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      This Rooibos And Apricot Baked Pears Recipe Is Packed With Antioxidants

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      We love it when a crazy-tasty recipe is also good for us. Rooibos really is a health hero! It improves insulin sensitivity, reduces the risk of developing type-2 diabetes (and associated cardiovascular disease), helps maintain healthy blood pressure and prevents blood clots.READ MORE: It’s Immune-Boosting Benefits Are Legendary, But There’s Even More To A Cup Of Rooibos Than ThatRooibos And Apricot Baked Pears RecipeSoothing, healing and full of youth-preserving antioxidants, rooibos teams up with another SA favourite – apricot jam – to lend colour, flavour and extra goodness to baked pears. Serve them as a wholesome dessert or have them for breakfast with low-fat plain yoghurt and granola.

      Rooibos And Apricot Baked Pears

      Serve these baked pears as a wholesome dessert or have them for breakfast with low-fat plain yoghurt and granola.

      Prep Time 5 minutes minsCook Time 40 minutes mins

      Course Breakfast, DessertCuisine South African

      Servings 2 servingsCalories 279 kcal

      2 pears1 cup rooibos tea hot strong½ cup apricot jam1 vanilla pod
      Preheat the oven to 200°C.Add the apricot jam and tea to a baking dish and stir until well combined. Scrape the vanilla seeds out of the pod and add both seeds and pod to the baking dish.Peel and halve the pears and arrange cut-side down in the baking tray.Cover the dish with foil and bake for 20 minutes. Remove the foil, turn the pears and bake for another 20 minutes.Serve warm.

      Keyword rooibos

      Serves 2. Per 348g serving: 1 170kJ, 0g fat (0g sat), 75g carbs, 35mg sodium, 6g fibre, 1g proteinFinally, a beetroot chocolate cake recipe that actually tastes great. Plus: 6 smoothie recipes that pack all the goodness. More

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      The Most Inviting Charred Corn Recipe Ever

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      There’s no arguing that charred or grilled corn is a much-loved braai accompaniment that is quick-to-prepare and outdoor-dining friendly. Plus, it also doesn’t hurt that it’s packed to the brim with health benefits that range from aiding with digestion and gut health due to its high levels of insoluble fibre and is a healthy gluten-free option (you can replace that garlic bread with this nutritious option!) to improving eye health and protecting your heart. Let’s help you level up your current charred or grilled corn recipe…READ MORE: This Rooibos And Apricot Baked Pears Recipe Is Packed With AntioxidantsCharred Corn With Parmesan-Parsley RecipeEnjoy the smoky sweetness of grilled corn topped with a zesty Parmesan-parsley butter for a quick, flavourful side dish.

      Charred Corn With Parmesan-Parsley

      For a variety of flavours on your guests’ plates, we recommend adding grilled or charred corn to your braai menu.

      Prep Time 50 minutes mins

      Course LunchCuisine Braai

      Servings 4Calories 400 kcal

      1 Food processor1 Large Bowl1 Roasting Pan1 Cutting Board
      8 ears Corn½ cup Unsalted butter, at room temp1½ cups Flat-leaf parsley leaves2 Tbsp Grated Parmesan, plus more for serving1 small Clove garlic, grated1 tsp Lemon zest plus 2 tsp lemon juiceKosher salt and pepper Cracked pepper, for serving
      Pull most of outer husks of corn down to expose kernels, then remove silk. Pull husks back up to cover kernels, transfer to large bowl or roasting pan, cover with cold water and soak 30 mins.Meanwhile, in food processor, puree butter, parsley, Parmesan, garlic, lemon zest and juice, ½ tsp salt and ¼ tsp pepper until smooth. Set aside.Heat grill to medium-high. Pat corn very dry and grill, turning occasionally, until charred on all sides and corn is tender, 8 to 10 mins. Transfer to cutting board and let sit until cool enough to handle, then pull down husks, exposing kernels.Return to grill and cook until slightly charred, about 5 mins. Transfer back to cutting board. Serve with butter as well as sprinkling of Parmesan and cracked pepper if desired. 

