This festive season, I’m keeping things simple. Instead of the traditional roast turkey or our much-loved vegetarian Christmas pie, most of our cooking will be done over the braai, with a glass of something cold in hand and my closest family and friends nearby.
Presents? There might be a few. But what I really want this year is the opportunity to be present. To slow down the hectic pace of life and focus on the people who are right next to me.
Here’s one of the dishes I can’t wait to create. Use the ingredient list as inspiration and make it your own. You could even carry the ingredients outside and assemble the wreath under the shade of a tree 😉
With love and festive feelings
You will need
1 tin chickpeas, drained
2 tsp smoked paprika
2 tsp cumin, ground
300 g cauliflower florets
2 tsp turmeric, ground
200 g cherry tomatoes, finely chopped
100 g spring onion, finely chopped
1 large cucumber, finely chopped
15 g flat leaf parsley, finely chopped
1 large lemon, juiced and zested
2 tubs Pesto Princess Hummus
15 g mint
Sea salt and black pepper to taste
1. Preheat the oven to 180°C with the grill on. Mix the drained chickpeas with a generous drizzle of olive oil, smoked paprika and cumin and season well. Place on a baking tray.
2. Toss a glug of olive oil through the cauliflower florets and toss in the turmeric. Season and place on a second baking tray. Roast the chickpeas and the cauliflower until they are crispy (the chickpeas will take a little longer).
3. Combine the chopped cherry tomatoes, spring onions, cucumber, parsley, lemon juice and zest. Drizzle over some olive oil and season.
4. Now you’re ready to assemble the wreath. On a large, round platter spread both tubs of hummus into a large wreath shape. Create an outer ring of the cherry tomato/cucumber mixture and an inner ring of crispy chickpeas and cauliflower florets. Your ‘inner circle’ can be made purely from pomegranate rubies.
Garnish with mint and olive oil and serve with our homemade roosterkoek.
Head this way to see all of our festive recipes!
Food creative team: Aletta Lintvelt, Bianca Strydom and Michelle Parkin.