Seven colours recipes Archives

Potato recipes

Ultimate easy roast potatoes

1 hour 15 minutes

Cabbage recipes

Umfino (maize meal cooked with cabbage and leafy greens)

35–40 minutes

Chicken recipes

Savoury rice-stuffed chicken

1 hour 15 minutes

Seven colours

Sweet potato mash with peanuts

45 minutes

Rice recipes

Bobotie rice

30 minutes

Canned food

Malaysian pudding

Butternut recipes

Mosutlhane & butternut salad

Great value

Portuguese tomato rice

45 minutes

Caramelised butternut-and-beetroot salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 butternut, sliced skin and seeds intact
650 g Woolworths baby beetroot, washed and quartered
5 garlic cloves, crushed
2 T olive oil
sea salt and freshly ground black pepper, to taste
40 g watercress
3 spring onions, chopped

For the cauliflower couscous:

380 g Woolworths cauliflower couscous
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the lemon dressing, whisk:

2-3 T olive oil
1 lemon, zested and juiced
2 t Dijon mustard
salt, to taste

Method

1. Preheat the oven to 180°C. Toss the butternut and beetroot with the garlic, olive oil and seasoning, then roast for 40 minutes or until caramelised and tender.

2. Toss the cauliflower couscous in the olive oil and seasoning.

3. Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion, drizzle with lemon dressing and serve immediately.

Cook's note: Serve a build-your-own salad platter. It looks great, makes sharing easier and also keeps everything from wilting in the heat.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

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Sweet potato mash with peanuts

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Mosutlhane & butternut salad

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Caramelised butternut-and-beetroot salad

Caramelised butternut-and-beetroot salad

Ingredients

Method