Braai’d lamb skewers with a herby vegetable couscous

(serves 4)


For the lamb skewers:

  • 1kg lamb leg or shoulder, cut into chunks
  • 80ml/5 tabespoons olive oil
  • 2 cloves of garlic, crushed
  • Juice of 1 lemon
  • 2 red onions, roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme or some fresh thyme, chopped
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Salt and freshly ground pepper
  • 10 skewers

For the herby couscous:

  • 200g asparagus, trimmed and cut into 4cm pieces
  • 1 red pepper, cut into 2cm pieces
  • 1 red onion, cut into thick slices
  • 140g mushrooms, cut into thick slices
  • 2 tablespoon olive oil, plus extra for drizzling
  • 2 teaspoon paprika
  • Salt and black pepper to taste
  • 240g couscous (dry weight)
  • 500ml hot vegetable stock
  • 1 tablespoon tomato puree
  • 40g pine nuts
  • 3 handfuls of your favourite herbs (I used coriander, parsley and dill)


For the skewers:

  1. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper. Whisk all the ingredients to combine. Add the lamb and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours.
  2. To assemble the lamb skewers. If using wooden skewers, soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, on the skewers.
  3. Braai the lamb skewers for about 10-15 minutes, until cooked to your liking.

For the herby couscous:

  1. Pre­heat the oven to 200C.
  2. Place the vegetables on a roasting pan, drizzle with the olive oil, add the paprika and season to taste with salt and black pepper. Stir well and pop in the oven for 30-­35 minutes until soft and caramelised.
  3. While the vegetables are roasting, put the couscous in a large bowl. Add the tomato puree to the hot stock and stir until fully dissolved. Pour the stock on the couscous, stir, cover with a plate or cling film and let it stand for at least 15 minutes, until the stock has been fully absorbed. Uncover and fluff the couscous with a fork.
  4. Toast the pine nuts by placing them in a small pan and cooking them over low heat, stirring frequently, until golden brown.
  5. Add the roasted vegetables, the pine nuts and the chopped herbs to the couscous, then drizzle with a little olive oil and mix well. Serve hot or cold, alongside the braai’d lamb skewers.

Mother’s Day Giveaway

WIN a ‘Dietitians Guide to Clean Eating’ for mum this Mother’s Day, the 14th May.

Follow these easy instructions below and you will be one step closer to winning your mum a fabulous guide to clean eating.

  1. Like and share this post on Facebook
  2. Tell us what you’re going to make mum to eat on Mother’s day
  3. Make everyone jealous by sharing your great meal ideas for Mother’s day

The winner will be announced on Friday the 12th May.

Need some ideas?

We were thinking delicious banana pancakes with honey-nut yoghurt for breakfast in bed, and perhaps a chicken and blood orange tabbouleh salad for lunch, not forgetting a late afternoon nibble of brie and pomegranate bruschetta.


Sound good to you? We are certain mum’s all over will love you for these recipes!



Spice things up with a Deconstructed Vegetarian Mexican Bowl


  • 1 cup uncooked brown rice or quinoa
  • 2 cups cooked black beans
  • 1 tsp cumin
  • 1 cup fresh corn
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cubed
  • 1 tbsp jalapeno, diced
  • 1 small red onion, chopped
  • 1/2 cup fresh coriander, minced
  • Juice of 2 limes
  • 2 cups cabbage (purple and white)
  • 2 large carrots
  • 1 red bell pepper
  • 1-2 tsp agave nectar


  1. Begin by making the rice/quinoa according to package’s directions.
  2. To make the Avocado Corn Salsa: Combine avocado, corn, jalapenos, cherry tomatoes, red onion, 1/2 tsp cumin, 1/4 cup minced coriander and the juice from 1 lime in a medium size bowl. Refrigerate until ready to use.
  3. To make the Mexican Coleslaw: Shred the cabbage, carrots, and bell pepper. Transfer to a medium bowl and add 1/4 cup minced coriander, juice from 1 lime and the agave nectar. Mix together to combine, then refrigerate until ready to use.
  4. To make the Black Beans: Coat the beans in a 1/2 tsp cumin and place in a pot over medium heat. Cook until heated all the way through, stirring as necessary. Season to taste.

Assemble the bowls by placing the brown rice/quinoa on the bottom. Top with avocado corn salsa, coleslaw and beans.

Serves 3-4

Should I be eating with the seasons?

We’ve all heard it before. “Buying seasonal fruit and vegetables is much better”. It’s something we often brush off assuming it’s a marketing ploy or an ‘old-wives’ tale. But besides the actual cost benefit (you can easily save a pretty penny), there are other reasons as to why it is actually important to buy fruit and vegetables that are in fact in season.

