Cook 5 chicken breasts in the following: 2 Tblspn crushed black pepper. Salt to taste. 1/2 tspn tumeric. 1/2 Tspn garlic flakes. 1/4 cup chopped spring onions. 1 green chillie chopped. 2 large potatoes Diced.
Cook with 1/2 cup water till dry and succulent. Add 1/2 cup chopped dhania. Chopped the chicken, potatoes. Add cubbed carrots, fetta, olives and enjoy with toast or a fresh green salad. Masala for chicken can be adjusted to your satisfaction.
2 brinjals washed and sliced lengthways (skin on) 1 red pepper deseeded cut into quarters 1 yellow pepper deseeded cut into quarters 2 sprigs fresh thyme 10 whole cherry tomatoes 3 tbsp olive or canola oil 3 cloves minced garlic 1/2 tsp red chilli flakes Salt and black pepper
Place above ingredients in a flat dish, mix well together coating the brinjals, peppers and tomatoes well. Marinate for at least 2 hours in fridge. Turn occasionally. In a grilling skillet char grill your brinjals, tomatoes and peppers for a few minutes per side, then set aside to cool. Layer brinjals, peppers and tomatoes on serving dish, cut cucumber slices add sliced gherkins, 3 pickled onions sliced, 5 pepperdews and broken pieces of feta cheese. Add 1 small red chilli and 1 small green Chilli ( optional ) Slice 1/4 red onion into slices, 2 tbsp chopped parsley. In a jug whisk together 3 tbsp olive oil. Pinch of sugar. 2 tbsp lemon juice, pinch of dried thyme, salt and black pepper. Throw dressing over salad. Serve chilled with ciabatta bread.
Frilly lettuce, sliced pineapple, sliced English cucumber, pepper dews, sliced red onion, grated mozzarella cheese, sliced tomatoes, sliced green pepper, grated carrot, green pimento olives, parsley. Mix a basic vinaigrette dressing and pour over just before serving.
HONEY LIME DRESSING Juice of 1 lime 3 tbsp. vegetable oil 1 tbsp. honey Sea salt and fresh cracked pepper, to taste 1 clove garlic, minced Dash of cayenne pepper
DIRECTIONS Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING:- Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
Submitted by Linda Venter – www.foodloversrecipes.com
Esmé’s kitchen I made this one, although with a twist, by just adjusting the ingredients a bit. 1 pint grape tomatoes 2 avocado 2 x 341 ml tins no salt or sugar added sweet corn fresh cilantro Now in the fridge, waiting for the flavors to mingle and ready for lunch TRIED AND TESTED
2 heads fresh broccoli 1 small onion ¾ cup bacon (I used the prepared kind) 1 ½ cup raisins and nuts (again, I used a raw mix) 1 cup mayonnaise ½ cup white sugar 2 tablespoons white wine vinegar
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, and your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
It’s a meal on its own or a very flavorful side dish. And it’s definitely even better the next day!