Side Servings Archives

Bacon recipes

Whole roasted cabbage

2 hours

Christmas recipes

Iceberg wedge salad

Christmas recipes

Fondant potatoes

45 minutes

Hanukkah recipes

Pickled cucumbers

5 minutes

Jewish holiday

Potato latkes

30 minute

Asian recipes

Dalgyal-jjim

5 minutes

Braai recipes

Mabhanzi

20 minutes

Diwali recipes

Mielie meal roti

30 minutes

Asian recipes

Blanched baby spinach

10 minutes

Asian recipes

Bulgogi sauce

Salad recipes

Slaai

15 minutes

Slaai

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 cob sweetcorn
3 Hass avocados, halved and stoned
3 T extra virgin olive oil
2 limes, juiced
1 T fresh ginger, grated
2 x 40 g packs watercress
sea salt and freshly ground black pepper, to taste
100 g cashew nuts, toasted and roughly chopped

Method

1. Place the corn over medium coals and cook for 10 minutes, or until lightly charred on all sides. Using a sharp knife, slice the kernels off the cob.

2. Brush the avocado flesh with 1 T olive oil, then place on the braai cut side down and braai for 3 minutes until lightly charred.

3. Mix the remaining olive oil, lime juice and ginger, then season to taste.

4. Place the watercress on a serving platter, then scoop out the avocado flesh and place on top. Scatter over the corn, then drizzle over the dressing. Top with the chopped cashew nuts.

Cook's note: Creamy avocado with sweet corn and punchy ginger is salad perfection.

Find more salad recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Rainbow trout with goat’s cheese

Whole roasted cabbage

Iceberg wedge salad

Fondant potatoes

Pickled cucumbers

Potato latkes

Dalgyal-jjim

Mabhanzi

Mielie meal roti

Blanched baby spinach

Bulgogi sauce

Slaai

Slaai

Ingredients

Method