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Salads that are a complete meal are such a perfect warm weather lunchtime treat. This salad offers juicy subtle sweetness in the form of roasted peaches dusted with the new Tastebud Caramel spice. Umami richness appears care of thin slices of prosciutto. Add crunchy green leaves and herbs, pops of festive red pomegranate and a light vinaigrette and it\u2019s our idea of happy on a plate. You can make the roasted caramel peaches under your grill, but why not take it outside to the braai grid? It\u2019s summer after all!<\/p>\n
You\u2019ll need:<\/strong><\/p>\n 4 peaches, apricots or nectarines, halved and stones removed; Cape Herb & Spice Tastebud Caramel spice; 2 Tblsps melted butter; a packet of prosciutto; selection of green leaves and herbs; pomegranate rubies; 2 Tblsps olive oil; 2 Tblsps neutral vegetable oil like avocado or canola; 2 Tblsps red wine vinegar; half Tblsp pomegranate molasses (optional); pinch of salt and pepper<\/p>\n To make:\u00a0<\/strong><\/p>\n Paint fruit with melted butter, dust liberally with Caramel spice and place under a hot grill or cut side down on a braai grid until caramelised.<\/p>\n To make the vinaigrette, whisk oil, vinegar and pomegranate molasses together, add a generous pinch of salt and freshly ground pepper. Dress the leaves and plate up with the warm peaches and prosciutto. Serves four.<\/p>\n <\/p>\n There\u2019s a massive, ever-growing health conscious movement worldwide … hooray, we say!<\/strong><\/p>\n More and more people are looking to eat healthily, searching for ingredients with no artificial flavourants or colourants, no preservatives or added MSG, non GMO … and they very often also want them suitable for vegans, too. Hello Tastebud \u2013 the new brilliant range of spices from Cape Herb & Spice \u2013 which offers all this, and more! With seven popular flavours to choose from \u2013 think Savoury, Seeded, Zesty, Spicy, Herbed, Umami and Caramel \u2013 well-flavoured food, be it spicy or sweet, savoury or salty, has never been easier (or tasted this good). You\u2019ll find them at your local stores for around R39.95 each. <\/p>\n Herbed lamb ribs<\/strong><\/p>\n Small lamb ribs are always a finger-licking winner, especially when done on the braai. Use Tastebud Herbed spice blend as a rub \u2013 packed with thyme, rosemary, basil, marjoram, coriander, ginger and loads of other good things, it\u2019ll up your rib game to sensational. Serve with braai-blistered vine tomatoes and lemons.<\/p>\n You\u2019ll need:<\/strong><\/p>\n 800g lamb ribs; Tastebud Herbed spice blend; 3 Tblsps tomato sauce; 1 Tblsp lemon juice; 1 Tblsp runny honey<\/p>\n To make:<\/strong><\/p>\n Dust lamb ribs with spice blend and set aside for 30 to 60 minutes. Brush ribs lightly with olive oil and place on a hot braai or under the grill element of your oven. Turn often and cook until done to your liking. Mix together tomato sauce, lemon juice, honey and half a tsp of the Herbed spice blend and generously paint ribs for the final 15 minutes of cooking. (If you do it earlier, the basting sauce will burn.) Serve right away.<\/p>\n Serves two.<\/p>\n Seeded pita chips with baked Every cook should have a few no-fail recipes they can turn to for quick snackie things to feed unexpected guests. These seeded pita chips with baked Camembert and honey-roasted grapes is one of them! Prep is all of five minutes and your oven does the rest in under 15. More time with friends, less time in the kitchen \u2013 just the way summer entertaining should be.<\/p>\n You\u2019ll need:<\/strong><\/p>\n 1 Camembert; 1 clove garlic (peeled and sliced into slivers); 1 sprig thyme; 1 large bunch red grapes; 2 Tblsps honey; one packet pita breads<\/p>\n To make:<\/strong><\/p>\n Preheat oven to 180 \u00b0 Celsius. Place Camembert in a round ovenproof bowl that just fits the cheese. Make tiny cuts in the cheese and stuff in garlic slivers and thyme leaves. Cut the pita breads into triangles, paint very lightly with olive oil and dust with Tastebud Seeded spice blend. Place on a baking tray lined with baking paper. Place grapes on another lined baking tray. Melt the honey by microwaving it for 20 seconds and pour over the grapes. Place the bowl with Camembert on the tray with the grapes. Place both trays in the oven for 10 to 15 minutes until the pita is toasted, the grapes roasted and the Camembert oozing. (The grapes and Camembert will take the same amount of time, but keep an eye on the pita chips as they may need to be removed a few minutes earlier.) Serve right away.<\/p>\n","protected":false},"excerpt":{"rendered":" Caramel roasted peaches, herbed lamb, savoury potato pizza \u2013this summer, we\u2019re heading outdoors to feast … healthily!<\/p>\n","protected":false},"author":115,"featured_media":2658,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475,51],"tags":[111,110,112],"class_list":{"0":"post-2655","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-lifestyle","9":"tag-dishes","10":"tag-recipes","11":"tag-summer"},"yoast_head":"\n
\nDetails:<\/em><\/strong> www.capeherb.co.za<\/em><\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/08\/Tastebud-RIBS-HERBED-HI-RES-1024x768.jpg\")
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\n<\/strong>Camembert and honey-roasted grapes<\/strong><\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/08\/Tastebud-SEEDED-PITA-HI-RES-1024x768.jpg\")
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