Quick & Easy – Meat-free week

VEG­GIES are the way to go if you want to serve MEAT-FREE MEALS on the din­ner table.

True Love - - Content - By TUMELO MUSHI-SEBOPA Pho­to­graphs ROELENE PRINSLOO

Hot Roasted Haloumi Salad In­gre­di­ents

500g haloumi, cut into strips 100g green beans, ends cut off 100g baby pota­toes, halved 1 red onion, sliced 50g pi­quant pep­pers 3T olive oil 50g green olives

Method

1. Pre­heat oven to 180ºC. In an oven­proof dish, place beans, pota­toes, onion and pep­pers. Cover with foil and roast for 20 min­utes. Re­move and add olives be­fore roast­ing for an­other 5 min­utes. 2. Mean­while, heat a pan and grill hal­loumi un­til brown on all sides. 3. Serve on a bed of the roasted veg­eta­bles and olives.

But­ter­nut & Sweet Po­tato Wrap In­gre­di­ents

2 cups cau­li­flower, finely grated 2 cloves gar­lic, 1 crushed & 1 chopped 2 eggs 1tsp salt ½ cup flour 3T oil 1 onion, finely chopped 3T hot curry pow­der 250g sweet po­tato, cubed 250g but­ter­nut, cubed 3T tomato purée 2 cups vegetable stock 1 hand­ful co­rian­der, chopped

Method

1. Pre­heat oven to 180ºC. Line two bak­ing sheets with bak­ing pa­per. In a bowl, mix cau­li­flower, crushed gar­lic, eggs, salt and pep­per to form a dough. 2. Dust flour on a clean sur­face and knead dough un­til firm Di­vide into four balls and roll each out into a cir­cle. Care­fully place onto the pre­pared bak­ing sheets and place in oven. Bake un­til browned. Re­move and place aside to cool. 3. In a large saucepan, heat oil and sauté onion and chopped gar­lic. Add curry pow­der and cook for 3 min­utes. Add tomato purée and stock. 4. Place the veg­eta­bles in an oven­proof dish, pour the curry on top and bake un­til veg­eta­bles are ten­der and sauce has thick­ened. 5. Serve with cau­li­flower wrap.

In­gre­di­ents

4 gem squashes, halved and de­seeded 1 cob sweet­corn, ker­nels re­moved 4 brown mush­rooms, chopped

⅓ cup sour cream 2 cups mozarella cheese, grated

Method

1. Pre­heat oven to 200ºC. In a bowl, mix corn, mush­rooms and sour cream. Spoon into the squash halves. Sprin­kle with mozarella. 2. Place the squashes on a greased oven­proof

dish, cover with foil and bake for 20 min­utes. 3. Re­move foil and place un­der grill for less than

5 min­utes to brown the cheese. Serve.

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