15 November 2018Last updated

Dine out

Gourmet greens

Fresh herbs and veggies elevate these easy-to-prepare standbys to please any palate

Camera Press
28 Jun 2016 | 11:09 am
  • Spinach and feta calzone

    Source:Camera Press

Spinach and feta calzone

Serves 4
Preparation time 20 minutes
Cooking time 30 minutes

1kg ready-made bread dough
Flour for sprinkling
Tomato pesto or sauce of your choice
2 feta cheese rounds
300g cherry tomatoes, roasted
100g olives, pitted
200g baby spinach, blanched
500ml grated mozzarella cheese


1 Preheat the oven to 220°C. Divide the dough into four sections and roll each one into a flat circle on a floured surface.

2 Spread a layer of tomato pesto on each piece of dough and divide the rest of the ingredients between the pizzas. Fold each dough-round in half.

3 Place calzones on a greased and floured baking tray and bake for 30 minutes or until cooked and risen. Turn the baking tray round halfway through the cooking process if it seems as if the pizzas on one side are browning more quickly. Serve immediately.

Chicken curry with green veggies


Serves 4
Preparation time 30 minutes
Cooking time 30 minutes

30ml oil
4 chicken breasts, cubed
200g mushrooms, halved
3 baby leeks, chopped
400g baby potatoes, halved
5-20ml Thai green curry paste (to taste)
1 tin coconut milk
100g each of thin green beans, peas and broccoli
Fresh basil and mint leaves
Cooked white rice, to serve


1 Heat the oil in a saucepan and fry the chicken until golden brown. Remove and set aside.

2 Fry the mushrooms until browned, then add the leeks and fry until glossy. Stir in the potatoes and curry paste and fry for another minute. Add the coconut milk, cover and simmer until the potatoes are cooked.

3 Stir in the chicken and greens, and simmer for a few minutes until all the vegetables are cooked, but the green ones are still crunchy. Sprinkle with the herbs and serve with rice.

Spring frittata


Serves 4
Preparation time 20 minutes
Cooking time 20 minutes

2 peppered mackerel fillets
100g thin asparagus spears
10ml oil
1 leek, chopped
6 eggs
250ml cream (or use milk for a lighter meal)
100g watercress, baby spinach and rocket, and extra to serve
Parmesan cheese
Toast to serve


1 Flake the fish and remove the skin and bones.

2 Blanch the asparagus in boiling water, drain and refresh in cold water. Drain again and set aside.

3 Heat the oil in an ovenproof, heavy-based pan and fry the leeks for a few minutes until glossy.

4 Beat the eggs and mix with the cream, then pour into the pan and stir carefully with a spatula (as you would with scrambled eggs) until it begins to set. Stir in the flaked fish and herbs. Arrange the asparagus on top and sprinkle the Parmesan cheese over it.

5 Cook the frittata, without stirring, for another few minutes to make sure the bottom half is cooked. Then place the pan in the oven under the grill until the top is brown. Allow to cool slightly and cut the frittata into slices. Serve with a herb garnish, toast and butter.

Camera Press

Camera Press