Pure

DETOX AND REJUVENATE WITH NATURAL FOODS

BERRY AND WATERMELON CRUSH

This makes a refreshing tonic against summer blazes – chill the fruit and semi-freeze the juice for a slushy effect.

• juice of 2 limes or 1 lemon
• 2 cups (500 ml) cubed watermelon, seeds and all
• 400 g strawberries, washed and hulled
• 2 cups (500 ml) diced fresh pineapple
• 3 cups (750 ml) cranberry juice
• 2 t (10 ml) grated fresh ginger

1. Liquidise all the ingredients in a food processor or blender until smooth and serve chilled.

Serves 2–4

DR JUICE

This is my favourite Saturday-morning tonic, usually bought from an eponymous market stall. Best if made with chilled ingredients. – Sonia

• 1 small cucumber, washed
• 2 green apples, washed
• ¹⁄₂ pineapple, peeled and chopped
• knob fresh ginger, peeled
• 1 unwaxed lemon, washed and chopped, peel and all
• 1 bulb fennel, washed, leaves and all
• 1 small ripe avocado, chopped

1. Juice all the ingredients except the avocado.
2. Put the juice and avocado in a liquidiser or use a stick blender to blend until smooth and frothy. Serve immediately.

Serves 2

VIRGIN MARY

Rinse all the ingredients for this refreshing tomato cocktail first and chill before drinking.

• 6 very ripe tomatoes
• 1 small cucumber, peeled
• 3 stalks celery
• 1 large sweet red pepper, deseeded
• 3 medium carrots, peeled
• 8 radishes or handful of watercress
• 1 small unwaxed lemon, peeled and flesh chopped
• 1 T (15 ml) olive oil
• pinch of cayenne pepper

1. Juice all the ingredients except the olive oil and cayenne pepper, which are stirred in just before serving.

Serves 4

SPANISH STUFFED TOMATOES

Light, refreshing and perfect for midsummer when tomatoes are at their luscious best.

• 8 medium ripe but firm tomatoes
• ¹⁄₂ cup (125 ml) olive oil
• 1 small sweet pepper, deseeded and finely chopped
• handful of flat-leaf parsley, chopped
• grated zest of ¹⁄₂ lemon
• 1 small onion, peeled and finely chopped
• 2 t (10 ml) crushed fresh garlic
• 1 small mild chilli, deseeded and finely chopped (optional)
• 1 t (5 ml) sweet paprika
• 2 t (10 ml) saffron threads, soaked in 2 T (30 ml) boiling water
• salt and pepper
• 75 g risotto rice

1. Preheat the oven to 180 °C.
2. Slice the stem ends off the tomatoes to create little caps. Use a spoon to scoop out the flesh and seeds without damaging the sides and put the shells in a roasting tin smeared with a little of the olive oil. Reserve the flesh.
3. Use a blender to purée the pepper, parsley, lemon zest, onion, garlic, chilli (if using), tomato flesh and the remaining olive oil with the paprika and saffron water. Season to taste.
4. Stir in the rice and spoon into the tomato shells, filling them to three-quarters full. Put their little caps back on and pour whatever liquid remains around the tomatoes.
5. Bake for 30–45 minutes until the rice is cooked. Serve hot or cold with a simple salad and some bread.

COOK’S TIP:

Make a faster, cold version by mixing 2 cups (500 ml) cold cooked rice with chopped green olives, grated lemon zest, shredded basil, 3 T (45 ml) chopped preserved lemon, 2 T (30 ml) sultanas and 2 T (30 ml) toasted pine kernels. Season well with olive oil, salt and pepper and fill raw tomato shells.

Serves 4

BEETROOT, ROCKET AND ORANGE SOUP

This is good hot or cold, garnished with some diced pickled beetroot and julienned orange zest.

• 2 T (30 ml) olive oil
• 1 medium red onion, peeled and finely chopped
• 4 large beetroot, peeled and chopped
• 1 stalk celery, diced
• 1 large potato, peeled and diced
• 50 g rocket leaves
• julienned peel and juice of 2 oranges (reserve peel for garnish)
• 3 cups (750 ml) vegetable stock
• salt and pepper
• GARNISH
• 4 t (20 ml) cold sour cream or Greek yoghurt
• ¹⁄₂ cup (125 ml) diced pickled beetroot

1. Add all the soup ingredients except the julienned peel to a large pot and cook for about 40 minutes until soft.
2. Remove from the heat and purée with a stick blender. Season well and serve hot or leave to chill completely before refrigerating.
3. Serve garnished with a little sour cream or Greek yoghurt, diced pickled beetroot and the julienned orange peel.

