Name: Baby potato salad with basil pesto and hot-smoked snoek
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths baby garlic and herb butter potatoes 1 x 350g,basil pesto 2T,Woolworths smoked snoek flakes 100g,Purple cabbage, shredded

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Smoked kippers in lemon butter with beetroot and softboiled eggs

10 minutes

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Soya-and-ginger hake

15 minutes

Pickled fish with noodles and pink pickled radishes

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

250 g rice noodles
½ cup red wine vinegar
75 g radishes, thinly sliced
2 baby cabbages, thinly sliced
2 x 500 g Woolworths pickledfish tubs (hake or yellowtail)
Microgreens, to garnish

Method

Place the rice noodles in a large dish and cover with boiling water. Soak until tender, then drain.

Heat the red wine vinegar in a saucepan over a medium heat until it just begins to simmer. Remove from the heat and add the radishes. Once the radishes have coloured, remove from the vinegar using a slotted spoon.

Place the noodles and cabbage on a platter. Spoon over the pickled fish, some of its sauce and onions and top with the radishes and microgreens.

This is a test recipe

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