Starters & Light meals Archives

Beetroot recipes

Beetroot-and-feta salad

20 minutes

Salad recipes

Green leaf salad  with coppa

20 minutes

Chickpea recipes

Chickpea fries with smoky tomato relish

15 minutes

Battered and

Indian battered brinjals with chilli oil

20 minutes

Coconut recipes

Fresh coconut and baby marrow noodle salad

Breakfast recipes

Skinny eggs with spicy Mexican tomato sauce

40 minutes

Salad recipes

Refreshing summer salad

25 minutes

Egg recipes

The ultimate fluffy omelette

10 minutes

Breakfast recipes

Ancient seed granola

15 minutes

Ancient seed granola

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

250 g chia seeds
125 g sunflower seeds
1 T coconut oil
3 T Woolworths fynbos honey
40 g Woolworths Simply toasted coconut

Method

1. Preheat the oven to 180°C.

2. Place the chia and sunflower seeds on a baking tray and drizzle with the coconut oil and honey. Bake for 15 minutes, stirring frequently, until evenly toasted.

3. Remove the tray from the oven and allow the mixture to cool slightly before adding the toasted coconut and mixing.

4. Store in a jar or serve immediately over yoghurt or blended into a smoothie.

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Cucumber salad with fat-free Asian dressing

Butternut with Thai peanut sauce and coriander rice

Bacon, egg and cheese tartlets

Beetroot-and-feta salad

Green leaf salad  with coppa

Chickpea fries with smoky tomato relish

Indian battered brinjals with chilli oil

Fresh coconut and baby marrow noodle salad

Skinny eggs with spicy Mexican tomato sauce

Refreshing summer salad

The ultimate fluffy omelette

Ancient seed granola

Ancient seed granola

Ingredients

Method