Serves 4

GAZPACHO

Make this summer soother from Spanish Andalusia using tomato passata or juice, and chill for at least 4 hours for best results.

• 1 cucumber, peeled, deseeded and chopped
• 3 large, very ripe tomatoes, or 1 x 400 g can chopped tomatoes in juice
• 1 medium red onion, peeled and chopped
• 1 green sweet pepper, deseeded and chopped
• 2 t (10 ml) crushed fresh garlic
• ¹⁄₄ cup (60 ml) fresh white breadcrumbs
• 1 cup (250 ml) cold water
• 1 cup (250 ml) tomato juice or passata
• 1 T (15 ml) red wine vinegar
• 1 T (15 ml) lemon juice
• ¹⁄₄ cup (60 ml) extra-virgin olive oil
• 1 t (5 ml) tomato concentrate
• salt and pepper
• GARNISH
• 2 T (30 ml) each of diced peeled cucumber, onion and green or red sweet pepper
• ¹⁄₄ cup (60 ml) croutons

1. Combine all the soup ingredients in a large bowl and allow to stand for 30 minutes. Then process cupfuls at a time until smooth. Stir well, cover and refrigerate until very cold.
2. Taste for seasoning as cold dulls the taste. Serve in chilled bowls with some of the garnish sprinkled over.

Serves 4–6

HOT AND SOUR SOUP WITH SHIITAKE, TOFU AND WATERCRESS

• 6 cups (1.5 litres) strong vegetable stock
• 4 slices fresh ginger
• 1 stalk lemongrass
• 3 T (45 ml) dark soy sauce
• 5 T (75 ml) rice vinegar
• 2 t (10 ml) sesame oil
• 4 fresh or rehydrated dried shiitake mushrooms, thinly sliced
• 250–300 g firm tofu, cubed
• 1 small Thai chilli, finely sliced
• 50 g watercress, chopped
• 4 spring onions, finely sliced on the diagonal

1. Simmer the stock with the ginger and lemongrass in a large pot for 20 minutes and then scoop out the ginger and lemongrass.
2. Season the soup with the soy sauce, rice vinegar and sesame oil, add the mushrooms and cook for 5 minutes.
3. Divide the tofu, chilli, watercress and spring onions between deep bowls and pour over the hot soup. Serve immediately.

Serves 4–6

QUICK PEA AND GREEN APPLE SOUP WITH TARRAGON YOGHURT

This soup is a vivid emerald green, and is delicious hot or cold. Use frozen petits pois.

• 8 spring onions, white parts only, very thinly sliced
• 2¹⁄₂ cups (625 ml) frozen peas
• 2 Granny Smith apples, peeled, cored and chopped
• 2 T (30 ml) unsalted butter or olive oil
• 4 cups (1 litre) vegetable stock
• salt and ground white pepper
• 2 T (30 ml) Greek yoghurt
• 1 t (5 ml) dried or chopped fresh tarragon

1. Cook the spring onions, peas and apples in the butter or olive oil in a large pot over medium heat for 10 minutes.
2. Add the stock and seasoning and simmer for 15–20 minutes over a gentle heat.
3. Use a stick blender to liquidise and serve with a little yoghurt and tarragon as garnish.

Serves 4

GRILLED NECTARINE, BUFFALO MOZZARELLA AND ROCKET

• 2 firm, ripe nectarines
• 1 ball buffalo mozzarella
• ¹⁄₂ cup (125 ml) pecan nuts, lightly toasted and snapped in half
• 100 g rocket leaves
• olive oil and balsamic vinegar or vino cotto for dressing
• salt and pepper

1. Heat a griddle pan until very hot. Halve and stone the nectarines and grill cut-side down until lightly charred.
2. Tear the mozzarella ball into chunks, toss with the pecan nuts, rocket leaves and grilled nectarines in a serving bowl and dress lightly with olive oil and balsamic vinegar or vino cotto. Season and serve.

Serves 4

FRESH FIG, ASPARAGUS AND POMEGRANATE SALAD

If you’re lucky enough to find fresh white and green asparagus in season, use both. The colours of this salad are sensational.