      Photographed By MIKE GARTEN | Prop Styling By ALEX MATA | Food Styling By SIMON ANDREWS

      Keyword Braai Recipes

      Nutritional Facts: About 400 cal, 26.5 g fat (15.5 g sat), 8 g pro, 332 mg sodium, 40 g carb, 5 g fibreREAD MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need IcingMore recipes to try… More

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      This Easy Snap Peas Side Dish Deserves A Spot On Your Braai Menu

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      Balancing a summer braai menu need not be complicated. Braais, by their very nature, are meant to free up your time – allowing you enough time to chat away while tending (not stressing) about your dishes. This snap peas recipe retains nutrients and it only takes 15 mins to prep. Plus, snap peas are packed with nutrients such as vitamin C, which aids with immune function and helps heal cuts and wounds; iron, which helps produce red blood cells – as well as Vitamin K, which boosts bone health and helps with blood clotting.READ MORE: How To Keep Your Vegetables Fresher For Longer — 6 Genius HacksBlistered Snap Peas RecipeLooking to bulk up your vegetable dishes at a braai? Look no further than this blistered snap pea recipe that takes little time to prepare.

      Blistered Snap Peas

      This snap peas recipe retains nutrients and it only takes 15 mins to prep.

      Prep Time 15 minutes mins

      Course Lunch

      Servings 4Calories 111 kcal

      1 Vegetable Grill Basket1 Mixing Bowl1 Serving Platter
      450 g Snap peas, strings removed2 Tbsp Olive oil½ to 1 tsp Chilli powder 2 Lemons, plus wedges for servingCoriander, for servingKosher salt
      Place grill basket on grill and heat grill and basket, covered, on high for 10 mins. In large bowl, toss snap peas with oil, chilli powder and ½ tsp salt. Add to grill basket and grill, tossing twice, until charred and just tender, 5 to 8 mins. Squeeze juice of ½ lemon on top and toss to combine. Transfer to shallow bowl or platter and serve with additional wedges and sprinkle with coriander if desired. 

      Nutrition Facts: About 111 cal. 7 g fat (1 g sat), 4 g pro, 245 mg sodium, 10 g carb 3 g fibre. 
      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Keyword Pea Recipe

      Nutrition Facts: About 111 cal. 7 g fat (1 g sat), 4 g pro, 245 mg sodium, 10 g carb 3 g fibre. How To Make Your Grilling Basket Work Best For YouHere’s how to help prevent foods from sticking, and for extra browning, preheat your grilling basket on the grill before adding ingredients.Toss ingredients. We like snap peas, green beans, small potatoes and carrots – with oil and seasonings before placing in the grill basket. 

      Arrange foods in a single layer. This helps maximise browning and minimise steaming.

      Resist the urge to flip or stir your food often. As with cooking indoors, the less you turn it, the more flavour and browning you’ll develop!READ MORE: 10 Keto-Friendly Vegetables That Are Incredibly Low-CarbMore recipes to try… More

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      These Gingerbread “Ice Cream” Sandwiches Will Be Your New Go-To Treat

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      Spring has arrived and just like that, we’re trading in our soups for something cooler—think sorbets, smoothies and ice cream. This nice cream recipe skips the butter and cream but still delivers a smooth, creamy texture that’ll have you questioning how it’s even possible. Paired with a spicy gingerbread cookie, this sandwich strikes the perfect balance between sweet and spice. Trust us, this will be your go-to treat all the way through summer. Save this recipe—you’ll be glad you did.Gingerbread Nice Cream SandwichesThese gingerbread “ice cream” sandwiches are perfect for those sunny days. Pack them in your cooler for a picnic, a beach day, or serve them up as a refreshing dessert after a braai. Enjoy!

      Gingerbread Nice Cream Sandwiches

      Makes 8 sandwiches. Per 151g serving: 1 170kJ, 1g fat (0g sat), 560mg sodium, 68g carbs, 4g fibre, 19g sugars, 5g protein

      Course Dessert, Snack

      Servings 8 servingsCalories 283 kcal

      Ice cream (makes 8 ice cream scoops)300g banana about 3 bananas250g raspberriesCookies (makes 16 round cookies plus more)1 egg100g castor sugar½ tsp mixed spice½ tsp ground ginger2 tsp cocoa150g golden syrup300g self-raising flour
      For the ice cream, peel and slice the bananas and place in a Tupperware with the raspberries. Freeze overnight.Process the frozen raspberries and bananas in a food processor or with a handheld blender until smooth. Freeze until required – no longer than five hours.For the gingerbread, preheat the oven to 180°C and grease a baking sheet with butter.Whisk together the egg, sugar, spices and cocoa until well combined.Add the syrup and flour, alternating between the two, and mix to form a dough. Leave to rest for 30 minutes.Roll out a piece of dough on a floured surface (two to five millimetres thick). Press out six-centimetre diameter circles and bake at 180°C for seven to 10 minutes.Once cooled, sandwich two cookies with a scoop of raspberry and banana ice cream and serve.

