After the cold snap last week, those in denial of the cold season were quickly brought to reality. And like every year at this time, people are looking for warm food options to chase the chill away.
We’ve compiled some recipes for you to try. We have a salad, a soup and something sweet. The salad is a great, warm salad recipe from our friends at the South African Avocado Growers’ Association (SAAGA) and the soup is an Asian-inspired recipe from Imtiyaaz Hart, the winner of Capsicum Culinary Studio’s Chef Talent Scout 2021 competition, And, lastly, also from Capsicum, is an adults-only dessert, a boozy fudge that will keep for up to three weeks in an airtight container.
Avocado salad with Roast Tomatoes, Baby Corn, & Spring Onions
Serves 6 - 8
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients For the roasted tomatoes
- 10 ripe plum tomatoes, cut in half lengthwise
- 150 g cocktail tomatoes.
- 45 ml (3 tbsp) avocado or olive oil
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) crushed garlic
- Pinch of dried mixed herbs
For the salad
- Large handful rocket
- 3 avocados, peeled, stoned and cut into quarters
- 2 punnets baby corn, char grilled or roasted
For the dressing
- 30 ml (2 tbsp) avocado or olive oil
- 10 ml (2 tsp) balsamic vinegar
- Squeeze of lemon juice
- 4 - 6 spring onions, finely chopped
- Preheat the oven to 200°C
- Place the cocktail tomatoes on a baking tray. Roast for 8-10 minutes or until softened, but do not overcook, they should hold their shape and not be mushy.
- For the salad: place the avocado quarters on a flat platter, arrange the tomato halves and chargrilled corn on top and scatter over the rocket.
- Whisk the dressing ingredients together.
- Drizzle the dressing over the salad and serve immediately.