• 24 fresh asparagus spears (green, white or half/half of each)
• 2 x 120 g pillow packs baby leaf and herb salad
• handful of mixed fresh herbs: chervil, basil, dill, mint, chives and parsley
• handful of beetroot sprouts (optional)
• 8 ripe figs, wiped clean
• 1 cup (250 ml) Rosa tomatoes
• 2 logs chèvre (goat’s cheese) in black pepper, broken into chunks
• ¹⁄₂ cup (125 ml) pomegranate rubies
• fruity extra-virgin olive oil and aged balsamic vinegar for dressing
• salt and pepper

1. Trim the stems of the asparagus spears and blanch each kind separately in plenty of salted boiling water until just tender – no more than 3 minutes. Remove and immediately plunge into iced water for 20 seconds to stop cooking and retain colour and texture. Cool completely.
2. To serve, arrange the leaves and herbs on plates and then divide the remaining ingredients evenly between four plates. Drizzle with olive oil and balsamic vinegar, season and serve immediately.

Serves 4

GLUTEN-FREE WRAPS WITH BEAN CHILLI, BROWN RICE, CARROTS, PEPPERS AND GUACAMOLE

The list of ingredients may seem long, but trust us when we say this recipe is the ultimate in speed and ease. Set the accompaniments out in little bowls for everyone to help themselves. Some like their guacamole – or Mexican avocado dip – smooth, some like it chunky. Mash or chop, it’s up to you. Classic with tomato salsa and nachos.

• BEAN CHILLI
• 1 large onion, peeled and finely chopped
• 1 T (15 ml) crushed fresh garlic
• 2 T (30 ml) olive oil
• 2 T (30 ml) smoked paprika
• 2 T (30 ml) ground cumin
• 2 T (30 ml) red wine vinegar
• 2 T (30 ml) brown sugar
• 2 x 400 g cans red kidney beans, rinsed and drained
• 2 x 400 g cans chopped tomatoes, any flavour
• salt and pepper
• GUACAMOLE
• 1 large ripe avocado, peeled and chopped or mashed
• 1 small tomato, deseeded and finely chopped
• 1 small red onion, peeled and very finely chopped
• 2 T (30 ml) finely chopped fresh coriander, leaves only
• 1 T (15 ml) fresh lime or lemon juice
• 1 T (15 ml) red wine vinegar
• 1 small green chilli, deseeded and very finely minced
• ¹⁄₂ t (2.5 ml) salt
• ground black pepper
• 4–6 gluten-free wraps
• 2 cups (500 ml) cooked brown rice or other grain
• 2 cups julienned carrots
• 1 large sweet pepper, deseeded and cut into strips
• 6 radishes, thinly sliced

1. To make the bean chilli, cook the onion and garlic in the olive oil in a pot until the onion is soft.
2. Add the spices, cook for a further 3 minutes, then add the vinegar, sugar, beans and tomatoes. Simmer for 15–20 minutes until thick. Season well.
3. To make the guacamole, mix all the ingredients together using a fork, until very well incorporated. Taste for seasoning and adjust. Keep cold until needed, but use on the day of making.
4. Serve the bean chilli with wraps, accompaniments and the guacamole for everyone to roll their own.

Serves 4–6

CAPONATA

Make this in summer when aubergines (eggplants) and tomatoes are abundant, cheap and at their best. It is a tangy sweet and sour Sicilian speciality that keeps for several days in the fridge.

• 3 large aubergines, washed and chopped into chunks
• ³⁄₄ cup (180 ml) olive oil
• 2 red onions, peeled and thinly sliced
• 4 large ripe tomatoes, quartered
• 2 t (10 ml) capers, drained and rinsed
• 3 T (45 ml) sultanas
• 4 stalks celery, chopped
• 50 ml red wine vinegar
• salt and pepper
• 2 T (30 ml) pine kernels, toasted
• fresh crusty bread to serve

1. Slowly cook the aubergines in the olive oil in a large frying pan until soft. Remove with a slotted spoon and set aside. Add the onions and cook slowly over low heat until soft and translucent.
2. Add the tomatoes and cook until they collapse, before adding the aubergines and the remaining ingredients except the pine kernels. Season well and cook for 20 minutes.
3. Stir in the pine kernels and allow to cool before serving with crusty bread.

Serves 4

ROAST PEAR, PECAN AND CRANBERRY SALAD WITH HONEY AND SESAME VINAIGRETTE

Satisfy your craving for sweet, tangy and crunchy with pure, healthy ingredients.