      Keyword ice cream

      Makes 8 sandwiches. Per 151g serving: 1 170kJ, 1g fat (0g sat), 560mg sodium, 68g carbs, 4g fibre, 19g sugars, 5g proteinMore Recipes: More

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      3 Healthy Braai Recipes For An Outdoor Summer Feast

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      A summer seafood braai is fresh, healthy and — because it’s so easy — it lets you off the hosting hook, so you can party too!Here’s our take on a sumptuous seafood soirée — by the coals, of course.Ginger Prawn Kebabs RecipeThese flavourful prawn skewers, marinated in a zesty ginger-garlic sauce, are a fantastic starter for any occasion. A quick and easy dish that packs a punch. Tip: Cooking prawns in their shells concentrates the flavour.

      Ginger Prawn Kebabs

      SERVES 8. Per serving: 711kJ, 14g fat (2g sat), 9g carbs, 150mg sodium, 1g fibre, 2g protein

      Course Main Course

      Servings 8Calories 169 kcal

      ½ cup extra-virgin olive oil3 cloves garlic thinly sliced1 tbsp fresh ginger grated1 lemon juice and zest 1 lime juice and zest saltfreshly ground black pepper16 king prawns deveined with shell intact8 small brown onions peeled8 peppadews
      Whisk together oil, garlic, ginger, citrus juice and zest. Season to taste.Thread prawns, onions (halved if necessary) and Peppadews onto eight metal or pre-soaked wooden skewers. Place kebabs in a baking dish and pour ginger mixture over. Marinate at room temperature, turning occasionally, for 10 minutes.Place kebabs on the braai, turning and basting with marinade occasionally, until lightly charred and cooked through (about four minutes).

      Cooking prawns in their shells concentrates the flavour.

      Keyword braai, seafood

      SERVES 8. Per serving: 711kJ, 14g fat (2g sat), 9g carbs, 150mg sodium, 1g fibre, 2g proteinWhole Braai’d Fish RecipeEnjoy a delicious and sustainable seafood dish right off the grill. GO GREEN! Choose from a variety of options like angelfish, dorado, hake, snoek, pole-caught tuna, yellowtail, Alaskan wild salmon, or rainbow trout for a healthy and flavourful meal.

      Whole Braai’d Fish

      SERVES 8. Per serving: 1 003kJ, 14g fat, 4g carbs, 460mg sodium, 1g fibre, 25g protein

      Course Main Course

      Calories 239 kcal

      2 whole salmon or trout (about 1kg each), scaled, gutted and rinsed2 tsp sea salt1 medium onion thinly sliced1 lemon thinly sliced10 sprigs fresh thyme2 tbsp olive oil2 tbsp flour or gluten-free rice flour
      Place fish directly on the grates of a grill preheated to medium. When skin is browned on one side (about eight minutes), use two metal spatulas to loosen and carefully flip each fish. Cook for about 10 minutes more or until an instant-read thermometer inserted into the thickest part of the fish registers 57°C. Take off grill.Allow fish to cool for five minutes, then remove butcher string and filling before serving.

      Keyword braai, seafood

      SERVES 8. Per serving: 1 003kJ, 14g fat, 4g carbs, 460mg sodium, 1g fibre, 25g proteinWeber Oysters With Toasted Quinoa RecipeIndulge in a gourmet treat with this grilled oyster dish topped with flavourful toasted quinoa. Perfect as a starter or a side for your summer braai.

      Weber Oysters With Toasted Quinoa

      SERVES 8. Per serving: 1 003kJ, 16g fat (4g sat), 11g carbs, 560mg sodium, 1g fibre, 15g protein

      Course Appetizer

      Servings 8Calories 239 kcal

      5 tbsp extra-virgin olive oil2 tbsp unsalted butter100g prosciutto thinly sliced2 cloves garlic minced1 lemon juice and zest½ tsp chilli flakes1 cup cooked quinoa¼ tsp salt1 tbsp minced parsleyfreshly ground black pepper16 whole live oysters well rinsed
      Combine olive oil and butter in a saucepan over medium-low heat. Sauté prosciutto until crisp. Add garlic and sauté until fragrant (about 30 seconds). Add lemon juice and zest, chilli flakes, quinoa, salt, parsley and black pepper to taste. Cook over low heat until quinoa is slightly browned and crunchy (about five minutes).Place oysters, cupside up, on the Weber; cover and cook until shells open slightly (about one minute).Using oven mitts, remove oysters from the braai and open the shells with a knife (they should open easily). Spoon quinoa mixture onto each oyster and return to the Weber. Cover and grill for five minutes. Serve immediately.

