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Garlic-and-caper butter pan-fried hake

15 minutes

Aliums

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25 minutes

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Brinjal recipes

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Dip recipes

Towering nacho salad

Name: Baked mussel risotto
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 3 to 4 servings
Cuisine: Main Meals
Ingredients: fresh mussels, cleaned 500g,white wine 1cup,fish, chicken or vegetable stock ,fennel (or 1 bunch leeks), finely chopped 1 bulb,garlic, crushed 2cloves,olive oil 2T,butter 1T,risotto rice 300g,cream 1⁄2cup,fennel fronds or dill, chopped, plus extra to garnish 1–2 T,Sea salt and freshly ground black pepper, to taste ,lemon juice (optional) 1–2 T,

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g Woolworths nacho chips
1 x 400 g can red kidney beans, drained
1 x 250 g jar Woolworths thick and chunky tomato salsa
200 g mixed cherry tomatoes, quartered lengthways
125 g Cheddar, grated
3 avocados, sliced lengthways, drizzled in juice of 1 lemon
2 T Woolworths sliced jalapeños
1 large bunch coriander, leaves picked
2 limes, quartered, for serving

For the avocado dressing, blend:

2 ripe avocados, peeled and cubed
2 T sour cream
30 g Italian parsley, roughly chopped
1 clove garlic, minced with a pinch of fine salt
1 lime, zested and juiced

Method

On a large platter, layer the nacho chips, beans, salsa, cherry tomatoes, cheese, avocado, and jalapeños. Repeat the layers until you have a tower and all the ingredients are used.

Serve with avocado dressing in a jug on side.

Garnish with coriander and quartered limes.

Cook's note: Easy to assemble and no cooking required!

This is a test recipe

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