• 4 pears, cored and quartered
• 100 g organic pecan nuts
• 1 T (15 ml) olive oil (use hazelnut or walnut oil if you have)
• salt and pepper
• 4 handfuls of crunchy Italian salad mix with some bitter leaves like endive and radicchio
• ³⁄₄ cup (180 ml) dried cranberries
• HONEY AND SESAME VINAIGRETTE
• 2 T (30 ml) honey
• ¹⁄₄ cup (60 ml) red wine vinegar
• 1 T (15 ml) sesame oil
• 1 T (15 ml) sesame seeds, toasted
• 3 T (45 ml) olive oil
• salt and pepper

1. Preheat the oven to 200 °C. Put the pear slices and pecan nuts on a baking tray and drizzle lightly with the olive oil. Season lightly and roast until the pears and nuts are golden brown. (You will have to remove the nuts before the pears, otherwise they’ll scorch.)
2. Whisk together all the vinaigrette ingredients.
3. Arrange the salad mix, pears, nuts and cranberries on plates, drizzle over the dressing and serve.

Serves 4

CHICORY, WILTED RED ONION AND WHITE BEAN SALAD

Add grilled halloumi slices to make this a more substantial meal.

• 2 x 410 g cans cannellini or white kidney beans
• 3 T (45 ml) red wine vinegar
• ¹⁄₂ t (2.5 ml) salt
• 2 medium red onions, peeled and very thinly sliced
• 1 T (15 ml) Dijon mustard
• 100 ml extra-virgin olive oil
• salt and pepper
• 4 large handfuls of Italian salad leaf mix with bitter leaves like chicory, curly endive and radicchio
• 12 green olives, chopped, or 1 T (15 ml) capers in brine, rinsed and patted dry
• 12 sundried tomato halves, snipped into strips

1. Rinse and drain the beans and set aside.
2. Pour the vinegar and salt over the sliced onions and allow to stand for 20 minutes. Drain, reserving the vinegar.
3. Whisk the reserved vinegar with the mustard, olive oil and seasoning (remember it’s got salt in it already) until creamy.
4. Arrange the leaves on plates, scatter over the olives or capers, sundried tomatoes and onions, spoon over the beans and drizzle with the dressing.

Serves 4

WATERMELON CARPACCIO WITH AVOCADO, RED ONIONS AND OLIVES

This is summer loving on a plate – use watermelons when they are at their sweetest. I sometimes cut the watermelon into little hearts if I want to show some love. – Jade

• ¹⁄₄ small watermelon, chilled
• 1 red onion, peeled
• 1 avocado
• ¹⁄₂ cup (125 ml) black olives, pitted
• handful of baby leaves or wild rocket
• juice of ¹⁄₂ lemon
• 2 T (30 ml) extra-virgin olive oil
• salt and freshly ground black pepper

1. Slice the watermelon as thin as possible, carpaccio-style, and arrange on a serving plate.
2. Slice the red onion thinly in rings, separate and scatter over the watermelon to create a layered effect.
3. Halve the avocado and scoop out the flesh with a spoon onto the onion.
4. Scatter over the olives and pile the leaves in the centre.
5. Mix the lemon juice, olive oil, salt and pepper and pour over the salad.

Serves 4

LEAF WRAPS

To ease off the weekend’s excesses and sail into the week, my mom and I decided to eat ‘raw’ every Monday. It soon became quite a challenge – how to keep the flavours and textures exciting, energy and humour levels high and taste buds from feeling ‘cooked’? The answer lies wrapped up in this recipe. – Jade

• 2 large cos lettuce or spinach leaves
• 1 avocado, sliced
• ¹⁄₂ juicy ripe tomato, diced
• 6 olives, pitted and flesh torn in half
• handful of chickpea sprouts
• handful of coriander leaves
• sea-salt flakes or gomasio (see page 185)

1. Choose two leaves each about the size of your palm; rinse, dry and place on a plate.
2. Layer with the avocado, tomato, olives and, lastly, the sprouts and coriander. Season, roll up and snack away!

Serves 1

VIETNAMESE ASPARAGUS WITH PINEAPPLE, COCONUT MILK AND ROAST PEANUTS

Using low-fat coconut milk makes this a guilt-free treat – serve with glass noodles for a tasty snack.