      Keyword braai, seafood

      SERVES 8. Per serving: 1 003kJ, 16g fat (4g sat), 11g carbs, 560mg sodium, 1g fibre, 15g proteinNeed more braai recipe inspiration? Try these: More

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      Mouthwatering Pork Tenderloin Sandwiches

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      Love or hate it, pork is an excellent source of zinc, selenium and vitamins B12 and B6 all of which contribute to helping the immune system function normally. Pork is also a source of vitamins B6, Niacin and Riboflavin that help reduce tiredness and fatigue. Read on to discover one more way to jazz up your pork dishes. READ MORE: A Punchy, Citrusy Salad To Usher In SpringPork Tenderloin Sandwiches RecipeEnjoy a juicy and flavourful pork tenderloin basted with a sweet and tangy honey-mustard sauce. Perfect for a summer picnic or a quick weeknight dinner.

      Pork Tenderloin Sandwiches

      Enjoy a juicy and flavourful pork tenderloin basted with a sweet and tangy honey-mustard sauce. Perfect for a summer picnic or a quick weeknight dinner.

      Prep Time 40 minutes mins

      Course LunchCuisine American

      Servings 4

      1 Small saucepan1 Thermometer
      1 Tbsp Olive oil1 clove Garlic, grated¼ cup Yellow mustard¼ cup Dijon mustard¼ cup Cider vinegar2 Tbsp Packed light brown sugar2 Tbsp Honey1 tsp Hot sauce1 tsp Worcestershire sauce450 g Pork tenderloin, trimmedKosher salt and pepper4 Ciabatta rolls, split and grilled1 Heart romaine, thinly sliced4 Mini-coloured peppers, very thinly sliced
      Heat grill to medium-high. Heat oil and garlic in small saucepan on medium until fragrant, 30 secs. Add mustards, vinegar, brown sugar, honey hot sauce and Worcestershire sauce and whisk to combine. Simmer, stirring occasionally, until thickened, about 3mins.; remove from heat (you should have about 3/4 cup).Season pork with 2 tsp each salt and pepper and grill, covered, turning occasionally, 12 mins. Continue grilling, basting with ¼ cup sauce, until instant-read thermometer registers 63°C , 3 to 6 mins. more. Transfer Pork to cutting board and let rest at least 5 mins. before thinly slicing.Drizzle bottom pieces of rolls with 1/2 Tbsp sauce each, then make sandwiches with lettuce, peppers and pork. Drizzle with remaining sauce and add tops to make sandwiches.

      Secret Sauce: Made with mustard, brown sugar and a splash of cider vinegar, this sandwich’s sauce is inspired by South Carolina–style barbecue. It’s said that the sauce came to be when the state’s immigrant German population added mustard to the BBQ sauce created and popularised by enslaved Africans.
      Nutritional Facts: About 445 cal. 8.5g fat (1.5 g sat), 31g pro, 1 169 mg sodium, 59g carb, 4g fibre. 
      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Nutritional Facts: About 445 cal. 8.5g fat (1.5 g sat), 31g pro, 1 169 mg sodium, 59g carb, 4g fibre. READ MORE: The Potato Flight Trend Is Having A Moment — Here Are 3 Stuffed Potato Recipes You’ll LoveMore recipes to try… More

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      The Potato Flight Trend Is Having A Moment — Here Are 3 Stuffed Potato Recipes You’ll Love

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      If you haven’t caught the #bakedpotatoflight craze yet, it’s time to get on board! TikTok is buzzing over this mouthwatering trend and we’ve got three stuffed baked potato recipes you need to try right now. Created by Naomi Teal, these loaded spuds could cure your hangover, fuel you for the toughest of mornings and power your post-workout recovery. Plus, they’re decadent, delicious — but totally good for you!The Loaded Breakfast This bad boy, with shiitake mushrooms, eggs and asparagus is going to get you going. Shiitake mushrooms are great for its vitamin D and B’s. They also improve energy levels and brain function, reduce inflammation and support your immune system.

