Season’s eatings

earty DOWN AND PHOTOS: DONNA LEWIS RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: ELIZMA VOIGT

Root vegetables are part of everyday life – they’re the essential starches, beloved bulkers and affordable bases we build our meals around. Now we’re giving these unsung heroes their due, from a scrumptious roasted salad and spicy soup to a showstopping tart

GOOD IDEA Serve this salad on sushi rice (see page 38) and sprinkle with spring onion, chilli and sesame seeds for a main meal.

Simply radishing

SPICY KOREAN CUCUMBER AND RADISH SALAD

This slightly sweet, tangy and spicy salad pairs well with almost any protein dish, or make it a meal with some noodles or rice.

Dressing:

5cm knob fresh ginger, grated 2 cloves garlic, minced 3 Tbsp (45ml) each sesame oil and rice wine vinegar 2 Tbsp (30ml) each chilli oil and soy sauce 1 Tbsp (15ml) honey

2-4 mini cucumbers 10-12 radishes ½ red onion ½ cup (125ml) each edamame beans and fresh peas

SERVES 6

Mix dressing ingredients together. Thinly slice radishes and red onion. Cut cucumbers into 2cm-thick rounds. Combine vegetables in a bowl and pour over dressing. Marinate for about 30 minutes or up to 1 hour. Serve cold or at room temperature.

Keep calm and carrot on!

CARROT, PARSNIP AND SAGE SOUP WITH CRISPY DUKKHA CHICKPEAS

Roasting root veg makes their natural sugars caramelise, boosting the fl avour of any soup.

3 large carrots, unpeeled 8 parsnips, unpeeled 1 apple, unpeeled Olive oil, for roasting Salt and milled pepper 1 Tbsp (15ml) honey 1 tin (400g) chickpeas, rinsed and patted dry 3 Tbsp (45ml) dukkha 2 onions, chopped 2 cloves garlic, grated 2 tsp (10ml) ground

cumin

1 tsp (5ml) turmeric 5 fresh sage leaves 4-6 cups (1L-1.5L)

vegetable stock

½ tin (200ml) coconut milk or plain yoghurt

For serving:

Deep-fried sage leaves Toasted garlic bread

SERVES 6-8

Roughly chop carrots and parsnips. Core apple and cut into cubes. Toss in oil on a baking tray, drizzle with honey and season. Roast at 200°C for 15-20 minutes, tossing after 10 minutes. Spread chickpeas on a baking tray, toss in oil and roast at 200°C for 15 minutes until crispy. Mix through dukkha, season and roast for 10 minutes. Set aside. Sauté onion in a large pot on medium heat until translucent, about 5-8 minutes. Add garlic, spices and sage, and cook for another 3-5 minutes. Tip in roasted veg and apple. Cover with stock. Simmer for 20 minutes. Add coconut milk to soup and blend with a stick blender. Season. Serve topped with crispy chickpeas and fried sage leaves, with bread on the side.

LEMONY LAMB FRIKKADELS ON BEETROOT RAITA

Serve these fragrant meatballs as part of a mezze-style feast with flatbreads, a grain salad and extra dips.

Frikkadels:

1 pack (500g) lamb mince 1 onion, finely chopped 2 cloves garlic, minced ¼ cup (20g) breadcrumbs 1 egg, whisked Juice (120ml) grated peel of 2 lemons 1 tsp (5ml) each ground cumin and cardamon ½ tsp (3ml) cinnamon Handful chopped fresh mint, parsley and coriander Salt and milled pepper Oil, for frying

Raita:

3-4 cooked beetroots, grated 1 cup (250ml) PnP double-

cream plain yoghurt

1 Tbsp (15ml) olive oil Squeeze lemon juice ½ tsp (3ml) ground cumin 1-2 green chillies, deseeded and chopped (optional)

Chopped salad (cucumber, tomato and red onion) and rocket or micro herbs, for serving

SERVES 4-6

Combine frikkadel ingredients and season. Roll into golf ball-sized (about 5cm) and chill in fridge for 15-30 minutes. Heat oil in a pan over medium heat. Fry frikkadels for 10-12 minutes, until golden-brown all over and cooked through. Combine raita ingredients and season. Spread raita on a platter, top with frikkadels and salad, and serve.

PAIR WITH

COMPAGNIESDRIFT CHARDONNAY PINOT NOIR

Nuances of cherry and red berry fl avours with stone fruit notes.

SPICED BEETROOT AND SWEET POTATO HASH WITH CRISPYSKINNED ANGELFISH

This recipe works with any fi rm white fi sh, such as hake, kingklip or mackerel.

