spinach Archives

Cheese recipes

Hand pies

30 minutes

Duck recipes

Bacon-and-date roast duck legs on lentils

40 minutes

Dip recipes

Spinach-and-pistachio pesto

Bacon recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Vegetarian recipes

Spinach gnocchi with salsa verde

10 minutes

Cauliflower recipes

Cauliflower wraps with chicken, spinach and ricotta

15 minutes

Chicken recipes

Panko-Parmesan chicken escalopes

10 minutes

Fish recipes

Angelfish with sauce vierge

Beef recipes

Brinjal-and-mince bake

1¼ hours

Black rice and mango pilau with beetroot and pistachio

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

250 g Woolworths Blue Elephant Thai black rice
50 g dried mango strips, shredded
2 beetroots, peeled and shaved
10 g fresh mint, torn
6 Bright Lights spinach leaves, finely sliced
3 spring onions, finely sliced
50 g roasted pistachios, finely chopped
1 lemon, juiced
3 T good-quality extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

Place the rice in a saucepan and cover with salted water, bring to the boil, then reduce the heat and simmer for 30 minutes or until tender. Drain and set aside to cool.

Toss the remaining ingredients with the black rice.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Lemon-and-thyme panko crumbed pork chops

Rotolo with burnt sage and lemon

Hand pies

Bacon-and-date roast duck legs on lentils

Spinach-and-pistachio pesto

Honeybush-poached pear-and-biltong salad

Spinach gnocchi with salsa verde

Cauliflower wraps with chicken, spinach and ricotta

Panko-Parmesan chicken escalopes

Angelfish with sauce vierge

Brinjal-and-mince bake

Black rice and mango pilau with beetroot and pistachio

Black rice and mango pilau with beetroot and pistachio

Ingredients

Method