celery leaves Archives

Ostrich recipes

Open ostrich steak sandwich

20 minutes

Beans recipes

Celeriac samp

2 1⁄2 hours

Prawns and

Spicy prawn and mussel stew with butter-toasted ciabatta

25 minutes

Air-fryer recipes

Chicken breasts topped with mushroom risotto

25 - 35 minutes

Dressing recipes

Radicchio-and-celery leaf salad

Beef recipes

Cheat’s weeknight lasagne with beef ragù

35 minutes

Beef recipes

Shisanyama-style chuck with harissa cauliflower salad

25 minutes

Crumbed recipes

Crumbed pork cutlets with tonnato sauce

20 minutes

Air-fryer recipes

Air-fryer roast chicken

1 hour 20 minutes

Beans recipes

Heerenbone salad

30 minutes

Green salad with chipolatas

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

250 g Woolworths pork chipolatas
honey, for coating
100 g Woolworths baby spinach, rocket and watercress salad, washed
1 x 400 g can butter beans, drained and rinsed
100 g celery, sliced diagonally
1 bulb fennel, thinly sliced
80 g fresh peas
100 g mangetout
4 limes, peeled and sliced
2 avocados
200 g baby marrows, thinly sliced lengthways

For the dressing, whisk:

1 t fennel fronds, roughly chopped
1 t celery leaves, roughly chopped
1 lemon, zested and juiced
1 orange, zested and juiced
1 shallot, finely chopped
2 T honey
1⁄3 cup olive oil
1 T wholegrain mustard
sea salt and freshly ground black pepper, to taste

Method

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A post shared by Woolworths TASTE Magazine (@wwtaste)

1. Heat the oil in a pan and fry the chipolatas until golden brown and cooked through, about 8 minutes. Add the honey and shake pan to coat the chipolatas. Set aside.

2. Place the salad leaves on a platter and top with the remaining ingredients.

3. Pour over the dressing or serve alongside the salad in a small bowl.

Find more salad recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Umfino (maize meal cooked with cabbage and leafy greens)

Open ostrich steak sandwich

Celeriac samp

Spicy prawn and mussel stew with butter-toasted ciabatta

Chicken breasts topped with mushroom risotto

Radicchio-and-celery leaf salad

Cheat’s weeknight lasagne with beef ragù

Shisanyama-style chuck with harissa cauliflower salad

Crumbed pork cutlets with tonnato sauce

Air-fryer roast chicken

Heerenbone salad

Green salad with chipolatas

Green salad with chipolatas

Ingredients

Method