Name: Green goddess salad
Prep time: 30 min
Cook time: PTM
Total time: 30 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: For the green goddess dressing: ,double-cream yoghurt, plus 3 T 3⁄4 cup,good-quality mayonnaise, plus 3 T 1⁄2 cup ,coriander 10 g,Italian parsley 10g,spring onion 1,olive oil 2 T,fresh lime juice 1 T,sea salt, to taste ,freshly ground black pepper, to taste ,For the tuna: ,fresh tuna steaks 4 x 120–150 g,sea salt, to taste ,freshly ground black pepper, to taste ,olive oil 3 1⁄2 T,For the salad: ,baby marrows, sliced into thin ribbons 4,wild rocket 40 g,Italian parsley, leaves picked and roughly chopped 10 g,preserved lemon quarters, sliced julienne 2,Parmesan shavings 16,cannellini beans 160 g,spring onions 4,chopped pistachios, roughly chopped 40 g,lemon vinaigrette, plus 2 T 1⁄4 cup,gem lettuce 4 heads,lemon wedges 4,dill 5 g

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Chakalaka recipes

Chickpea chakalaka

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Chickpea chakalaka

Serves Makes about 1 kg

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 x 4 pack Woolworths mixed peppers
oil, for frying
8 baby onions, cut into quarters
trapper salt
1 T medium curry powder
3 T garam masala
1 T berbere spice (or smoked paprika)
4 large carrots, grated
2 x 400 g cans whole peeled tomatoes
5 bay leaves
2 x 400 g cans chickpeas (or 500 g cooked dried chickpeas)
3 T black garlic paste
salt, to taste
chilli oil, to taste

For the black garlic paste:

4 heads Woolworths black garlic
2 T boiling water
1 T canola oil

For trapper salt, mix:

2 t coriander seeds
2 t caraway seeds
50 g yellow mustard seeds
50 g fenugreek
4 T salt
100 g brown sugar
2 1⁄2 T dried onion
2 1⁄2 T dried garlic
1 1⁄2 T chilli flakes

Method

1. To make the black garlic paste, peel the garlic and place the cloves in a mortar. Add the boiling water and oil and crush until a paste is formed. Reserve to add to your chakalaka or any gravy. It’s a great flavour bomb. It will keep in the fridge for up to 2 weeks.

2. Rub the peppers in oil and place in hot embers to char all over. Once charred, place in a bowl, cover in clingwrap and set aside.

3. Place a cast-iron pot onto the embers and add some oil to coat the bottom. Add the onions and cook until golden brown.

4. Add the trapper salt and spices, toast for a minute, then add the carrots and sweat for 8–10 minutes.

5. Peel and seed the charred peppers. Chop roughly and add to the pot with the tomatoes, bay leaves and chickpeas. Cook for 30 minutes.

6. Once cooked, add the black garlic paste, salt and chilli oil.

Photographs: Toby Murphy
Production: Abigail Donnelly

This is a test recipe

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Chickpea chakalaka

Ingredients

Method