• 450 g fresh asparagus spears, stalks trimmed
• 1 pineapple, peeled and chopped into 2 cm chunks
• 2 t (10 ml) crushed fresh garlic
• 1 small red onion, peeled and finely chopped
• ¹⁄₂ can (200 ml) low-fat or light coconut milk
• ¹⁄₂ t (2.5 ml) sugar
• 1 small red chilli, halved diagonally
• 2 T (30 ml) sesame oil
• 2 T (30 ml) chopped fresh mint
• ¹⁄₄ cup (60 ml) roasted shelled peanuts

1. Place all the ingredients except the mint and peanuts in a saucepan and simmer for 10 minutes until just tender.
2. Sprinkle over the mint and peanuts and serve hot over glass noodles.

Serves 4

SWEET AND SOUR BULGUR WITH BEETROOT, SPINACH, FETA, APRICOTS, PUMPKIN SEEDS AND SULTANAS

This is a jolly, colourful rainbow of a dish with heaps of taste and texture.

• 2 T (30 ml) orange juice
• 1 T (15 ml) red wine vinegar
• ¹⁄₄ cup (60 ml) olive oil
• salt and pepper
• 1 cup (250 ml) bulgur or couscous, prepared according to package instructions, or dehusked millet cooked in 2 cups (500 ml) vegetable stock until fluffy
• 4–6 small pickled beetroot, diced
• large handful of baby spinach leaves, destalked and torn
• 2 wheels feta, crumbled
• 6 soft dried apricots, snipped with scissors
• 2 T (30 ml) pumpkin seeds
• 2 T (30 ml) sultanas

1. Whisk together the juice, vinegar, olive oil and seasoning and set aside.
2. Toss the remaining ingredients together, drizzle over the dressing and serve at room temperature.

Serves 4

THAI CUCUMBER SALAD

Asian salad dressings generally contain no oil, but you can add 1 T (15 ml) sesame oil for flavour.

• 2 t (10 ml) sugar or honey
• 1 T (15 ml) lime juice
• 1 T (15 ml) sesame seeds, toasted
• 1 small cucumber, halved lengthways, deseeded and sliced
• 2 handfuls (about 150 g) of bean sprouts, rinsed
• 4 spring onions, finely sliced
• 1 small red chilli, finely sliced
• 1 cup (250 ml) shredded green cabbage
• handful each of fresh mint, coriander and basil leaves
• ¹⁄₂ cup (125 ml) roasted peanuts, coarsely chopped

1. Dissolve the sugar or honey in the lime juice and stir in the sesame seeds.
2. Combine all the salad ingredients and toss with the dressing. Serve immediately.

Serves 4

THAI GREEN VEGETABLE CURRY

Make the most of tender young vegetables with this recipe, which bathes just-cooked vegetables in a lightly spiced low-fat coconut milk. Serve with rice or rice noodles.

• 2 cups (500 ml) low-fat coconut milk
• 1 T (15 ml) Thai green curry paste (see page 177)
• 4 lime leaves
• 1 medium red chilli, sliced in half diagonally
• 1 T (15 ml) palm or soft brown sugar
• handful of fine green beans, topped and tailed
• 8 patty pans, thickly sliced
• 8 baby corn spears, sliced in half diagonally
• 4–6 baby aubergines (eggplants), halved
• 12 asparagus spears, cut in 3 cm lengths
• handful of sugarsnap peas
• 8 cherry tomatoes, halved
• handful of fresh coriander leaves

1. Simmer the coconut milk with the curry paste, lime leaves, chilli and sugar in a pot for 5–7 minutes before adding all the vegetables all at once.
2. Bring to the boil and cook quickly for 10–12 minutes, until the vegetables are just tender. Garnish with coriander and serve hot.

Serves 4

SAVOURY ASIAN SCRAMBLED TOFU WITH MUSHROOMS AND PEPPERS

Use fresh, firm tofu for this light but filling dish.

• 600 g fresh firm tofu
• 2 T (30 ml) sesame oil
• 1 small red onion, peeled and very finely chopped
• 1 t (5 ml) grated fresh ginger
• 6 shiitake or portabellini mushrooms, chopped
• 1 small red pepper, diced
• 1 T (15 ml) tamari or light soy sauce
• 1 small green chilli, finely chopped, or a little freshly ground black pepper
• chopped fresh coriander, mint and chives to garnish

1. Wrap the tofu in a clean kitchen towel and place on a plate. Put another plate on top and weigh down with a 410 g can of beans for 10 minutes to extract as much moisture as possible.
2. Heat the sesame oil in a frying pan and cook the onion, ginger, mushrooms and red pepper over medium heat for about 4 minutes until softened.
3. Crumble the tofu into the pan and add the tamari and chilli. Cook while stirring for another 3 minutes to blend well. Serve hot or cold, garnished with the chopped fresh herbs.