      Breakfast Stuffed Potatoes

      Start your day with this loaded breakfast spud. Packed with shiitake mushrooms, eggs and asparagus, it’s the morning boost you need to power through your day.

      Cook Time 45 minutes mins

      Course Breakfast, Lunch

      Servings 1 serving

      1 medium sweet potato40g shiitake mushrooms (sliced)handful of spinach1 tbsp coconut oil4 asparagus2 medium eggspinch of sea salt and pepper
      Bake the sweet potato at 180° for 45 minutes until completely cooked through, once cooked take out and leave the oven on.Prepare a small pan with water and bring to boil. Whilst the sweet potato is baking gently heat the coconut oil in a pan and  add the mushrooms, salt and pepper and cook on a medium heat for 2-3 minutes, take off the heat and throw in the spinach to slightly wilt.Halve your baked sweet potato and spoon out 3 tbsp from each half (still leaving some sweet potato inside), add the mushroom and spinach and then crack open each egg carefully and put into each potato half.Place on a baking tray and place in the oven, cook for 4 minutes for a medium runny yolk.Whilst they are cooking blanch the asparagus in the pan of boiling water for 3 minutes, aldente preferably, then strain. Plate the loaded potato halves and use the asparagus to dip in your yolks — oh yes!

      Keyword Viral Recipes

      READ MORE: Your Ultimate Protein Pancake RecipeThe Stuffed Potatoes Hangover CureOne too many shots last night? Restore those depleted nutrients with essential electrolytes. Cure those greasy fat cravings with healthier fats like cashews and avocado, while protein-rich turkey and black beans give your energy levels a much-needed boost.

      Protein-Rich Stuffed Potatoes

      Recharge with this nutrient-packed spud. Essential electrolytes, healthy fats from cashews and avocado, plus protein-rich turkey and black beans will restore your energy and curb cravings.

      Prep Time 20 minutes minsCook Time 40 minutes mins

      Course Lunch, Side Dish

      Servings 1 serving

      1 sweet potato125g minced turkey or finely diced breast8 cherry tomatoes1 tsp apple cider vinegar½ tsp garlic finely choppedpinch of chilli powderpinch of smoked paprika½ tsp brown miso paste2 tbsp coconut oil50g black beans3g coriander choppedpinch of salt and pepperGuacamole½ avocado½ lime juiced3g coriander choppedpinch of salt and pepperfresh red chilli a few thin slices to garnishCashew Cream50g raw cashews½ tsp tahini1 lemon juicedpinch of salt and pepper
      Soak the cashews in a bowl with boiling water for 20 minutes.Wash then bake the potato at 180°C for 45 minutes until completely cooked through. Whilst the potato is baking, slowly heat the coconut oil in a pan and add the garlic and turkey, gently cook for 5 minutes. Then add the beans, chilli, paprika, vinegar, miso, salt, pepper and cook for a further 10 minutes on a low heat. Take off the heat and add the chopped coriander.Cashew cream: drain the cashews and blend all the ingredients together in a blender or Nutri-bullet until smooth.Guacamole: spoon out the flesh from the avocado and mash it in a small bowl with a fork and then mix in the remaining ingredients.Halve the baked potato, spoon out 2 tbsp from the middle of each half and add it to the beans and tomatoes, combine and spoon back into the skins.Add a generous spoonful of guacamole and cashew cream on top — don’t forget those fresh chilli slices for an extra kick!

      Keyword Viral Recipes

      READ MORE: Try This Easy One-Pot Chicken, Basil And Tomato Orzo Recipe For Dinner Tonight The Post-Workout Fuel The potassium in the potato helps to prevent lactic acid build-up, which causes muscle cramps. The quinoa and black beans are essential proteins for muscle repair.

      Post-Workout Stuffed Potatoes

      Feeling drained after your workout? This stuffed baked potato is your perfect post-exercise snack. Packed with potassium to prevent muscle cramps and quinoa with black beans for essential protein, it’s designed to aid muscle recovery and replenish your energy.

