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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 Dark Chocolate & Date Fudge Is The Perfect Healthy Treat

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      This decadent twist on an old classic is bound to do the trick. This will be your go-to easy fudge recipe for anything from a date night or picnic with friends to a healthy treat for when the cravings hit.

      READ MORE: This Simple Freezer-Friendly Pulled Pork Tortilla Recipe Is Perfect For Meal Prep

      Dark Chocolate And Date Fudge Recipe

      This decadent, yet healthy dessert only has 4 grams of sugar and is the perfect treat for any occasion.

      Prep Time 15 minsCook Time 0 mins

      Course DessertCuisine American

      Servings 64 servingsCalories 51 kcal

      1 Baking pan1 Food processor
      Non-stick cooking spray1 cup pitted Medjool dates1 tsp pure vanilla extract1/4 tsp kosher salt1 3/4 cup 70 percent dark chocolate, melted1/3 cup hazelnuts, toasted, skinned, and very roughly chopped1/4 tsp flaky salt
      Lightly spray a 20x20cm baking pan. Line with parchment paper, leaving an overhang on two sides; spray paper.Soak dates in boiling water for 10 min; reserve ½ cup liquid, drain, and transfer to a food processor along with vanilla extract and kosher salt.Add ¼ cup reserved liquid and puree, scraping down the sides and adding additional reserved liquid as necessary to blend, until smooth. Add chocolate and puree until smooth.Transfer mixture to the prepared pan, top with hazelnuts and ¼ tsp flaky salt. Refrigerate until set, at least 2 hours. Cut into 2.5cm squares. Store in the refrigerator for up to 2 weeks.

      Keyword chocolate, healthy

      *This article was originally published on Women’s Health US 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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      Umm, These Vegan Pizzas Might Even Taste Better Than The Real Thing

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      There are many upsides to following a vegan diet — plenty of fruits, vegetables, and fibre-rich nuts and legumes. But one major downside? No vegan pizzas. At least, not at most restaurants.
      I mean, seriously, finding a good vegan pizza is kind of like spotting a unicorn in the wild — it’s the stuff of legends! Luckily, these 20 vegan pizzas will satisfy even the most dedicated cheese-lover. Don’t believe me? Get ready to have your mind totally blown.
      Vegan Green Goddess Pizza
      Okay, so this pizza doesn’t actually include green goddess dressing, but it is jam-packed with green veggies layered on a basil white hummus spread.Per serving (1 slice): 332 calories, 8.9 g fat (1.1 g saturated), 18.8 g carbs, 4 g sugar, 793 mg sodium, 7.9 g fibre, 13.5 g proteinREAD MORE: The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now
      Skinny Mexican Avocado Pizza
      Wait, avocado pizza? My dreams have come true. This pizza is like a fiesta on a plate.Per serving: 171 calories, 4.1 g fat, 28.4 g carbs, 2.1 g sugar, 4.5 g fibre, 5.8 g protein
      Socca Pizza
      Yes, socca sounds super fancy—rest assured, it’s not. It just means that instead of wheat flour, the crust is made from chickpea flour. (Hello, gluten-free pizza crust.) Think of it as a chickpea pancake topped with your favourite veggies and cashew cheese.Per serving (1/2 pizza): 364 calories, 35.3g carbs, 6.6g fibre, 12.6g protein
      Summer Red Curry Naan Pizza
      Curry, naan, and pizza—three of the tastiest things ever. Add fresh summer vegetables and you have the perfect quick and light meal.Per pizza: 540 calories, 11.8 g fat (2 g saturated), 83.5 g carbs, 11 g sugar, 1178.5 mg sodium, 12.4 g fibre, 15 g protein
      Best Homemade Vegan Pizza
      This veggie vegan pizza will convert even the biggest skeptic who believes there’s no such thing as pizza without real cheese.Per serving (1 slice): 230 calories, 7.6 g fat, 35.8 g carbs, 3.3 g sugar, 6.7 g fibre, 9.7 g protein
      Vegan Berbere Chickpea Pizza
      It may not be your first instinct to top a pizza with this Ethiopian spice blend, but it makes for an incredibly flavorful meal. Plus, the creamy tahini dressing adds a cool, tasty texture.Per serving: 438 calories, 9 g fat, 72 g carbs, 5 g sugar, 896 mg sodium, 13 g fibre, 17 g protein
      BBQ Chickpea And Cauliflower Pizza
      Can we talk about this pizza for a minute? It combines all the tangy goodness of barbecue in a vegan pizza.Per serving (1 slice): 495 calories, 16.1g fat (2.5g saturated), 78.9g carbs, 19.3g sugar, 1548mg sodium, 8.9g fibre, 13.3g proteinREAD MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing
      Lemon Herb Socca Pizza
      Okay, who would have thought to add lemon to pizza? But combined with fresh herbs like basil, tarragon, and oregano, you have a zippy, zesty treat.Per serving (1/4 pizza): 279 calories, 16 g fat (4 g saturated), 18.8 g carbs, 4 g sugar, 391.5 mg sodium, 3.5 g fibre, 14 g protein
      Flatbread Pizza With Hummus
      If you’re wondering what to do with all your spring and summer vegetables, try this flatbread pizza. It’s fast and easy, making it a perfect weeknight meal.Per serving: 405 calories, 7 g fat, 68 g carbs, 14 g sugar, 437 mg sodium, 9 g fibre, 15 g protein
      Pizza Bites With Pesto
      How cute are these little pizzas? You get a little pesto, sautéed mushroom, tomato, and crispy dough all in one bite.Per serving: 136.5 calories, 8 g fat (1 g saturated), 15 g carbs, 3 g sugar, 239 mg sodium, 2 g fibre, 4 g protein
      Roasted Garlic And Portobello Mushroom Vegan Pizza
      Garlic and mushrooms make this vegan pizza a classic, not to mention, an easy weeknight dinner.Per serving (1/4 pizza): 237 calories, 6 g fat, 40 g carbs, 3 g sugar, 356 mg sodium, 2 g fibre, 7 g protein
      Sicilian Cauliflower Pizza
      Braised cauliflower, sun-dried tomatoes, golden raisins, and red pepper flakes—this vegan pizza hits all the major flavours. Add a couple of dollops of almond ricotta, and your taste buds will thank you.Per serving: 224 calories, 5g fat (1g saturated), 33g carbs, 16g sugar, 334mg sodium, 6g fibre, 9g protein
      Spinach Artichoke Pizza
      Think of this vegan pizza as your ultimate comfort food. Who can pass up the combo of spinach artichoke and pizza? Definitely not me.Per serving: 177 calories, 6g fat (1g saturated), 26g carbs, 1g sugar, 555mg sodium, 4g fibre, 7g protein
      Stovetop Pizza With Avocado And Roasted Cherry Tomatoes
      Don’t want to turn on your oven but still craving pizza? No worries: Your stovetop works just as well for this pie.Per serving: 911 calories, 28 g fat (4 g saturated fat), 149 g carbs, 3 g sugar, 1836 mg sodium, 17 g fibre, 22 g protein
      Sweet Potato Pizza Bites
      These mini sweet potato and pesto pizzas are a genius way to get your pizza and veggie fix. Plus, they make great party apps.Per serving: 48 calories, 2 g fat, 6 g carbs, 1 g sugar, 109 mg sodium, 1 g fibre, 1 g proteinREAD MORE: This Tasty Super Greens Pie Is The Best Way To Sneak In Your Veggies
      BBQ Chickpea Pizza
      You can’t have too many chickpeas or too much BBQ, so go ahead and make this vegan pizza the next time you need a satisfying dinner.Per serving (1/4 pizza): 301 calories, 6 g fat, 51 g carbs, 8 g sugar, 417 mg sodium, 10 g fibre, 12 g protein
      Thai Chickpea And Veggie Pizza
      Want to switch up your regular pizza? Try adding some Thai flavours and peanut sauce. Your taste buds will thank you.Per serving: 468 calories, 0 g fat, 14 g carbs, 8 g sugar, 57 mg sodium, 4 g fibre, 2 g protein
      Vegan Deep-Dish Pizza
      Just because you’re vegan doesn’t mean you have to give up deep-dish pizza, too. And while the thought of making pizza dough from scratch may make you nervous, don’t worry. This recipe is insanely easy.Per serving: 341 calories, 3 g fat, 66 g carbs, 6 g sugar, 540 mg sodium, 85 g fibre, 11 g protein
      Vegan Tortilla Vegetable Pizza
      Super-crispy pizza topped with spicy sauce? Sign me up. You’ll get two of your five servings of veggies for the day with this vegan pizza recipe.Per serving (1 pizza): 181 calories, 30g carbs, 5g fibre, 7g protein
      Vegan Greek Pizza
      If you’re a fan of Mediterranean flavours, you’re going to love this vegan Greek pizza. I’d totally opt for this over a Greek salad any day.Per serving: 470 calories, 19.2g fat (2.5g saturated), 66.1g carbs, 1.1g sugar, 1331mg sodium, 11g fibre, 14.7g proteinThis article was originally published on www.womenshealthmag.com  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 Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