Serves 4

WILD RICE MUSHROOM BOWL

• ²⁄₃ cup (160 ml) wild rice
• 1¹⁄₂ cups (375 ml) vegetable stock
• 1 medium onion, peeled and finely chopped
• 1 t (5 ml) crushed fresh garlic
• 1 T (15 ml) olive oil or butter
• 300 g mixed mushrooms, sliced
• 1 t (5 ml) dried thyme
• 1 t (5 ml) dried origanum
• 2 bay leaves
• 1 cup (250 ml) basmati rice
• 2 cups (500 ml) vegetable stock
• 2 T (30 ml) chopped fresh parsley
• 1 T (15 ml) pine kernels or almonds, toasted

1. Cook the wild rice in the first amount of stock for about 35 minutes until very tender. Drain and set aside.
2. Cook the onion and garlic in the olive oil or butter in a large pot until soft and translucent, and then add the mushrooms, herbs and basmati rice.
3. Stir over high heat for 5 minutes to coat the rice. Pour in the second amount of stock, put on the lid and bring to the boil. Turn down the heat and simmer until the rice is cooked and tender.
4. Stir in the wild rice, parsley and pine kernels or almonds and serve hot.

Serves 4

RED LENTIL AND CARROT DHAL WITH COCONUT RICE

Dhal is the staple diet of many millions on earth. The word can refer to any of the large variety of lentils, or the cooked dish itself, which is often quite soupy and eaten almost like a sauce over rice. The list of ingredients seems long, but it’s done in a flash.

• 1 cup (250 ml) red lentils, thoroughly rinsed in a sieve held under running water
• 2 cups (500 ml) water
• 1 t (5 ml) salt
• 1 small carrot, peeled and finely grated
• ¹⁄₂ t (2.5 ml) ground turmeric
• ¹⁄₂ t (2.5 ml) crushed fresh garlic
• ¹⁄₂ t (2.5 ml) ground cumin
• 1 t (5 ml) lemon juice
• COCONUT RICE
• 1 cup (250 ml) basmati rice, thoroughly rinsed in a sieve held under running water
• 1 cup (250 ml) low-fat coconut milk
• 1 cup (250 ml) water
• 1 t (5 ml) salt

1. Combine all the ingredients in a saucepan and bring to the boil. Simmer for about 20 minutes until the lentils are very soft and the consistency of runny porridge. Stir briskly to break up the lentils and make them creamier.
2. Meanwhile, cook the coconut rice: combine the rice, coconut milk, water and salt in a saucepan, cover and bring to the boil. Boil for 10 minutes, turn down the heat to low and simmer gently until all the liquid is absorbed. Turn off the heat without removing the lid and allow to stand for 10 minutes to soften. Fluff up with a fork and serve with the dhal.

Serves 2–4

GLUTEN-FREE ASIAN NOODLES WITH GINGER, SESAME, HONEY AND CHILLI

From start to finish, this takes about 15 minutes and tastes superb.

• 300 g soba, buckwheat or rice noodles
• 2 T (30 ml) rice vinegar
• 3 T (45 ml) light soy sauce
• 2 T (30 ml) honey
• 1–2 t (5–10 ml) chilli paste or chopped fresh chillies
• 2 T (30 ml) minced fresh ginger
• 2 T (30 ml) sesame oil
• 2 T (30 ml) snipped chives or chopped spring onion
• 2 T (30 ml) chopped fresh coriander
• 1 T (15 ml) sesame seeds, toasted
• 100 g honey-roasted cashews, roughly chopped

1. Cook the noodles according to the packet instructions.
2. While the noodles are cooking, mix the remaining ingredients, except the seeds and nuts, in a large bowl, stir well and set aside to infuse.
3. Drain the noodles and toss through the sauce. Allow to stand for 5 minutes for the flavours to absorb, then scatter over the seeds and nuts and serve warm or at room temperature.

