Side Servings Archives

Beans recipes

Bom bom beans

1 day

Chilli recipes

Potato samoosas with green chutney

2 hours 10 minutes

Chilli recipes

Texan-style BBQ sauce

20 minutes

Salad recipes

Green salad with strawberries and strawberry balsamic vinaigrette

Bacon recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Anchovy recipes

Slow poached tomatoes in garlic and anchovy oil

1 hour and 20 minutes

Avocado recipes

Nachos with cheese sauce and jalapeños

30 minutes

Bacon recipes

American-style coconut flapjacks

20 minutes

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Vegetarian recipes

Pickled veggies

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus labneh setting time

Cooking Time 15 minutes

Ingredients

For the labneh:

1 litre full-cream Greek yoghurt

For the dukkah:

100 g hazelnuts, roasted
80 g sesame seeds, toasted
2 T coriander seeds
2 T cumin
Sea salt and freshly ground black pepper, to taste

For the salad:

3 ripe avocados, halved and sliced
6 oranges, peeled and sliced
70 g watercress
3 T olive oil, plus extra for frying
Sea salt and freshly ground black pepper, to taste
6 pita breads, torn

Method

To make the labneh, line a colander with muslin cloth. Pour in the yoghurt, then pull the corners of the cloth together and tie with string. Place the colander on a plate and chill to set for 3 days. Discard the liquid.
To make the dukkah, blend all the ingredients until fine. Spread out on a baking tray to cool. Store in an airtight container until ready to use.
Divide the avocado, oranges and watercress between 6 plates, drizzle with olive oil and season. Fry the pita breads in a generous sprinkle of dukkah and 1 T olive oil until golden and crisp. Serve warm with the labneh, topped with dukkah.

Cook’s note: You could flavour the labneh with toasted fennel seeds and crushed garlic before straining it.

Time tip: Remember to make the labneh three days in advance. The dukkah can be made the weekend before your party – it will keep in the fridge in an airtight container for up to two weeks.

Browse more starters and light meals here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Marinated corn chunks with chilli

Bom bom beans

Potato samoosas with green chutney

Texan-style BBQ sauce

Green salad with strawberries and strawberry balsamic vinaigrette

Honeybush-poached pear-and-biltong salad

Slow poached tomatoes in garlic and anchovy oil

Nachos with cheese sauce and jalapeños

American-style coconut flapjacks

Roast beetroot and pumpkin seed salad

Pickled veggies

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Ingredients

Method