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      Looking for a healthy food take on chocolate cake? This light chocolate cake is gorgeous and moist as is, with no need for sugary ganache or icing.
      Chocolate cake can be deadly for your kilojoule count, since it’s packed with sugar, refined flour and oil. But you can easily substitute for a higher fibre flour, like oat or chickpea flour, that doesn’t compromise on texture and flavour. Also, try substituting sugar for honey or another sugar-free alternative for a sweet, decadent treat that won’t break the kilojoule bank.
      READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?
      What You Need

      250g cooked beetroot
      200g butter
      200g 70% dark chocolate
      4 tbsp hot espresso
      135g wholewheat flour
      1 tsp baking powder
      3 tbsp cocoa
      5 free-range eggs, separated
      150g castor sugar or sugar replacement

      READ MORE: 5 Mistakes Almost Everyone Makes When They Start New Year’s Resolution Diets
      Method

      Preheat the oven to 180°C.
      Grease a 20cm nonstick cake tin with a little Spray and Cook and line the bottom of the tin with baking paper.
      Purée the beetroot in a food processor.
      Heat the butter and chocolate in a microwave for 10 seconds at a time, or until just melted, then pour in the hot coffee and leave to cool slightly.
      Sift the flour, baking powder and cocoa in a bowl and set aside.
      Separate the eggs, then whisk the yolks in a bowl until frothy.
      Stir the eggs into the chocolate and butter mixture and fold in the beetroot.
      Whisk the egg whites until stiff peaks form, then fold in the sugar.
      Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
      Pour the batter into the tin and bake for 40 to 45 minutes, or until a skewer inserted into the cake comes out clean.

      SERVES 8. Per 158g serving: 2 215kJ, 34g fat (20g sat), 48g carbs, 140mg sodium, 4g fibre, 9g protein
      READ MORE: Exactly How To Make The Perfect Pizza On The Braai 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