INGREDIENTS
2 tsp paprika
1 tsp garlic powder
1 tbsp sesame seeds
2 rosemary sprigs, chopped
1 tsp salt
tsp black pepper
1 tbsp oil
cup popcorn kernels

METHOD
1. Combine paprika, garlic powder, sesame seeds, rosemary, salt and pepper.
2. Heat oil in a large pot over medium heat. Add kernels and cover with a well-fitted lid. The kernels should start popping within a minute or so.
3. Pop the popcorn, shaking the pot every now and then, until most of the kernels have popped.
4. Remove the popped popcorn from the pot and pour into a large bowl. Sprinkle over the popcorn spice and toss to coat. Season with more salt if desired.

CHARGRILLED CHICKEN STRIPS WITH RED PEPPER HUMMUS
Serves: 6

INGREDIENTS
For the Chicken Strips
cup soy sauce
cup balsamic vinegar
cup oil
1 lemon, juiced
2 tsp Worcestershire sauce
1 clove garlic, grated
1 tbsp mustard
2 tsp honey
4 chicken breasts, cut into strips
For the Hummus
2 red peppers, halved with seeds removed
1 tin chickpeas, drained and liquid reserved
3 tbsp tahini
3 tbsp olive oil
1 lemon, juiced
2 cloves garlic, chopped
1 tsp paprika
1 tsp cumin
To Serve
2 tbsp sesame seeds
cup micro herbs

METHOD
For the Chicken Strips
1. Whisk the soy sauce, vinegar, oil, lemon juice, Worcestershire sauce, garlic, mustard and honey together. Season to taste with salt and black pepper.
2. Place the chicken strips in a bowl. Pour overthe marinade and toss to coat. Cover and set aside to marinate for at least 30 minutes.
3. Braai the chicken strips for 4–5 minutes per side or until cooked.
For the Hummus
1. Place the red peppers skin-side down on the grill and braai for 12–15 minutes until the skin has blackened. Transfer the peppers to a bowl and cover with cling film. Let them cool for 10 minutes.
2. Peel the skins off the peppers and throw away. 3. Transfer the flesh of the peppers to a food processor. Add the chickpeas, tahini, olive oil, lemon juice, garlic, paprika and cumin and blend until smooth.
4. Mix in the reserved chickpea liquid, 1 tbsp at a time, until the desired consistency is reached, about cup in total.
To Serve
1. Scrape hummus into a bowl and top with sesame seeds and micro herbs.
2. Serve with chicken strips on the side.

CARAMELISED-ONION STEAK ROLLS
Serves: 4

INGREDIENTS
For the Steak
cup red wine
cup tomato puree
red pepper, finely chopped
1 red chilli, sliced
2 tsp paprika
600 g rump steak
For the Onions
1 tbsp olive oil
2 onions, sliced
2 tbsp balsamic vinegar
To Serve
4 wholewheat rolls
1 cup rocket

METHOD
For the Steak
1. Whisk all ingredients (except the steak) together. Season with salt and pepper.
2. Place steak in a bowl. Pour over the marinade, cover and let it marinate for 30 min.
For the Onions
1. Heat the oil in a pan over low heat. Add the onions and fry, stirring occasionally, until they are soft and starting to caramelise, about 10–15 min.
2. Add balsamic vinegar and stir until all of the liquid has evaporated and the onions become sticky.
3. Place the steak on the hot grill and braai for 2–3 minutes per side. Let it rest for 5 min before slicing.
To Serve
1. Cut the rolls in half and top with rocket. Top with steak slices, caramelised onions and chimichurri.

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