Try these super colourful summer-style Sunday recipes packed with vegetables.
Everybody knows that Sunday is filled with lots of vegetables, pumpkin, sweet potato, three-bean salad, green salad, and more. Well, here’s another great way of having your vegetables with the help of Seven Colour Sunday recipes. Maybe leave out the rice, just this once.
About Seven Colour Sunday
Tebo and Lebo Ndala, two ordinary kasi girls from Pretoria, have turned their love for cooking into a profession. Trained chefs, the down-to-earth twins love cooking for their family and friends. Food Stories is their invitation to anyone who enjoys good food to join them on their culinary journey: from grandmother Koko’s kitchen to working at a flatbread stand as culinary students and attending university in Los Angeles (“The pizza slices are as big as your face”). The twins make every new taste experience their own.
We hope you find these Sunday recipes as fun to prep and eat as we did. Most of the recipes are adaptable to cater for specific allergies. Where appropriate, involve your children in the recipe prep and enjoy delicious allergy-friendly meal options!
“Food was always colourful in our home, literally and figuratively, because we understood that people ate with their eyes first.”
Grilled veggies
Marinade:
- ¼ cup avocado oil
- 3 tbsp honey
- 4 tbsp balsamic vinegar
- 1 tsp each of chili flakes, dried thyme, garlic powder
- 1 tsp salt and pepper
- 2 tbsp lemon rind
- 2 tbsp lemon juice
Vegetables:
- 500g asparagus, trimmed
- 1 red and 1 yellow pepper, deseeded and cut into strips
- 4 carrots, cut in half lengthwise
- 1 red onion, cut into wedges
- Medium-sized butternut, sliced
- 1 sweet potato, peeled and sliced
Dips
Hummus:
- 1 can (400g) chickpeas
- 3 tbsp lemon juice
- salt and pepper
- ¼ cup olive oil
Blue cheese:
- 300g blue cheese
- 100g cream
- salt and pepper
Sundried tomato:
- 300g sundried tomatoes
- 100g peppadews
- 50g olive oil
Pesto:
- 150g fresh basil leaves
- 50g fresh parsley
- 50g mint
- 100g Parmesan cheese
- 50g almond nuts
- 60g olive oil
- salt and pepper
Explore our yummy summer salad and sides recipes as well as recipes using freshly picked vegetables.
Wild cherry and cranberry rooibos with kiwi popsicles
Serves 8 | 2 hours
We had an ice-cream truck pass through our neighbourhood on Sundays. The truck sold soft-serve and popsicles. We’d get so giddy when we heard the siren, begging our mom to get us popsicles. She didn’t always listen to us, but it was such a treat when she did.
- 4 Laager cranberry and wild cherry flavoured rooibos teabags
- 2 cups boiling water
- 4 kiwi fruit, peeled
- 3 cups mixed berries and cranberries, frozen
Make a strong tea with the teabags and the boiling water. In a saucepan, reduce the tea to 1 cup and cool down completely.
Place the kiwi fruit in a blender and blend until fully liquified. Add half of the reduced tea to loosen the mixture a bit. Pour the kiwi mix into the bottom of a popsicle mould with a stick. Freeze for 1 hour.
Meanwhile, blend the frozen berries and loosen with the rest of the tea. Pour the berry mixture on top of the kiwi popsicles and place back in the freezer for another hour. Enjoy on a hot day.
Published by Human & Rousseau, Food Stories is available at leading bookstores.