      Cook Time 43 minutes mins

      Course Snack

      Servings 1 serving

      1 medium baking potato25g quinoa3 dried apricot diced1 hand full fresh parsley½ hand full fresh mint¼ red onion finely diced5 cherry tomatoes halved1 tsp lemon juice1 tsp apple cider vinegar1 tsp extra virgin olive oil¼ can can black beans rinsed2 tbsp tomato sauce2 tsp mayonnaise you can use vegan mayo1 spring onion dicedsproats for toppingpinch of sea salt and pepper
      Bake the potato at 180*C for 45 minutes until completely cooked through. Whilst the potato is baking boil the quinoa for 10 – 15 minutes until done, then drain.Finely chop the parsley and the mint and mix with the quinoa along with the apricot, tomatoes, onion, lemon juice, vinegar and olive oil — combine.Halve the potato and and top with the quinoa mixture, some tomato sauce, black beans, mayonnaise, spring onion and sproats.

      Keyword Viral Recipes

      Editor-Approved Potato Flight Combos:Our editors are all in on the potato flight trend and these are the combos we’re currently obsessed with:Gotlhokwang Angoma-Mzini, Editor: Caramelised onions and mushrooms with finely chopped red, yellow and green peppers, spicy mince and a gooey cheese topping.Kelleigh Korevaar, Managing Editor: Think disco fries with a twist—spring onion, creamy chilli sauce, mozzarella and maybe a bit of crispy bacon for that extra protein boost.Michelle October, Features Editor: A mix of chicken mayo, green onion, spinach, chilli flakes and crispy onions on top for crunch.Chamain van Zyl, Online Editor: Aromat and sour cream on a baked potato, always a win. But to elevate it, try taco-spiced mince, guacamole, sour cream and a fresh salsa salad. Pure bliss!Looking for more recipes? More

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      A Punchy, Citrusy Salad To Usher In Spring

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      Warmer days call for lighter meals – that’s right! And what better day to welcome spring than with this Naartjie, Fennel and Prawn Salad from Chef Monché Muller’s Harvest Table. Easy-to-prep and packed with contrasting flavours (not forgetting those nutrients!), the salad merges the sweet flavours of naartjies (packed with antioxidants such as flavonoids and carotenoids), the crispness of fennel (full of potassium, sodium, phosphorus and calcium) and the firm, but tender texture of lightly cooked prawns (calcium, phosphorus, potassium, vitamin A, vitamin E). Grab your fork and let’s unlock some new flavours together!

      READ MORE: The Healthy & Crunchy Watercress Salad That’s Perfect For Summer Lunches

      Naartjie, Fennel and Prawn Salad

      Naartjie, Fennel and Prawn Salad

      Chef Monché Muller

      From Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Prep Time 30 minutes mins

      Course Lunch, Main CourseCuisine Healthy

      Servings 4

      Serving DishSalad Tongs1 Knife
      For the prawns12 – 16  Prawns,  deveined1  tsp Paprika ½  tsp Cayenne pepper1  tsp Minced garlic2 Tbsp ButterOlive, oil for fryingSalt, to tasteFor the dressing5 g  Chives,  finely sliced3 Tbsp White wine vinegar1  Lemon,  zested and juiced1 tsp Honey125 ml  Extra virgin olive oil½  tsp Sea salt flakesFreshly ground black pepper,  to tasteFor the salad2   bulbs Fennel,  thinly sliced100  g Watercress100 g Wild rocket3  Naartjies,  peeled and sliced1 Avocado,  cubed20 g Almonds,  toasted and roughly chopped
      Season the prawns with the spices, garlic and salt. Place a pan over a high heat and drizzle with olive oil. Sear the prawns on both sides until pink. Add the butter and toss to coat. Set aside.Make the dressing by whisking the ingredients together. Marinate the fennel in the dressing for 15 minutes.To make the salad, arrange the watercress and rocket on a large serving platter, top with the fennel, naartjies, avocado and dressing, and sprinkle with the chopped almonds.Serve with the prawns.

      NB: You will get a similar finish from using mandarines, tangerines or oranges.

      Keyword fennel, naartjie, prawns

      READ MORE: Pepper-Crusted Tuna And Salad

      Benefits of adding fruits to your salads

      Looking to spruce up your same old routine salads? Look no further than adding fruits. When combined with other fresh, seasonal produce fruit such as berries, cherries, figs, melons, berries, mangoes, peaches, nectarines, plums and your other favourites result in vibrant creations that will have your taste buds dancing with excitement. Plus, fruits introduce a natural sweetness and new textures to your salad – sans dressings or processed sugars, helping you elevate your salads to next-level nutritious.  

      About Harvest Table

      Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Chef Monchè Muller’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

      You may also like these recipes: More