Gluten free Archives

Eid recipes

Falooda

South African

Mageu with strawberry coulis

45 minutes

Quinoa recipes

Quinoa and avocado salad

20 minutes

Afternoon tea

Ultimate flourless chocolate cake

25 minutes, plus cooling time

Chicken recipes

Chicken dumplings on baked chickpeas

45–50 minutes

Snack recipes

Baked baby marrows

30 minutes

Easter recipes

Green beans with stewed tomatoes

35 minutes

Crispy brined pork belly

11/2 hours

Easter recipes

Easy gammon terrine

3 hours

Easter recipes

Spanish “’nduja” rice

40 minutes

Easter recipes

Pickled fish sosaties

10 minutes

Roast sweet potato with crispy harissa chickpeas

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

6 sweet potatoes, unpeeled and quartered
3 leeks, thinly sliced
4 T olive oil
sea salt and freshly ground black pepper, to taste
1 x 400 g can chickpeas, drained and rinsed
1 T Woolworths harissa spice
1 lime or lemon 1, juiced
1–2 red onions, thinly sliced
200 g baby spinach, for serving
Woolworths labneh, for serving

For the hummus dressing:

100 g Woolworths hummus
1 T olive oil
½ lemon, juiced
salt, to taste

Method

1. Preheat the oven to 200°C. Toss the sweet potatoes and leeks in 2 T olive oil and season, arrange on a baking tray and roast for 30–40 minutes, or until crispy.

2. Toss the chickpeas in the remaining olive oil and harissa spice and arrange on another baking tray. Roast with the sweet potatoes until golden and crunchy, 20–30 minutes.

3. To make the hummus dressing, combine the hummus, olive oil, lemon juice, salt and a dash of water to loosen to drizzling consistency.

4. Massage the lemon or lime juice and salt into the onion for 15 seconds and set aside.

5. Serve the sweet potatoes and leeks with the baby spinach, hummus dressing, chickpeas and pickled onion and dollop over the labneh.

Find more potato recipes here.

Photograph: Sadiqah Assur-Ismail
Food assistants: Emma Nkunzana and Claire Gooderson

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Sweetcorn tamarind soup

Pork cacciatore

Falooda

Mageu with strawberry coulis

Quinoa and avocado salad

Ultimate flourless chocolate cake

Chicken dumplings on baked chickpeas

Baked baby marrows

Green beans with stewed tomatoes

Crispy brined pork belly

Easy gammon terrine

Spanish “’nduja” rice

Pickled fish sosaties

Roast sweet potato with crispy harissa chickpeas

Roast sweet potato with crispy harissa chickpeas

Ingredients

Method