Carb Conscious Archives

Seafood recipes

Cajun prawns

10 minutes

Beef recipes

Braaied beef fillet

25–30 minutes

Chicken recipes

Citrus chicken with chimichurri

30 minutes

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Avocado recipes

Raw baby marrow salad

Afternoon tea

Soya-cured devilled eggs

10 minutes

Afternoon tea

Gochujang devilled eggs

10 minutes

Rainbow kachumbari

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 baby green cabbage, very thinly sliced
1 baby red cabbage, very thinly sliced
1 red onion, halved and thinly sliced
1 large carrot, peeled and finely sliced julienne
500 g Woolworths exotic tomatoes, quartered
1 green chilli, thinly sliced
1 red chilli, thinly sliced
1 large avocado
1⁄2 cup white wine vinegar
40 g brown sugar
sea salt and freshly ground black pepper, to taste
1 t dried mixed herbs

Method

Toss all the ingredients in a bowl and serve.

Cook's note: This kachumbari is also a great sandwich filler. If you have leftovers, pack them into burgers or spoon on top of chicken schnitzels for a quick weekday dinner.

Find more salad recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Cajun prawns

Braaied beef fillet

Citrus chicken with chimichurri

Lentil, grilled brinjal and butternut salad with tahini dressing

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Quinoa beetroot bowl

Porchetta with pecorino cream sauce

Raw baby marrow salad

Soya-cured devilled eggs

Gochujang devilled eggs

Tenderstem broccoli with blue cheese dressing

Rainbow kachumbari

Rainbow kachumbari

Ingredients

Method