proteingoals, but this creates a sturdier pasta that is better to cook with and won’t leave you eating a mushy meal.

      Now that you know what it is, it’s time to find out what it tastes like with this recipe!

      READ MORE: 2 Delicious, Nutritious Side Dishes That Work With Almost Any Meal

      Orzo Pasta With Roasted Pumpkin, Red Onion, Feta & Almonds

      Serves 4 as a main course and 6-8 as a side dish

      This dish is as good served at room temperature as it is served warm. It can certainly be a vegetarian main course, but also as a side dish as part of a bigger spread, says Ilse van Der Merwe, the creator of this delish recipe and author of cookbook Simply Seasonal.

      But hey, don’t just stop there! If you’re wanting to get ahead, you can meal prep this on Sunday and portion it out for lunches throughout the week. The great thing about it being vegetarian is that it will keep for longer than a meat dish.

      Want to make it vegan? Lose the feta!

      READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce

      Ingredients

      ±500g Pumpkin, peeled and cubed

      3 Large red onions, sliced into slim wedges

      ±45ml Olive oil, plus extra salt and pepper, to taste

      500g Orzo pasta (or rosmarino or risoni)

      60–125ml Flaked almonds, lightly toasted in a dry pan

      2–3 Rounds feta cheese, crumbled

      Small bunch fresh Italian parsley, finely chopped

      Small bunch fresh mint, finely chopped (or basil or dill)

      Squeeze of fresh lemon juice, to taste

      Method

      Preheat the oven to 220°C. On a large baking sheet lined with baking paper, spread out the pumpkin and red onions, drizzle evenly with olive oil and season generously with salt and pepper. Roast for 25 minutes until tender and golden brown.

      In the meantime, bring a large pot of salted water to a boil. Cook the pasta for 7 minutes, then drain. Add a drizzle of olive oil to the pasta and stir to coat, then transfer the pasta to a large serving bowl, adding the roasted pumpkin and onions.

      Add the parsley, mint, feta and a squeeze of lemon juice, then season all over with salt and pepper and stir gently to mix well. Top with the toasted almonds and serve warm or at room temperature. More

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      Exactly How To Make The Perfect Pizza On The Braai

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      While we’re still on braai pies, why not experiment with even more with a braai pizza? This recipe can be made as healthy as you’d like. Skimp on the cheese and add extra flavour using spices and herbs to lower the kilojoule amount. You can make this even healthier by subbing white flour for something denser and more nutritious, like pea or chickpea flour. Plus, baking the dough on the braai comes close to that wood-fired oven effect, something a domestic oven will never achieve.
      Braai pizza: what you need

      1 packet instant yeast
      2½-3½ cups stone-ground white bread flour (like Eureka Mills)
      1 cup lukewarm water
      Pinch sugar
      2 tsp salt
      ¼ cup maize meal
      1 tbsp extra-virgin olive oil

      READ MORE: 9 Breakfast Ideas That’ll Give You A Better Boost Than Coffee
      For the topping

      400g tin whole tomatoes
      2 tbsp butter
      2 tbsp olive oil
      2 onions, sliced
      1 bag baby spinach leaves
      Half a lemon
      200g tub feta
      Black pepper
      Extra-virgin olive oil

      READ MORE: All The Things To Braai This Public Holiday If You’re Vegan
      Method

