Home
Recipes
Starters & Light meals

Butter bean and sorghum salad

Beans recipes

Butter bean and sorghum salad

50 minutes

Beetroot-and-avocado dip

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Easy cornbread

Braai recipes

Easy cornbread

40 minutes

Cheese roosterkoek

Braai recipes

Cheese roosterkoek

15 - 20 minutes

The ultimate breakfast braai bagel

Bacon recipes

The ultimate breakfast braai bagel

20 minutes

Mussel chowder

Corn recipes

Mussel chowder

20 minutes

Baby marrow leaf morogo

South African

Baby marrow leaf morogo

30 minutes

Labarang mince pies

Beef recipes

Labarang mince pies

40–50 minutes

Polenta pancakes with trout pâté

Breakfast recipes

Polenta pancakes with trout pâté

20 minutes

Kale quiche

Breakfast recipes

Kale quiche

30 minutes

Lamb tacos

Lamb recipes

Lamb tacos

15 minutes

Lamb banh mi

Lamb recipes

Lamb banh mi

5 minutes

Load more

Lamb banh mi

By Clement Pedro

Serves 2

Difficulty Easy

Prep Time 25 minutes

Cooking Time 5 minutes

Ingredients

For the quick-pickled carrots:

¾ cup rice vinegar
1 T sugar
1 carrot, peeled and sliced julienne

For the sandwich:

1 Woolworths rustica loaf (or baguette)
4 T Woolworths smoked snoek pâté
2 T good-quality mayonnaise
½ English cucumber, sliced into ribbons using a vegetable peeler
10 g coriander
10 g mint, leaves picked
200 g leftover roast lamb, thinly sliced
1 spring onion, thinly sliced
1 lime, halved

Method

1. To make the quick-pickled carrots, place the vinegar and sugar in a small saucepan over a medium heat. Gently stir the vinegar once it begins to simmer to ensure the sugar dissolves, then remove from the heat. Add the carrots and allow to cool while preparing the remaining ingredients.

2. Halve the bread for a generous banh mi or slice into 4 for a light lunch. Spread the snoek pâté on one half and the mayonnaise on the other.

3. Add the pickled carrots, cucumber, coriander, mint and lamb. Finish with spring onion and a squeeze of lime.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana