style="font-size:15px;"> SERVES 4
350g red and yellow cherry tomatoes, halved
250g tub bocconcini cheese
15ml torn fresh basil
2 avocados, halved, stoned, peeled and sliced
140g prosciutto slices
sea salt and freshly ground black pepper, to taste
DRESSING
2 cloves garlic, crushed
30ml finely chopped capers
60ml extra virgin olive oil
30ml balsamic vinegar
pinch of sugar
METHOD
Arrange the tomatoes and bocconcini on a large serving platter. Scatter the basil over them and add the avocado and prosciutto.
For the dressing, mix all the ingredients until the sugar has dissolved, then drizzle it over the salad. Serve with mini ciabatta breads or any lovely low GI bread of your choice.
Siba’s tip…
To complement the capers in the dressing, you can also add a few sprigs of caperberries, which are the mature fruit of the caper bud, to your spread.
JUICY MEATBALL PITAS
PITAS ARE USUALLY OUR WEEKEND OR PICNIC THING, FOR THE OBVIOUS REASON THAT THEY’RE EASY TO MAKE, CONVENIENT TO PACK AND NO TROUBLE TO TRANSPORT IN A PICNIC BASKET. THEY ALSO MAKE A HANDY SCHOOL AND WORK LUNCH, BUT THE INGREDIENTS MUST BE PACKED SEPARATELY AND ASSEMBLED WHEN READY TO EAT OTHERWISE THE PITA BREAD WILL BECOME SOGGY.
PREPARATION TIME: 20 MIN
COOKING TIME: 25 MIN
SERVES 4
500g lean beef mince
2 onions, very finely chopped
2 cloves garlic, crushed
1 red pepper, grated
150ml fine dried breadcrumbs
30ml barbecue seasoning
30ml ground coriander
30ml ground cumin
handful fresh coriander, chopped
salt and pepper
30ml canola oil
SERVE WITH
30ml butter
4 pitas
60ml rocket
1 medium red onion, halved and thinly sliced
125g cherry tomatoes, halved tzatziki (see recipe on 162)
METHOD
Place all the meatball ingredients together (except for the oil) in a large bowl and mix well to combine. Take one heaped tablespoon of the mixture and roll it in your hands to form a ball. Repeat with the rest of the mixture.
Heat the oil in a large non-stick frying pan. Add the meatballs and fry until golden brown on all sides. Cover the pan, reduce the heat to medium and cook for 5 minutes or so until cooked through.
To serve, spread the butter on either side of each pita. Heat a large non-stick frying pan and toast the pitas for about 2 minutes on each side until warm and puffed up. Cut in half and fill with rocket, red onion slices, tomatoes, meatballs and tzatziki.
Siba’s tip…
If your frying pan does not have a lid to match, cover it with foil. To make the breadcrumbs, remove the crusts of 4 slices of brown bread and place them on a baking tray. Bake in a preheated oven at 200°C for 5 minutes. Allow to cool slightly and then blitz in a food processor to turn into crumbs.
CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE
CREAM CHEESE + SPINACH RAVIOLI
MAKING FRESH PASTA FROM SCRATCH IS A FULFILLING EXPERIENCE AND I REALLY ENJOY DOING IT, ESPECIALLY WHEN I HAVE FREE TIME TO SPEND WITH MY KITCHEN-LOVING AND INQUISITIVE SON, LONWABO. IT’S A BIT OF A LABOUR OF LOVE, BUT THE RESULT IS A WORLD APART FROM DRIED PASTA. ALL YOU NEED IS A PASTA MACHINE AND A BIT OF TIME. AND, THE PASTA ITSELF ONLY REQUIRES THREE STAPLE INGREDIENTS AND WATER, THAT’S IT! THEN IT’S THE FILLING, WHICH IS UNCOMPLICATED.
PREPARATION TIME: 40 MIN
CHILLING TIME: 15 MIN
COOKING TIME: 5 MIN
SERVES 4
500ml cake wheat flour
5ml salt
2 large eggs, beaten
60ml water
FILLING
250g tub cream cheese
500g spinach, thoroughly washed and wilted
salt and freshly ground black pepper, to taste
1 egg white
BURNT BUTTER SAGE SAUCE
130ml butter
30ml fresh sage
SERVE WITH
75g pine nuts, toasted
METHOD
Mix the flour and salt together in a bowl. Tip onto a clean working surface and make a hollow in the centre. Pour the beaten eggs into the hollow and mix using a fork or your hands, until well combined. Add water, a little at a time, to form a pliable
