Frozen banana smoothie with fig & chia seeds

Looking for inspiration for a feast that’s healthy and full of flavour? Charmaine Lilje, chef at Chardonnay Deli in Constantia, has put together some meat-free ideas made with fresh fruits and veggies. Whether you’re looking for a quick on-the-go breakfast packed with nutrients, a wholesome lunch or dinner option, or a little something sweet, you’ll find these tasty treats surprisingly simple.

Treat yourself

Chardonnay Deli is a farm stall and restaurant in Constantia with a wide offering of homemade products like freshly baked bread, free range eggs, locally made preserves and fresh, organic produce. You’ll also find gorgeous cakes baked daily (don’t miss the cheesecake!), as well as pies, quiches, rustic rusks, pastries, ice cream and jams. Run by passionate owner and chef Charmaine Lilje, it’s an upmarket farm stall with a distinctly laid-back atmosphere in a beautiful, relaxed setting.

The deli is open for breakfast and lunch, and with healthy options like creative smoothies and super juices, it’s the perfect spot to start the day. The breakfast menu changes daily, but expect choices like handmade granola, a raw energy bowl, French toast with berry compote, cream and honey, and hearty omelettes. Lunchtime meals include wholesome salads, pastas and sandwiches all made with fresh, local ingredients.

Find Chardonnay Deli at 87 Constantia Main Road. Visit for more information or call 021 795 0606 to make a reservation.

Frozen banana smoothie with fig & chia seeds (serves 1)

1 tsp chia seeds
2 whole peeled bananas pre-frozen
60ml Almond milk
60ml Coconut milk
60g or one whole fresh fig
¼ wedge fresh lemon squeezed


Combine all the ingredients in a jug blender and blend until smooth
Pour into glass and serve
Garnish with a sprinkle of chia seeds

Roasted cauliflower & parmesan soup

Roasted cauliflower & parmesan soup (serves 4)

50ml Coconut oil
150g chopped white onion
2 cloves crushed garlic
2 sprigs chopped thyme
1 litre vegetable stock or water
250g washed and pre-roasted cauliflower
500ml Cream
150g grated Parmesan
½ lemon, juiced
Salt and pepper to taste

Using a medium sized pot (est 5l), heat the coconut oil
Add onions and thyme and sauté until soft
Add the garlic and cook for a further 5 minutes
Add the vegetable stock and pre-roasted cauliflower
Add the cream, parmesan and lemon juice
Using a hand blender blend all the ingredients together

Season to taste

Should the soup not be thick enough you can thicken with a corn flour slurry (1tsp corn flour and 20ml water). Add the slurry and cook for 5 more minutes

Tagliatelle with kale, broccoli, basil pesto & avocado

Tagliatelle with kale, broccoli, basil pesto & avocado (serves 4)

50ml coconut oil
150g cubed white onion
80ml basil pesto
2 garlic cloves, crushed
2 sprigs chopped rosemary
500ml water
250ml fresh cream
50g fresh chopped kale
200g washed broccoli florets
150g grated parmesan
2 avocados cut into medium sized cubes
1 lemon, juiced
250g fresh tagliatelle
Salt and pepper to taste
Olive oil for drizzling


Using a medium sized pot add the coconut oil, onions, chopped rosemary and garlic. Sauté for 5 minutes
Add the water, kale and broccoli, and simmer for 5 minutes
Add the pesto and cream
Season to taste
Using a medium sized pot boil fresh tagliatelle in boiling water for 3 minutes or until cooked, and drain
Add the pasta to the sauce pot and toss gently
Add the fresh lemon juice and cubed avocado
Place on a serving platter, sprinkle with parmesan and serve with a drizzle of olive oil

Mango pudding with fresh gooseberries & cream

Mango pudding with fresh gooseberries & cream (serves 6-8)

320ml water
155ml castor sugar
1kg pitted and frozen mango flesh (from fresh mangoes)
9g granulated gelatine
¼  tsp salt
125ml fresh cream, and 200ml for serving
5ml lemon juice
1 punnet gooseberries cut in half for garnishing


Place half of the water and half of the sugar in a small saucepan over high heat. Stir until sugar is dissolved for est 4 minutes. Take off the heat
Place mango in a jug blender with the warm sugar mix and blend until smooth
In a separate sauce pan add the remaining sugar, water, salt and gelatine and bring to the boil est 1 minute
Add the mango puree to the gelatine mixture and mix
Add the cream and lemon juice to the mango mixture and mix well
Pour into individual ramekins or a 2 litre serving bowl
Refrigerate overnight
Serve with fresh cream and gooseberries