Great value Archives

Air-fryer recipes

Crispy air fryer salad

4 minutes

Fish recipes

Tomato-and-sardines on toast

Butternut recipes

Butternut with gochujang cream

30 minutes

Italian recipes

Crumbed pork cutlets with tonnato sauce

20 minutes

Cabbage recipes

Crispy pork rashers with cabbage

40 minutes

Corn recipes

Potato-and-corn pie

1 hour

Air-fryer recipes

Maple roast brinjal

45 minutes

Beef recipes

Shortrib adobo with ting

2 hours 45 minutes

Butternut recipes

Raw butternut salad

Cheese recipes

Charcuterie toasties

45 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

Focaccia pizza with caramelised fennel and quick pickle

Crispy air fryer salad

Tomato-and-sardines on toast

Butternut with gochujang cream

Crumbed pork cutlets with tonnato sauce

Crispy pork rashers with cabbage

Potato-and-corn pie

Maple roast brinjal

Shortrib adobo with ting

Raw butternut salad

Charcuterie toasties

Rainbow kachumbari

Rainbow kachumbari

Ingredients

Method