Home
Recipes
Easy

Cabbage-and-potato fritters

Atchar recipes

Cabbage-and-potato fritters

20 minutes

Pork sausage kebabs

Braai recipes

Pork sausage kebabs

30 minutes

5-ingredient lemon fluff

Citrus recipes

5-ingredient lemon fluff

5 minutes

Snoek tacos

Braai recipes

Snoek tacos

20 minutes

Gemmer (ginger beer)

Beverage recipes

Gemmer (ginger beer)

Caprese tray bake

Tray bake

Caprese tray bake

25 minutes

Don Pedro affogato

Coffee recipes

Don Pedro affogato

Gluten-free almond tart

Cake recipes

Gluten-free almond tart

1 hour

Nectarine clafoutis

Sweet treat

Nectarine clafoutis

35–40 minutes

Tomato-and-lemon ricotta tart

Tart recipes

Tomato-and-lemon ricotta tart

25 minutes

The best boiled egg

Breakfast recipes

The best boiled egg

5 minutes for soft; 7 minutes for medium; 9 minutes for medium hard; 11 minutes for hard

Rice salad

Christmas recipes

Rice salad

Load more

Rice salad

By Lufuno Sinthumule

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 cups cooked rice
1 x 410 g corn kernels can, drained
1 red pepper, diced
1 red onion, chopped
1 small cucumber, cored and sliced
1 celery stick, sliced
sea salt, to taste
freshly ground black pepper, to taste

For the dressing:

3 T olive oil
2 T balsamic vinegar
1⁄4 cup lemon juice

Method

1. In a large salad bowl, combine all the ingredients for the salad and mix well.

2. In a small bowl, whisk the olive oil, vinegar and lemon juice and toss with the salad. Season with salt and pepper.

Cook’s notes: Use any leftover veg from the fridge. For a creamier salad, add a spoon of mustard mayonnaise to the dressing. If you have guests coming over, let everyone dress their own salad so that the vegetables are fresher and crisper.

Find more leftover recipes here.

Photograph: Myburgh Du Plessis
Production: Bianca Strydom