Easy Archives

Pepper recipes

Tabbouleh-style sorghum

30 minutes

Tofu recipes

Tofu gnocchi

35 minutes

Asian recipes

Tofu Satay skewers

10 minutes

Cheese recipes

Spinach and ricotta lasagne

40 – 45 minutes

Lentil recipes

Braised lentils with cheesy dumplings

1 hour

Cauliflower recipes

Baked cauliflower pilaf with cucumber and mint raita

1 hour 20 minutes

Braai recipes

Braaied brinjals

25 minutes

Asparagus recipes

Crustless asparagus tart

30 minutes

Market-style crunchy veg

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 bulb fennel, shaved
2 Granny Smith apples, shaved
3 beetroot, peeled and shaved
6 radishes, shaved
2 heads Woolworths Crunchita lettuce
½ bulb celeriac, cut into matchsticks
freshly ground black pepper, to taste

For the tonnato aïoli, blend:

170 g can Light Meat Tuna Shredded in Brine, drained
½ cup mayonnaise
2 T lemon juice
½ t lemon zest
¼ cup olive oil
2 anchovies

Method

1. Layer the vegetables on a platter or individual plates. Drizzle with the aïoli and season with black pepper.

Photographs: Jan Ras
Food assistant: Nicola Naude and Marizen Smit

Find more salad recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Peanut butter-and-banana baked doughnuts

Ox liver with spinach bread

Tabbouleh-style sorghum

Tofu gnocchi

Tofu Satay skewers

Spinach and ricotta lasagne

Braised lentils with cheesy dumplings

Baked cauliflower pilaf with cucumber and mint raita

Braaied brinjals

Crustless asparagus tart

Baby marrows with curried coconut sauce

Market-style crunchy veg

Market-style crunchy veg

Ingredients

Method