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Tomato-and-spinach spaghetti

30 minutes

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2 hours 45 minutes

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5 minutes

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40 minutes

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45 minutes

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1 hour

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Charred green salad

20 minutes

Charred green salad

By Brita Du Plessis

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 x 80 g packets Woolworths cauliflower rice
230 g Tenderstem broccoli
200 g sugar snap peas, sliced
4 nectarines, sliced
3 Woolworths butter-basted chicken breasts, shredded
50 g flaked almonds, toasted

For the dressing, whisk:

1⁄4 cup Woolworths white balsamic condiment
1 lemon, zested and juiced
1 T honey
1⁄3 cup olive oil
1 garlic clove, crushed

Method

1. Cook the cauliflower rice according to package instructions.

2. Heat a griddle pan and chargrill the vegetables and nectarines in batches.

3. Shred the chicken and toss with the cauliflower rice, vegetables and nectarines. Drizzle with the dressing and top with the flaked almonds.

Find more salad recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl

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Crispy pork rashers with cabbage

Tomato-and-spinach spaghetti

Tomato-and-sardines on toast

Shortrib adobo with ting

Raw butternut salad

Rainbow kachumbari

Peach-and-tomato salad

Onion amok curry

Herby trout ceviche

Chicken stew with dumplings

Fried cabbage with tomato curry

Pea-and-baby marrow salad

Charred green salad

Charred green salad

Ingredients

Method