Food and Wine

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Colour­ful has­sle-free spring meals

It's that time of the year when amazing seasonal fruit and veg­eta­bles are on of­fer, pro­vid­ing the ideal in­gre­di­ents for some sim­ple, fresh and de­li­cious dishes.

These recipes for Spring, keep things light and has­sle free.

Chik­pea salad


400g dry chick­peas

1 av­o­cado, chopped

100g lamb's let­tuce

(or any greens)

2 or­anges (peeled, mem­brane re­moved and sliced into seg­ments) Pinch of chilli flakes

For the yo­ghurt dress­ing:

½ cup re­duced oil may­on­naise ¼ cup feta

¼ cup Greek yo­ghurt

1 tsp ex­tra vir­gin olive oil

1 tsp lemon juice

Salt and fresh cracked pep­per


Add five parts wa­ter to one part dry chick­peas and soak overnight. Rinse the chick­peas. Cook for an hour and 45 min­utes or un­til ten­der. Start your salad with a pile of lamb's let­tuce or any greens you pre­fer. Layer on the chick­peas, chopped av­o­cado and or­ange seg­ments and sea­son with a pinch of chilli flakes. Dress with yo­ghurt dress­ing.To make the yo­ghurt dress­ing, com­bine the may­on­naise, feta, yo­ghurt, oil and lemon juice in a blender and blend un­til smooth. Sea­son with pep­per and salt, if needed.

Easy lemon chicken


8 bone-in, skin-on chicken thighs or drum­sticks

¼ cup ex­tra-vir­gin olive oil

3 tbsp minced gar­lic (6-9 cloves) 1/3 cup white wine (op­tional, or use white grape juice)

1 tbsp finely grated lemon zest 1 lemon (sliced)

3 tbsp freshly squeezed lemon juice 1 1/2 tsp dried oregano

1 1/2 tsp dried thyme

Sea salt and pep­per

30 g goji berries.


Pre­heat the oven to 200°C.

Pre­pare the sauce by gen­tly heat­ing the olive oil in a small saucepan over low heat. Add the minced gar­lic and heat un­til ten­der, but not browned, for about one minute. Add the wine, lemon zest, lemon juice, oregano, thyme, salt and pep­per and stir. Re­move from heat and pour into a 9 x 13 inch bak­ing dish.

Rinse the chicken and pat dry. Place the chicken skin side up in the dish. Spoon some of the sauce over top to coat com­pletely. Place the lemon slices and tuck it in, skin side down (oth­er­wise it will scorch) be­tween the chicken pieces. Sprin­kle with goji berries.

Bake for 30 to 40 min­utes, depend­ing on the size of the chicken pieces, un­til browned.

Re­move from oven, cover with foil and let it rest for 10 min­utes. Spoon the sauce over the top just before serv­ing.

Lemon and lime mock­tail


Juice of half a lemon

Juice of half a lime

40 ml sugar syrup (made with equal parts sugar and wa­ter, heated un­til sugar is dis­solved then cooled)

Cold sparkling or soda wa­ter

2 x mint sprigs

Crushed ice


Com­bine all the in­gre­di­ents, ex­cept the mint, in a shaker and shake well. Sugar the rim of the glasses, pour the mock­tail into them and serve gar­nished with mint.

Writer: Gilda Nar­sim­das

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