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Meatballs with radish tzatziki and roast peppers

15 minutes

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Coconut recipes

Coconut-and-coriander three-potato salad

40 minutes

Coconut-and-coriander three-potato salad

Name: Meatballs with radish tzatziki and roast peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: red peppers, halved 4,giant garlic cloves, peeled and sliced 4,olive oil, plus extra for drizzling 3T,Woolworths beef meatballs 1 x 600 gpunnet,For the radish tzatziki: ,Woolworths double-cream yoghurt 1 ½cups,tahini 2T,radishes, finely grated 100g,lemon juice 1T,dill, finely chopped 1T,Italian parsley, finely chopped 1T,garlic cloves, finely grated 2,Sea salt and freshly ground black pepper, to taste

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

250 g baby potatoes, boiled
250 g Woolworths pink fir potatoes, boiled
250 g Woolworths red skin potatoes, boiled
Sea salt and freshly ground black pepper, to taste
1⁄4 cup olive oil
1 cup coconut cream
1 cup thick, plain yoghurt
10 g fresh coriander
Spring onions, finely sliced, to garnish
Fresh coconut, grated, to garnish

Method

Preheat the oven to 200°C. Cut some of the potatoes in half, leave others whole and smash some with the back of a fork, drizzle with 3 T olive oil and sprinkle with sea salt. Roast for 20 minutes, or until golden and crisp, shaking the tray now and then.
To make the dressing, mix the coconut cream, yoghurt, remaining olive oil and season to taste.

Toss into the hot potatoes and serve topped with the coriander, spring onions.

Cook's note: A good old potato salad is a South African summer staple. I used three varieties, each with their own shape, flavour and texture, and the coconut-and-yoghurt dressing is beyond!

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Coconut-and-coriander three-potato salad

Coconut-and-coriander three-potato salad

Ingredients

Method