This tempting recipe is a delicious as inspiring, created by South African-trained chef Paula Sachs, as part of her nutritious and easy-to-make plant-based menu.
3-COURSE VEGAN MENU (Serves 4)
Green Melon Gazpacho
Potato and Onion Rostis with Grilled Asparagus and Beetroot Puree
Creamy Coconut and Strawberry Pots

Ingredients for Rostis
- 3 medium potatoes, peeled
- 1 white onion, chopped finely
- 1 garlic clove, chopped
- 1 cup flour (or potato flour)
- 1 tablespoon Herbes de Provence
- Plenty of black pepper
To make rostis
- Coarsely grate your potatoes
- Put your grated potatoes into a dish cloth and squeeze out excess water
- Add the potato, garlic, onions, herbs, flour and seasoning together
- The mixture needs to be moist, but not wet
- Divide mixture into 4 and pat into rounds
- Pan fry in a generous amount of olive oil, on a medium heat, for about 5 minutes each side
- The edges should be crispy, the middle a bit soft, but the potato must be cooked through (test with a knife through the centre)
- Drain the rostis on kitchen roll to get rid of excess oil
Ingredients Grilled Asparagus
- 2 bunches of green asparagus
- Olive oil
- Salt and pepper to taste
To grill asparagus
- Heat the grill pan until very hot
- In the meantime, trim the asparagus to get rid of the stalky ends
- Pour olive oil over the asparagus and season well
- Grill asparagus in the pan for about 5 minutes, keep turning
- The aim is to get lovely char grilled marks, but don’t overcook the asparagus – they should be lovely and crunchy
Ingredients Beetroot Puree
- 2 raw beetroots, medium, peeled and chopped roughly
- 1 teaspoon fennel seeds
- 150g of drained chickpeas (half a can)
- 100 ml coconut milk
To make the puree
- Boil the beetroot until tender (you can also use pre-cooked beetroot)
- Blend the cooked beetroot, fennel, chickpeas and coconut milk together (using a hand-blender or blender)
- If necessary, add more coconut milk and olive oil a little bit at a time until there is a consistent puree
Plating up
Spoon the puree onto the plate, then place the rostis on/next to the puree (as preferred). Place the grilled asparagus on top, garnish with mint and a chopped radish, and drizzle a little olive oil over the dish.
Serve with a chilled glass of Forever Summer and enjoy!