What better way to celebrate an African summer than with these wholesome, aromatic dishes



  • 5ml olive oil
  • 1 small red onion, finely diced
  • 2 garlic cloves, crushed
  • 10ml harissa paste
  • 7ml ground cumin
  • 5ml ground coriander
  • 2ml curry powder
  • 500g lamb mince*
  • 1 small egg, lightly beaten
  • 10g fresh coriander leaves, chopped
  • salt and freshly ground black pepper
  • 15ml oil


  • 4–5 slices ciabatta bread, cubed
  • 15ml olive oil
  • 5ml cumin seeds
  • 3ml dried mixed herbs
  • salt and freshly ground black pepper


  • 1 red pepper, roasted
  • 1 yellow or orange pepper, roasted
  • 1 red onion, cut into 2cm chunks
  • 200g assorted cherry tomatoes, halved
  • 100g black and/or green olives
  • 3 radishes, thinly sliced
  • 20g flat-leaf parsley, roughly chopped
  • 1 Mediterranean cucumber
  • 60ml Greek-style or French vinaigrette


  1. To make the lamb kofta kebabs: heat 5ml olive oil in a pan and fry the onion for 4–5 minutes, until translucent. Add the garlic and fry over a low heat for 2 minutes.
  2. Stir in the harissa paste, ground cumin, ground coriander and curry powder and cook for 1 minute. Transfer the mixture to a mixing bowl and allow to cool.
  3. Add the mince, beaten egg, coriander leaves and season well with salt and pepper.
  4. Using floured hands, shape the mince into walnut-sized meatballs. Place in the fridge for 30 minutes.
  5. Heat 15ml olive oil in a pan and fry the meatballs for 8–10 minutes, until golden brown and cooked. Place 3–4 meatballs on each skewer.
  6. To make the croutons: preheat the oven to 180°C.
  7. Place all the ingredients in a mixing bowl and toss to combine. Arrange the bread cubes in a single layer on a baking sheet. Bake for 6–8 minutes, turning frequently until the croutons are golden brown and crispy.
  8. To make the fattoush salad: remove the skin and seeds from the roasted peppers and cut into 2cm chunks.
  9. Place the peppers in a mixing bowl with the red onion, halved tomatoes, olives, radishes and parsley.
  10. Slice the cucumber lengthwise and scoop out and discard the seeds. Slice the cucumber and add it to the salad ingredients.
  11. Pour the dressing over the salad and add the warm croutons. Toss well to combine and serve with the kofta kebabs.

COOK’S TIP: *You can also use beef or chicken mince. For a vegetarian meal, replace the lamb kofta with grilled halloumi and add some cannellini beans to the fattoush salad.

(Serves 4)