Name: Chimichurri cauliflower rice salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths cauliflower rice 250g,Woolworths Tenderstem broccoli tips, blanched 65g packet,Woolworths beetroot spirals 80g packet,fresh mint, for serving ,baby cucumbers, sliced 6,feta 100g,red onion, sliced, for serving ,Woolworths chimichurri dressing 100g

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Chimichurri cauliflower rice salad

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Chicken thigh pasta

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Chicken thigh pasta

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T Woolworths chicken rub
4 T extra virgin olive oil
100 g Woolworths sundried tomato quarters
10 g fresh basil, plus extra for serving
12 skinless, deboned free-range chicken thighs
250 g rigatoni

For the pesto:

300 g green beans, trimmed, chopped and blanched
20 g Italian parsley
4 T extra virgin olive oil
50 g Woolworths hard cheese, plus extra for serving
80 g macadamia nuts, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. Place the chicken rub, olive oil, sundried tomatoes and basil in a blender. Blend until smooth. Rub the chicken thighs with the mixture and place on a baking sheet. Roast for 20–25 minutes, turning once and basting with the pan juices.

2. Cook the rigatoni in boiling salted water until al dente. Drain and set aside.

3. To make the pesto, blend all the ingredients.

4. Stir the pesto through the pasta. Turn out onto a platter and top with the chicken thighs. Scatter with basil and hard cheese to serve.

Cook's note: The green beans are a master stroke here, but if you have a jar of Woolies’ basil pesto it will work just as well.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Estee Skein

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Ingredients

Method