  1. These foods are nutrient dense and wholesome.

Seasonal foods have been harvested when they are in the ripest form, and usually, minimal or no preservation methods are needed, so the fruit or vegetable you are buying in the grocer is at its freshest. Seasonal fruit are usually super tasty too.

  1. We are directly and indirectly helping the farmers.

Eating seasonal fruit and vegetables reduces the demand for out of season produce which further supports local farming in your area which means less transportation, less refrigeration, less hot houses, and less irradiation of produce. Win-win!

  1. It allows us to get in different types of foods.

Eating seasonal fruit and vegetables offers us natural diversity. By eating fruit/vegetables you wouldn’t normally buy, provides you with a larger range of vitamins and minerals.

Autumn fruit and vegetables are the bomb. March to May allow for some delicious produce. Have a look at the list below and then feast your eyes on some easy and nutrient rich recipes below.


  • Apples
  • Avocados
  • Figs
  • Granadillas
  • Grapefruit
  • Grapes
  • Lemons
  • Naartjies
  • Oranges
  • Pawpaws or Papayas
  • Pears
  • Pineapples
  • Plums
  • Pomegranates
  • Quinces
  • Sweet melon
  • Watermelon


  • Aubergines or Egg plants
  • Baby marrows
  • Beetroot
  • Broad beans
  • Broccoli
  • Brussels sprouts
  • Butter beans
  • Hubbard squash
  • Parsnips
  • Radishes
  • Sweet peppers
  • Turnips

Broad bean and quince bulgur wheat salad with a honey and chilli dressing (serves 2)


For the salad:

  • 100g bulgur wheat
  • 150g broad beans
  • 1 large quince
  • Handful of sugar-snap peas
  • 4 radish, very thinly sliced
  • 1 red onion, chopped
  • Fresh herbs (mixed)

For the dressing:

  • 50ml Olive oil
  • 1 Tbsp honey
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • ½ tsp red chilli flakes


  1. Place the bulgur wheat in a large bowl and cover with boiling water. Leave to stand for 30 minutes, until the liquid is absorbed.
  2. Cook the beans and peas in boiling water for 3 minutes. Drain and cool under cold running water. Drain thoroughly and skin the broad beans
  3. Peel and chop the quince into small chunks. Place into a pot and boil in a small amount of water for 15 minutes or until soft.
  4. Fluff up the bulgur wheat using a fork and combine the bulgur wheat, beans, peas, cooked quince, sliced radish and chopped red onion in a bowl.
  5. In a small bowl mix all the dressing ingredients together.
  6. Pour the dressing over the salad, add in the fresh herbs and refrigerate for 30 minutes.

Serve and enjoy as a side dish or a delicious and satisfying lunch-time salad.


Pear stuffed chicken with beetroot baba ganoush


For the stuffed chicken:

  • 1 whole free-range chicken
  • 2 (ripe) medium-sized pears (peeled and cut into 4)
  • 1 Tbsp Olive oil
  • Salt & pepper
  • ½ tsp Paprika

For the beetroot baba ganoush:

  •  1 Tbsp Olive oil (for grill and drizzling)
  • 4 large beetroot
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp tahini
  • ½ garlic clove, finely grated
  • Salt & pepper


  1. Pre-heat the oven to 190 °C
  2. Stuff the cavity of the chicken with the cut and peeled pears.
  3. Drizzle the chicken with olive oil and season with salt, pepper and paprika
  4. Roast the chicken at 190°C for 1 hour 10 min or until cooked.
  5. In the meantime, prepare a grill for medium-high heat.
  6. Lightly oil grill surface.
  7. Grill beetroot, turning occasionally, until skin is charred and flesh is fork-tender (50–60 minutes).
  8. Let the beetroot cool slightly.
  9. Halve beets; scoop flesh into a food processor.
  10. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.
  11. Serve as an accompaniment to the delicious roast chicken.

Mushroom, tomato and onion Frittata


  • 3 cups raw chopped mushrooms
  • 1/2 onion chopped
  • 2 big tomatoes chopped
  • 1 tbsp Olive oil
  • 6 eggs
  • 1/2 cup cream cheese
  • Garlic and herb spice, coriander, cumin, dried herbs


  1. Fry vegetables in olive oil and spices until onions are browned.
  2. Crack over the eggs and cook for about 10 minutes, on medium heat. Don’t stir.
  3. Dollop cottage cheese over the top and pop the whole pan into the oven and bake in a preheated oven for about 15 minutes at 180 degrees.
  4. Serve with salad.