Serves 4

TOFU LARB IN LETTUCE CUPS

Larb is a Thai snack traditionally made with very finely minced duck, chicken or pork. I’ve devised a fabulous version using firm tofu. All of the pleasure with none of the guilt. – Sonia

• 3 T (45 ml) soy sauce
• 1 T (15 ml) grated fresh ginger
• 3 T (45 ml) lime juice
• 400 g firm tofu, cubed
• 1 T (15 ml) peanut oil
• 1 T (15 ml) finely minced lemongrass (use tender inner part of stem only)
• 1 t (5 ml) crushed fresh garlic (optional)
• ³⁄₄ cup (180 ml) mint leaves, finely chopped
• ¹⁄₂ cup (125 ml) coriander leaves, chopped
• 5 fresh lime leaves, finely shredded (optional)
• 1 small red onion, peeled and very finely chopped
• 2 small red chillies, deseeded and finely chopped
• 4 gem lettuces or 1 iceberg, split into individual leaves, rinsed and dried
• ¹⁄₂ cup (125 ml) roasted peanuts, chopped

1. Pour the soy sauce, ginger and lime juice over the tofu and marinate for 30 minutes.
2. Heat the peanut oil in a pan over medium heat and cook the tofu, stirring quite vigorously so it crumbles, for about 10 minutes.
3. Remove from the heat and scoop into a glass dish. Cool completely before mixing very well with the remaining ingredients except the lettuce and peanuts.
4. Serve by spooning some larb into a lettuce leaf, sprinkle over some peanuts and munch away.

Serves 4

AUBERGINE ROLLS BAKED WITH HALLOUMI, ROCKET AND RED PEPPERS

• 1 x 410 g can chopped peeled tomatoes, plain or seasoned
• ¹⁄₄ cup (60 ml) olive oil
• salt and pepper
• 2 medium aubergines (eggplants)
• ¹⁄₄ cup (60 ml) tahini
• 1 large or 2 medium red sweet peppers, deseeded
• 200 g halloumi
• 50 g rocket leaves
• ¹⁄₄ cup (60 ml) basil pesto
• ¹⁄₄ cup (60 ml) breadcrumbs or grated Parmesan, or both

1. Preheat the oven to 200 °C. Lightly grease a baking tray.
2. Pour the can of tomatoes and 3 T (45 ml) of the olive oil into a baking dish and season. Set aside.
3. Slice the aubergines lengthways into 75 mm-thick slices. Brush lightly on both sides with the remaining olive oil, season and roast on the greased baking tray for about 15 minutes until golden brown. Remove and cool, but leave the oven on.
4. Brush one side of each aubergine slice with tahini.
5. Cut the peppers and halloumi into strips about 5 mm thick.
6. Place a few strips of pepper and halloumi horizontally across the thin end of each aubergine slice, add a few rocket leaves and a little drizzle of pesto.
7. Roll up the aubergine slices around the filling and place in the baking dish with the tomatoes. Sprinkle over the breadcrumbs or Parmesan and bake for 35–40 minutes until golden brown.

Serves 4

ORANGES IN ORANGE FLOWER WATER

This is a citrusy Moroccan treat to serve as a salad or dessert. Use naartjies, blood oranges, navels, ruby grapefruit or even a mixture of them all. I like a garnish of fresh mint and pomegranate rubies. – Sonia

• 4 medium oranges, peeled, all pith and outer membrane sliced away with a very sharp knife, flesh sliced very thinly across
• ¹⁄₂ t (2.5 ml) orange flower water
• 2 t (10 ml) icing sugar
• ¹⁄₄ t (1 ml) ground cinnamon
• handful of fresh mint leaves
• ¹⁄₄ cup (60 ml) pomegranate rubies

1. Arrange the orange slices on a decorative platter, sprinkle over the orange flower water and refrigerate until very cold.
2. To serve, mix the icing sugar and cinnamon, dust lightly over the oranges, and garnish with mint and pomegranate rubies.

Serves 4

CELERY, APPLE, ASPARAGUS AND FENNEL SALAD WITH LEMON DILL DRESSING

• 15 asparagus spears
• 2 medium Red Gala apples, thinly sliced and drizzled with lemon olive oil
• 4 stalks celery with leaves from inside of bunch, chopped
• 2 medium fennel bulbs, very thinly sliced
• 1 T (15 ml) lemon juice
• 3 T (45 ml) olive oil
• 1 T (15 ml) chopped fresh dill fronds
• celery salt and pepper
• ¹⁄₂ cup (125 ml) pecan nuts, toasted (optional)

1. Place the asparagus spears in a bowl and cover with boiling water. Allow to stand for 15 minutes, then drain and leave to cool – the spears will be tender with some crunchiness remaining.
2. Arrange the asparagus, apples, celery and fennel attractively on plates.
3. Whisk together the lemon juice, olive oil, dill and seasoning and pour over the salads. Garnish with pecan nuts, if using, and serve straightaway.

