FRESH AND DELICIOUS SPRING RECIPES

SACHA VAN NIEKERK

With a chill still lingering in the air, this hot and hearty Chicken and Cauliflower Curry is the perfect transitional dish as we move from winter to spring.

Ingredients:

4 tsp coconut oil

2 onions finely chopped

2 garlic cloves chopped garlic

Knob of freshly grated ginger

4 chicken breasts sliced into chunks

2 cups cauliflower florets about half a small cauliflower,

2 tsp garam masala

2 tsp smoked paprika

1/2 tsp cumin seeds

2 tsp coriander seeds

400ml full fat coconut milk

1/2 tube of tomato purée

Salt and pepper to season.

Method:

In a large pan, fry the chopped onions in coconut oil over medium heat for 10 minutes and then add the chicken. Fry the chicken, just until brown. Doesn’t have to be fully cooked and do not overcook. Add the cauliflower until the edges are crisp and golden brown. Add the garlic and ginger and cook for 5 minutes. Add the spices, coating the chicken and cook for 2 minutes to release the flavours.Add the coconut milk and tomato purée and stir in. Season with salt and pepper to your own taste. Simmer on low heat for 20 minutes until the chicken is cooked through and the sauce has thickened. Serve with turmeric rice and parsley. | By @eating_with_h.e.r

Grapefruit and green olive salad Citrus freshness, earthy olive oil and a tangy but sweet vinaigrette, this salad is spring in a dish.

Ingredients:

Salad

3 grapefruits

1 cup large green olives, pitted

1 cups baby spinach leaves

1/2 cups microgreens, like mizuna, radish or pea shoots

70g pistachios, roughly chopped

Honey Vinaigrette

2 tbs Rockabee honey

¼ cup apple cider vinegar

½ cup grapefruit juice

1 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

¼ cup olive oil

Method:

Cut the ends off the whole grapefruit. Using a sharp knife, cut down between the peel and the flesh of the fruit, following the curve of the fruit to remove the skin. Trim away any stray pith on the exterior fruit. Holding the grapefruit, find the membrane that divides the segmented fruit.

Slice down between each side of the membrane, releasing the slither of flesh from the middle. Be careful not to squeeze the rest of the fruit too hard as you go, so that the other segments stay juicy. When all the segments have been removed, squeeze the remaining juice from the leftover core, and reserve for the vinaigrette.

Remove the stones from the olives and slice them into quarters. Wash the greens and pat dry with clean kitchen paper.

Mix together the honey, vinegar, reserved grapefruit juice, mustard in a glass jar or small bowl. Season to taste with salt and freshly ground black pepper. Add the olive oil last, and whisk together or place the lid on the glass jar and shake vigorously until emulsified.

Arrange the grapefruit segments on a platter, or shallow bowl with the olives, greens, and microgreens.

Drizzle over half the dressing and sprinkle on pistachio nuts. Leave to infuse for a few minutes before serving.