Vegetarian recipes Archives

Vegetarian recipes

Braised fennel

1 hour

Christmas recipes

Steamed greens

8-10 minutes

Aliums

Roast black garlic with poached carrots and honey radishes

40 minutes

Italian recipes

Creamy Gorgonzola fazzoletti pasta with porcini

15 minutes

Butternut recipes

Root veggie fries

30 minutes

Vegetarian recipes

Spinach gnocchi with salsa verde

10 minutes

Cheese recipes

Ricotta-and-spinach cheat’s cannelloni

20 minutes

Snack recipes

Tomato-and-asparagus tart

15–20 minutes

Tumbled tomato-and-peach salad

Serves 8 as a side

Difficulty Easy

Prep Time 15 minutes

Ingredients

350 g Woolworths exotic tomatoes, halved
2 ripe Israeli tomatoes, thickly sliced
1 fennel bulb, thinly sliced, fronds reserved
350 g mini cucumbers, sliced lengthways
4 Woolworths Flavourburst white-flesh nectarines, cut into wedges
4 Woolworths dessert peaches, halved and stoned
3 buffalo mozzarella balls, torn
1 red chilli, chopped
60 g baby herb leaves
Microgreens, to garnish
Pink peppercorns, to garnish
1⁄2 cup verjuice
Salt, to taste

Method

1. Place the tomatoes, fennel, cucumber, nectarines and peaches on a platter. Top with the mozzarella.

2. Scatter over the remaining salad ingredients.

3. Splash over the verjuice and season to taste.

Discover more salad recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Braised fennel

Steamed greens

Roast black garlic with poached carrots and honey radishes

Creamy Gorgonzola fazzoletti pasta with porcini

Root veggie fries

Spinach gnocchi with salsa verde

Ricotta-and-spinach cheat’s cannelloni

Tomato-and-asparagus tart

Juicy watermelon salad with cucumber and chilli yoghurt

Sweet potato-and-carrot fritters

Tumbled tomato-and-peach salad

Tumbled tomato-and-peach salad

Ingredients

Method