Jam-Packed Halloumi Wraps
In other words, little pouches of halloumi heaven! Stuffed with creamy avo hummus, crispy chickpeas, and a cool salsa with some heat from fresh chilli – all encased in mini rotis for an extra buttery wrap experience.
Meal Category: Vegetarian
CHEESY GRILLED QUESADILLAS
Super easy, super cheesy! Oven-baked pockets of supper love, overflowing with a thick tomato and kidney bean filling and covered in melted cheese. With a jazzy jalapeño and baby tomato salsa and cooling dollops of lemony crème fraîche.
Blissful Butternut Ravioli
Butternut and ricotta ravioli encasing a dreamy butternut and ricotta filling, smothered in a silky smooth homemade red pepper cream sauce. This is the dish that food dreams are made of!
Fragrant Five-Veg Biryani
Load up with nutrients and indulge in our take on a favourite of Indian cuisine. Charred veg, baby spinach, and raisins, blanketed by aromatic rice and steamed until fully infused with a lavish array of spices. Relish the vegan version, or enrich it with milk and butter!
Beetballs & Bocconcini
Tender flavourful DIY beetballs pair perfectly with beetroot pasta served with a homemade tomato sauce, bocconcini balls, fresh basil and walnuts.
Tandoori Paneer & Homemade Naan
One-tray coconut rice, red onion and tandoori-spiced paneer is sided with homemade garlic butter flatbreads, and sprinkled with coriander and spring onions. Mouth-wateringly good!
Fusion Tofu & Butternut Bowl
A sauce of nutty tahini and sesame oil, umami miso, and salty nori give this wholesome bowl the depth of flavour your week deserves! It’s brimming with butternut, kale, and crispy tofu, with an added kick from ginger and garlic.
Miso-Glazed Butternut
A celebration of flavours: salty, sweet, sour, and umami. Roast butternut glazed in a mix of Japanese miso and coconut sugar, adorning a bed of noodles and edamame beans doused in sesame oil, lime, ginger, and soy sauce.
Sarah’s Baby Marrow Salad
For this summer salad, you’ll ribbon your baby marrow, infuse it in a zesty lemon marinade, toss it through leaves, baby tomatoes and peas, sprinkle it with luxurious pine nuts, and drizzle it with a basil pesto dressing. Yum!
Katlego’s Cauli & Gooseberry Roast
Here I pay homage to the cauliflower as cauli soup was one of the first things I made in culinary school. I grew up eating amasi, it’s our African version of buttermilk. The amasi-hummus dressing and the tartness from the gooseberries work well with the sweetness of the sultanas. The dish will tantalise your taste … Read more