      In a large bowl, mix the yeast and sugar into the warm water and leave for 5 minutes. Stir in the oil. Add the maize meal, then stir in the flour. Tip the dough onto a floured surface and knead for 5 minutes. Wipe another large bowl with olive oil, add dough, cover and leave in a warm place to rise until it’s doubled in size (1-2 hours). Punch down the dough and leave it to rise for another 40 mins. Divide the dough into four balls and leave to rise for 45 minutes.
      While the dough is rising, prepare the topping: process the tomato in a food processor or with a hand-held blender until more or less smooth.
      Sauté the onion in the butter and olive oil (covered) over very low heat until golden and sweet (about 40 mins). Remove onions, add a little olive oil and cook spinach, tossing it around constantly until it’s bright green and wilted. Add a spritz of lemon juice, then chop finely.
      Prepare the coals but don’t separate them out to the sides; once the coals are at a relatively high heat, they’re ready. Turn a baking sheet upside down and brush with olive oil.
      On a floured board, roll out one of the balls of dough into a five-millimetre-thick circle. Place on the baking sheet and brush with oil. Slide the pizza base (off the baking sheet) onto the grid and cook for about a minute. It should be cooked underneath and when it begins to resemble a giant poppadom. Slide back onto the baking sheet and cook the side facing up, then repeat with the other rounds of dough. Let the coals die down until considerably cooler – around medium heat.
      Add the topping to the cooked side of the pizza: spread with a thin smear of tomato, add spinach and onions, crumble over feta and grind over pepper.
      Slide back onto the grid. Close the dome and cook for another 1 to 3 minutes. It’s ready when the base is crisp (but not burnt) and the cheese is just melting. Drizzle with extra-virgin olive oil and serve immediately. Repeat with the other bases.

      Makes 4 pizzas. Per 364g serving: 3051kJ, 29g fat (13g sat), 1 980mg sodium, 95g carbs, 6g fibre, 8g sugars, 23g protein.
      Try these 4 detox salads that are perfect for a weekend braai. Plus: This is the best alcohol to drink if you want to lose weight. More

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      Impress Everyone With This Simple Spinach And Ricotta Lasagne

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      The best advice for prolonging your youthful good looks: eat your veggies!Make this all-green spinach and ricotta lasagne or incorporate more green into your meat-sauce lasagne by adding three spinach layers and keeping the other two filled with bolognaise. Making your own lasagne means you’re more able to control the ingredients and therefore, keep your kilojoule intake lower than it would be with store-bought varieties packed with extra salt, sugar and fats.
      Remember: a good lasagne doesn’t go slip-sliding away but stands upright on your plate.
      Spinach And Ricotta Lasagne Recipe
      For the spinach and ricotta lasagne filling

      1 tbsp olive oil
      300g chard, washed, cored and sliced
      150g baby spinach leaves
      50g herbs (we used flatleaf parsley, winter savoury, one stick rosemary, sage, thyme and sweet rocket)
      150g ricotta
      1 tsp grated lemon zest
      Freshly ground nutmeg
      Sea salt flakes and freshly ground pepper

      READ MORE: 2 Delicious, Nutritious Side Dishes That Work With Almost Any Meal
      For the béchamel

      30g butter or plant-based margarine
      30g flour
      450ml low-fat milk, warmed
      24.5cm x 17cm lasagne dish

      READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes
      Method

      Heat the olive oil in a large pot over medium-high heat, add all the greens and cook for a few minutes, tossing constantly, until bright green and wilted. Place in a colander and use a bowl to press down on the greens and squeeze out every bit of liquid. Process in a food processor until smooth, seasoning with salt, pepper and nutmeg. Combine with the ricotta and lemon zest and set aside.
      In a small pot over medium heat, melt the butter until foaming, add the flour and cook, stirring until it smells biscuity. Gradually whisk in the milk until smooth. Bring to a boil, simmer for two minutes and season.
      Preheat the oven to 200°C.
      Bring a large pot of salted water to a boil, cook the lasagne sheets for one minute and set aside on a plate lined with a tea towel. To assemble the lasagne, spread two tablespoons of bechamel over the base of a 24.5cm x 17cm lasagne dish and cover it with two lasagne sheets (you’ll have to cut them to fit). Spread two to three forkfuls of the spinach mixture over the lasagne sheets and then drizzle over two tablespoons of béchamel. Continue until you have five layers, finishing with a layer of spinach drizzled with four tablespoons of béchamel.
      Bake for 20 minutes. Rest for 10 minutes. Cut into squares and serve with a drizzle of your finest extra-virgin olive oil.

      Serves 4. Per 363g serving: 1 965kJ, 17g fat (7g sat), 490mg sodium, 65g carbs, 14g fibre, 8g sugars, 23g protein.
      READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce  More