Carb Conscious Archives

Anchovy recipes

Asparagus with anchovy butter

15 minutes

Air-fryer recipes

Air-fryer steak with café de Paris butter

15 minutes

Chickpea recipes

Chickpea fries

20 minutes

Fish recipes

Salmon crudo

Five-ingredient recipes

Baby gem salad

10 minutes

Asian recipes

Prawns with tom yum salad

20 minutes

Cheese recipes

Cheat’s burrata and blood orange salad

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Christmas recipes

Vanilla-butter prawn bisque

1 hour

Chicken recipes

Grapefruit roast chicken

45 minutes

Trout salad with beetroot chips

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 Woolworths trout ring with hot fynbos honey
¼ bulb fennel, thinly sliced
4 radishes, thinly sliced
1 spring onion, thinly sliced
ground pink peppercorns, a pinch
50 g Woolworths sea salt and black pepper beetroot crisps, for serving
2 lemons, cut into wedges, for serving

Method

1. Arrange the trout ring on a serving platter, and drizzle over the accompanying sauce.

2. Top with the vegetables, season with the pink peppercorn and serve with the beetroot crisps and lemon wedges.

Find more seafood recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Lerato Motau

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Asparagus with anchovy butter

Air-fryer steak with café de Paris butter

Chickpea fries

Salmon crudo

Baby gem salad

Prawns with tom yum salad

Cheat’s burrata and blood orange salad

Garlic-and-burnt leek creamed corn

Vanilla-butter prawn bisque

Grapefruit roast chicken

Prawns in ginger, chilli and tomato

Trout salad with beetroot chips

Trout salad with beetroot chips

Ingredients

Method