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Spring food festival

Spread it on toast, slice it onto sandwiches, use it in salads, make salsa, make a dip, soup or eat it as is –– the mighty avocado!

Dip them in cream, dip them in chocolate, make home-made jam, ice cream, milkshake, smoothies, cheese cake –– vibrant red strawberries.

Add it to fruit salad, grill it, pizza, burger, ginger beer, milkshake or smoothie –– fragrant juicy pineapple.

The Sunday Express Spring Food festival kicked off yesterday with the use of these wonderful ingredients while I demonstrated the dishes live inside the Fruit and Veg City store.

If you missed it, don’t worry, the recipes are featured this week and I hope to see you next week Saturday, where I will be demonstrating more recipes and entertaining tips with Fruit and Veg City.


Happy Spring Cooking,


Grilled chicken kebabs with yoghurt dressing

Grilled chicken kebabs

with yoghurt dressing.

Makes 8-10 kebabs


500g chicken breast fillet cubed

½  onion, cut into segments

1 x green pepper, cut into squares

24 cherry tomatoes

Marinade & Dressing

350ml plain yoghurt

1clove garlic, crushed

Juice and zest of ½ lemon

1tablespoon honey

1tablespoon fresh parsley, chopped

Salt & pepper to taste


• Mix all the ingredients for the marinade until well blended. Divide the mix into two batches. Pour one batch into a bowl and keep aside for serving. Marinate the chicken with the other batch for at least one hour.

• Thread the chicken, green pepper, tomatoes and onion three pieces each on wooden skewers.

• Grill on medium heat until the chicken is cooked through about 10-12 minutes. Arrange on a platter and serve as is or with rice and a green salad for a light meal with the dressing. The dressing is also suitable for fish.

Avocado Salad

2 x avocados, diced

1 x tomato, diced

½ red onion, diced

½  green pepper, diced

Juice of ½ lemon

1 small red chili, seeds removed, chopped

1 garlic clove, crushed

Olive oil

Salt & pepper to taste


Put all ingredients in a bowl. Drizzle with olive oil, lemon juice and season with salt and pepper. Toss lightly and serve.

Green Salad


1 head lettuce, washed, dried and torn into bite-size pieces

½ packet spring onions, sliced

1 cucumber, sliced

100g green Beans, blanched

1 punnet                  cherry Tomatoes, halved

1 packet olives

200g feta cheese, crumbled

Salt & pepper

Olive oil


• On a platter, evenly lay out the lettuce, spring onions, cucumber and green beans.

• Then arrange the tomatoes, olives and feta cheese. Sprinkle salt and pepper, oil and lightly toss. Serve with your favourite dressing. For even better results, use a mix of different types of lettuce and baby spinach when in season.

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