lemon Archives

Schnitzel recipes

Chicken schnitzels with frozen peas, feta and mint

25 minutes

Chickpea recipes

Crunchy pork belly-and-apple salad with ranch dressing

1 hour

Chicken recipes

Lemony garlic chicken-and-potato bake

45 minutes

Prawns and

Heerenbone with mussels and dune spinach

1 hour

Lamb recipes

Lamb meatballs in a sweet, sour and spicy tomato sauce

1 1⁄2 hours

Lamb recipes

Marinated lamb knuckles with peas, mint and lemon

1 1⁄2 hours

Salad recipes

The cheeseboard salad

2 minutes

Vegan cauliflower-and-lentil tacos

Serves 3

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

160 g dried lentils
6 tomatoes
1 onion
1 T olive oil
1 t chilli powder
1 t garlic, crushed
1 t ginger, crushed
sea salt and freshly ground black pepper, to taste
1 head cauliflower, finely chopped
3 cups water
a handful coriander, chopped
a squeeze lemon juice
6 Woolworths tortilla wraps
lettuce, chopped, for serving
avocado, for serving

For the cashew dressing:

250 g cashews
1 lemon, juiced
1 cup water
sea salt and freshly ground black pepper, to taste

Method

1. Cook the lentils according to package instructions.

2. Roughly chop the tomatoes and onion, then blend until smooth. Heat the olive oil in a saucepan. Add the tomato and onion, bring to the boil, then simmer until reduced to a thick paste, about 15 minutes. Stir in the chilli, garlic, ginger, salt and pepper.

3. Add the cauliflower, lentils and water and simmer for 15 minutes.
Add the coriander and lemon juice.

4. Char the tortillas over an open gas flame or in a pan until hot. Spoon the cauli-and-lentil mixture into each tortilla, then top with lettuce and smashed avocado and drizzle over the cashew dressing.

5. To make the dressing, place all the ingredients into a high-speed blender and blend until smooth and creamy.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chicken schnitzel piccata

Chicken schnitzels with frozen peas, feta and mint

Chickpea Scotch eggs

Rose-and-mint sherbet

Crunchy pork belly-and-apple salad with ranch dressing

Lemony garlic chicken-and-potato bake

Heerenbone with mussels and dune spinach

Lamb meatballs in a sweet, sour and spicy tomato sauce

Marinated lamb knuckles with peas, mint and lemon

The cheeseboard salad

Creamy leftover gammon Alfredo

Vegan cauliflower-and-lentil tacos

Vegan cauliflower-and-lentil tacos

Ingredients

Method