Main Meals Archives

Chicken breast

Chimichurri cauliflower rice salad

5 minutes

Butternut recipes

Carrot and cauliflower fettuccine in a creamy laksa curry

10 minutes

Chicken recipes

3-ingredient peri-peri chicken livers

10 minutes

Braai recipes

BBQ-pineapple chicken wings and slaw

45 minutes

Braai recipes

Sweetcorn scrambled egg tortillas

8 minutes

Beetroot recipes

20-minute root veg salad

30 minutes

20-minute root veg salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g Woolworths butternut, pumpkin and sweet potato mix
2 ½ T oil
1 t cumin seeds
1 t coriander seeds
200 g salted butter
1 t fresh ginger, grated
400 g Woolworths cooked marinated beetroot
2 T Woolworths vegetable seasoning
2 naartjies, zested and juiced
250 g feta (optional)
Woolworths balsamic salad sprinkle, for serving
use basil for microherbs, for serving

Method

1. Snip a corner off the bag of butternut and sweet potato and microwave for 8 minutes or until tender. Heat the oil in a pan over a high heat and fry the vegetables until golden brown, add vegetable seasoning.

2. Heat another pan and dry roast the cumin and coriander seeds. Add the butter and allow to melt. Add the ginger and stir. Lastly, add the naartjie juice and zest.

3. To serve, arrange the roasted vegetables onto a serving platter and pour over the naartjie butter. Top with the marinated beetroot, break up large pieces of feta and toss over the salad and scatter with the salad sprinkle and microherbs.

Find more 20-minute recipes

Photograph: Shavan Rahim
Videography: Romy Wilson

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Chimichurri cauliflower rice salad

Carrot and cauliflower fettuccine in a creamy laksa curry

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20-minute root veg salad

20-minute root veg salad

Ingredients

Method