Bowled OVER

A delicious delivery method for our favourite flavours from around the world. Who can resist these beautiful summery bowls?

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Souvlaki bowl

You can make these Greek kebabs with chicken instead of beef if you like.

Serves: 4

For the kebabs

500g beef steak of choice

1/4 cup olive oil

1 lemon, zested and juiced

1 tsp dried oregano

Salt and milled black pepper

For the salad

1 can (400g) chickpeas, drained and rinsed

2 tomatoes, sliced into wedges

1/2 cucumber, sliced

1/2 red onion, finely sliced

Handful each fresh mint, dill and parsley

200g calamata olives, pitted

1 disc (50g) feta cheese

Glug olive oil

Glug red wine vinegar

1. Cut steak into chunks and thread onto eight skewers.

2. Rub with oil, lemon and oregano, and season.

3. Cook under a hot grill or braai over medium-hot coals for 2-3 minutes a side, or until cooked to your liking.

4. Toss salad ingredients (except the feta) together and season well with salt and pepper.

5. Divide salad between four serving bowls and dress with olive oil and red wine vinegar.

6. Top each bowl with two kebabs and crumble feta over just before serving.

Prawn poké bowl

Raw salmon or tuna, grilled hake or smoked mackerel will work too.

Serves: 4

16 prawns, shelled and deveined

1 cucumber, cut lengthwise into 'noodles'

200g sugar snap peas, blanched

1/2 cup (125ml) edamame beans, blanched (optional)

2 avocados, sliced

2 Tbsp poké spice

2 Tbsp sesame seeds Pickled ginger and sliced radish, for serving

For the rice

500g short-grain sushi rice

1⅔ cups (410ml) water

1/3 cup rice vinegar

2-3 Tbsp mirin (Japanese rice wine)

2 Tbsp sugar

1/2 tsp fine salt