Serves 4

TOMATO, OLIVE AND LEMON SALAD

Make the most of summer’s ripe red tomatoes with this easy recipe.

• 6 plum tomatoes, quartered
• handful of black olives, stoned and torn in half
• handful of fresh flat-leaf parsley, rinsed and roughly chopped
• 2 small red onions, peeled and thinly sliced
• grated zest and juice of 1 lemon
• ¹⁄₄ cup (60 ml) olive oil
• salt and pepper

1. Combine all the ingredients and allow to stand for 15 minutes for the flavours to marry.

Serves 4

SPICED PITA NACHOS WITH AVOCADO AND TOMATO SALSA

Commercial nachos can be very high in salt and fat. These chips are easy to make and go well with any kind of dip. This is a nice way to use up slightly stale pitas too.

• ¹⁄₃ cup (80 ml) olive oil
• 1 t (5 ml) crushed fresh garlic
• 6 wholewheat or plain pitas, split in half horizontally
• 1 t (5 ml) each of coriander and cumin seeds, dry-roasted and finely crushed
• 2 t (10 ml) dried Italian herbs
• 2 t (10 ml) sea-salt flakes
• guacamole (see page 71)
• AVOCADO AND TOMATO SALSA
• 1 ripe avocado, chopped
• 1 large ripe tomato, deseeded and finely diced
• 1 red chilli, seeded and minced
• 1 small red onion, peeled and finely diced
• 1 T (15 ml) chopped fresh coriander
• 1 T (15 ml) lime or lemon juice
• salt and pepper

1. Preheat the oven to 180 °C.
2. Mix the oil and garlic in a small bowl.
3. Brush both sides of each pita with the garlic oil and cut each into 8 wedges.
4. Lightly sprinkle the pitas with the spices, herbs and salt and spread out on a baking tray.
5. Toast for about 10 minutes until golden brown and crisp. Allow to cool.
6. Stir together the salsa ingredients and spoon into a serving bowl. Serve with the guacamole and pita chips.

Serves 4–6

LENTIL, POTATO AND AUBERGINE MOUSSAKA

• 3 medium-sized aubergines (eggplants), sliced lengthways into 1 cm-thick slices
• 100 ml olive oil
• salt and pepper
• 2 large onions, peeled and very finely chopped
• 2 t (10 ml) crushed fresh garlic
• 2 x 410 g cans chopped peeled tomatoes
• 1 x 420 g can tomato purée
• 1 t (5 ml) dried origanum
• ¹⁄₂ t (2.5 ml) ground cinnamon
• 3 cups (750 ml) cooked brown lentils, drained
• 6 large cooked floury potatoes, peeled and sliced lengthways 1 cm thick
• ¹⁄₂ cup (125 ml) crumbled feta or grated halloumi or Parmesan cheese
• WHITE SAUCE
• 450 ml warm milk
• 3 T (45 ml) butter
• 3 T (45 ml) cake flour
• salt and pepper
• 3 eggs

1. Preheat the oven to 180 °C.
2. Brush each aubergine slice with a little olive oil, season and roast on baking trays until golden brown and tender. Set aside.
3. Cook the onions and garlic in the remaining olive oil in a large frying pan for 6–7 minutes until soft and translucent.
4. Add all the tomatoes and tomato purée at once with the origanum and cinnamon, and stir well. Cook over medium heat for about 20 minutes until thick and aromatic.
5. Meanwhile, make the white sauce: warm the milk and butter in a saucepan until the butter melts, whisk in the flour and cook while stirring for about 5 minutes. Lower the heat, season and cook gently for 15 minutes until the sauce is thick. Remove from the heat and beat in the eggs until thoroughly blended.
6. Assemble the moussaka by alternately layering tomato and onion sauce, aubergine slices, cooked lentils, potato slices and white sauce in an ovenproof dish, repeating the layers until all is used up.
7. Finish with a layer of white sauce, sprinkle over the cheese and bake at 180 °C for 45 minutes until golden brown on top. Allow to rest for 15 minutes before serving.

Serves 6–8

COOK’S TIP:

For the floury potatoes: cook potatoes whole in cold water for 10 minutes and then slice.