Beetroot, Avocado and Feta Salad

Beetroot, avocado and feta salad

Yes, it’s autumn (nearly winter) here in South Africa and some people may feel that salad is only for summer. I completely disagree – salad is delicious and nutritious any time of year! I will say though that varying what you put in your salad at different times of the year makes sense. As soon as the starchy veggies, like beetroot and butternut, start to make an appearance, it’s officially classified as an autumn/winter salad (according to me).

In this very simple and delicious recipe, beetroot and avocado are the stars, complimented by a few other ingredients that add pizzazz.

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Quiche with a Potato Crust

Cooked quiche

Quiche is one of my favourite go-to dishes when I need to take something savoury to a get-together. It’s light and yet still filling, and so incredibly versatile since you can put just about anything in it: spinach and feta, chicken and mushroom, roasted butternut and bacon, courgette and sweetcorn, sweet potato and goats’ cheese (a combo I tasted just the other day), and the list goes on and on…

Aside from whatever other ingredients I might have on hand, I almost always use sautéed onion (sometimes caramelised) and cheese/s of some description, which give the quiche a kind of luxurious feel (that’s the best way I can describe it). You can also use all cream or all milk if you prefer or if that’s what you have in your fridge. Obviously the more cream and less milk you use, the richer it will be.

Usually I make shortcrust pastry for the base, often with some proportion of whole-wheat flour in it, but recently I experimented with potato slices instead, which worked really well. It’s a great alternative if you prefer not to use or can’t manage wheat.

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Dukkah Chicken and Mango Salad

Top with onion, feta and nuts

One of the best things about summer is all the wonderful fresh fruit that’s available. Visiting any farmers’ market or even the fresh produce section of the supermarket is a feast for all the senses!

This recipe is a combination of two of my favourite flavours – mango and dukkah – yum, yum!! And you’ll notice that the quantities are deliberately vague so you can up-size or down-size as you please.

Mangoes galore

Mango is fantastically versatile and can be served just about any which way: with Greek yoghurt and toasted sunflower seeds; blended into a smoothie with a banana, ginger and mint, or the same mixture frozen and made into ice-cream; used in savoury dishes with meat; or as part of a salad, as we’re doing here. The variations are endless! Since they’re in season and getting cheaper by the day (if you live in South Africa, anyway), now’s a great time to experiment.

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