Hash:

Glug olive oil 1 red onion, fi nely chopped 2 cloves garlic, minced 2 medium beetroots, peeled and cubed 2 medium orange sweet potatoes, peeled and cubed 4 sprigs fresh thyme 1 sprig fresh rosemary, leaves picked and chopped 2 tsp (10ml) smoked

paprika

2 red chillies, chopped, or 2 tsp (10ml) crushed

chilli fl akes

2 tsp (10ml) honey Juice (30ml) and grated peel of 1 lime Salt and milled

pepper Fish:

1 Tbsp (15ml) each butter and olive oil 4-6 fi llets (about 1kg) angelfi sh, skin on Juice (60ml) and grated peel of 1 lemon

SERVES 4-6

Heat oil in a pan over medium heat. Fry onion for 5-8 minutes until soft, add garlic and cook for a minute. Add vegetables and herbs and fry for 15-20 minutes until crispy, stirring occasionally. Add paprika, chilli, honey and lime juice and peel. Cook for 5 minutes and season. Heat butter and oil in a different pan over medium-high heat. Season fi sh and fry skin-side down for 3-4 minutes until golden. Flip fi sh and fry for 2-3 minutes until just cooked through. Drizzle lemon juice over fi sh and scatter with grated peel. Serve with hash.

Rooting for you

AUTUMN ROAST VEG SALAD

Prepared and served all in one dish!

Combine 2 Tbsp (30ml) olive oil, 1 minced garlic clove, 1 tsp (5ml) sumac, ½ cup (125ml) PnP double-cream plain yoghurt, a squeeze lemon juice and a handful chopped parsley in a jug. Season and set dressing aside. Combine 2 Tbsp (30ml) honey, 1 Tbsp (15ml) chipotle spice, a glug olive oil, juice (60ml) and grated peel of 1 lemon, 2 tsp (10ml) cumin seeds and 1 tsp (5ml) ground coriander in a small bowl. Cut 4 carrots into chunks and place on a baking tray, along with 4 quartered parsnips, 4 quartered beetroots and 12 halved radishes. Pour over honey-chipotle spice mixture and mix well. Season. Roast at 180°C for 20-25 minutes until tender and vegetables start to caramelise. Cool slightly. Cut 1 block (about 200g) halloumi into 2cm cubes. Fry in a glug oil over medium heat until golden, about 3-5 minutes. Drain on paper towel. Top roasted veg with PnP crimson leaf salad, a handful toasted pecan nuts and halloumi croutons. Drizzle with dressing. SERVES 6 (AS A SIDE)

Turnip the beet!

PICKLED ROOT VEGETABLE TART

A showstopper with the flavours to match.

Pickling: Combine 1 cup (250ml) each vinegar, water and sugar in a pot, adding 2 tsp (10ml) each coriander seeds and mustard seeds. Simmer on medium heat until sugar has dissolved. Remove and cool. Peel 3 beetroots, 3 large carrots and 3 medium turnips. Slice into discs along with 10-12 radishes. Place in separate bowls. Cover with pickling liquid and leave for 1 to 3 hours.

Tart: Preheat oven to 180°C. Grease a 23cm fluted tart tin. Roll 1 packet (400g) shortcrust pastry into a 25cm disc and to half its thickness. Line the tart tin, allowing some pastry to hang over the edges. Top with baking paper and baking beans or dry rice, and blind-bake for 10-15 minutes. Remove baking beans and paper and bake for another 8-10 minutes. Combine 2 discs (40g each) feta, 2 tubs (350g) PnP medium-fat cream cheese, 1 Tbsp (15ml) horseradish, a glug olive oil and handful chopped dill or parsley. Season. Spread mixture over pastry base. Cut pickled veg slices into half-circles and layer in an overlapping pattern. Garnish with micro herbs. SERVES 8

Make it snappy!

Get healthy meals ready in no time with the all-new Milex Power Airfryer. This seven-in-one kitchen wonder will air-fry, grill, bake, sauté and roast without compromising on flavour. Sound good? Yes please!

SPICY HONEY-GLAZED SALMON

Combine 3 Tbsp (45ml) honey, a glug olive oil, 1 chopped red chilli and 1 Tbsp (15ml) each chopped fresh coriander and dill to make a glaze. Season 2 fillets (250g each) skin-on salmon. Brush salmon with glaze and place into the Milex Power Airfryer. Set airfryer to fish function for 10 minutes at 160°C. Place cooked salmon on a bed of pak choy. Brush with remaining glaze, sprinkle with sesame seeds and garnish with fresh dill. Serve with lime or lemon wedges. SERVES 2