Side Servings Archives

Potato recipes

Twice-baked potatoes

1 hour

Italian recipes

Porcini girasolini with crispy Parma ham

15 minutes

Butternut recipes

Winter citrus salad

1 hour

Braai recipes

Black bean chakalaka

25 minutes

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Salad recipes

Watermelon, cucumber and grape salad

10 minutes

Butternut recipes

Butternut with gochujang cream

30 minutes

Butternut recipes

Raw butternut salad

Cabbage recipes

Rainbow kachumbari

Salad recipes

Pea-and-baby marrow salad

Salad recipes

Charred green salad

20 minutes

Charred green salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 x 80 g packets Woolworths cauliflower rice
230 g Tenderstem broccoli
200 g sugar snap peas, sliced
4 nectarines, sliced
3 Woolworths butter-basted chicken breasts, shredded
50 g flaked almonds, toasted

For the dressing, whisk:

1⁄4 cup Woolworths white balsamic condiment
1 lemon, zested and juiced
1 T honey
1⁄3 cup olive oil
1 garlic clove, crushed

Method

1. Cook the cauliflower rice according to package instructions.

2. Heat a griddle pan and chargrill the vegetables and nectarines in batches.

3. Shred the chicken and toss with the cauliflower rice, vegetables and nectarines. Drizzle with the dressing and top with the flaked almonds.

Find more salad recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Smoked trout cucumber salad

Twice-baked potatoes

Porcini girasolini with crispy Parma ham

Winter citrus salad

Black bean chakalaka

Poached leeks with creamy asparagus sauce

Watermelon, cucumber and grape salad

Butternut with gochujang cream

Raw butternut salad

Rainbow kachumbari

Pea-and-baby marrow salad

Charred green salad

Charred green salad

Ingredients

Method