Kool Kapers in the sun

Karen Anand shares some delicious summer recipes to get the best out of the season.

Luxurious vegetable sandwiches

Ingredients

8 slices brown bread 1 small onion (peeled and thinly sliced) 8-10 stuffed green olives (sliced) 2 ripe red tomatoes (sliced) cup lettuce (for garnish) 4 tbsp Farmers’ Market Eggless Thousand Island

Method Place equal amounts of onion, olives and tomatoes on four slices of bread. Place lettuce and a heaped tablespoon of Thousand Island and place the second slice of bread. I give a little latitude to using Thousand Island since there is no butter in this sandwich. Use the best brown bread you can find.

Apple and cinnamon lassi Ingredients 3 apples 1 cup thick yogurt (curd) 1 cup milk 1 cup apple juice tsp cinnamon powder

Method Cut, core, skin and chop apples. Soak in a bowl of water for five minutes, to which you can add lime juice. Remove from water and throw apples into a blender with the yogurt, milk, apple juice, cinnamon and a couple of cubes of ice. Blend on high for one to two minutes until the lassi has an even creamy texture. Serve chilled.

Mango and red pepper salsa Ingredients 2 cups mango (diced into 1” cubes) red onion (diced into 1” cubes) red bell pepper (diced into 1” cubes) jar of Farmers’ Market Mexican Salsa

Method Combine ingredients by hand. Stand for 30 minutes or so to allow flavours to blend. This is a great accompaniment to a meal and fantastic with tortilla chips as a healthy snack. Will last in the fridge for two to three days