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Text Box: 150g new potatoes 2 tbs goat milk yoghurt 1 tbs chopped fresh mint 1x 2oog white fish filet 1 tbs chopped chives 2 tbs chopped parsley Pinch red chilli flakes 1/2 clove garlic, crushed. 1 tsp olive oil Steamed vegetables

Text Box: Combine chives, parsley, chilli, Garlic and oil. Pat mixture on top of fish and place on a tray lined with baking paper. Bake at 200c for 12 minutes or until cooked. Meanwhile, steam or microwave potatoes. Toss to gether with goat milk yoghurt and mint. Season with salt and pepper.

Text Box: Serve with fish and steamed vegetables. Suggested steamed vegetables, carrots, snow peas.

Text Box: 1 tbsp chopped basil 1 clove chopped garlic About 6 firm tomatoes. Cut the tomatoes in quarters and then cut cut the quarters in halves crosswide. Place the tomatoes in a bowl alternating with some basil leaves and olives mixed in between layers of the

Text Box: Firm vine tomatoes Olives in oil—1 hand full Crumbled goat milk feta Fresh basil leaves. Dressing 1/2 cup olive oil 1/2 cup balsamic vinegar Salt, fresh pepper to taste

Text Box: tomatoes, use about 20 leaves of basil and a hand full of olives for this recipe. Top the salad with the remaining olives and basil leaves.

Text Box: 1/3 cup virgin olive oil 2 tbsp minced fresh parsley 2 tsp minced fresh oregano 1 tsp minced fresh mint Black pepper Several butter lettuce leaves. Place feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives,

Text Box: and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, add black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon feta salad on top. Serve immediately

Text Box: 1/2 kilo Goat milk Feta 1/2 small red onion, diced 1 lemon, zested and minced 1 orange, zested and minced 1 cup very small cherry tomatoes, halved. 1/2 cup green olives, pitted and sliced 1/2 cup kalamata olives, pitted and sliced.