dill Archives

Lamb recipes

Thick-crust lamb pizza

20 minutes

Cabbage recipes

Savoy cabbage and lemony ricotta bake

1 hour

Beetroot recipes

Beetroot-and-dill gravadlax

Cheese recipes

Melon-and-goat’s cheese salad

Beetroot recipes

Beetroot gravadlax

Cheese recipes

Gourmet meat and cheese platter

40 minutes

Boards and

Seafood braai platter

45 minutes

Beans recipes

Butter bean and sorghum salad

50 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Breakfast recipes

Polenta pancakes with trout pâté

20 minutes

Braai recipes

Fish kofta hot dogs

10–15 minutes

Pepper recipes

Tabbouleh-style sorghum

30 minutes

Tabbouleh-style sorghum

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

300 g red sorghum
1 red onion, finely chopped
¼ cup red wine vinegar
150 g Woolworths baby Rosa tomatoes, halved
1 lemon, juiced
1 T Woolworths preserved lemon, chopped
4 T extra virgin olive oil
2 cloves garlic, crushed
1 red chilli, finely chopped
3 T dill, finely chopped
2 T mint, chopped
4 T Italian parsley, finely chopped
3 T coriander, finely chopped
100 g Woolworths sheep’s-milk feta, thinly sliced or broken into small chunks
sea salt and freshly ground black pepper, to taste
2 roasted red peppers, halved

Method

1. Cook the sorghum according to package instructions. Drain and cool.

2. Place the onion in a bowl. Heat the vinegar and pour over the onion. Allow to cool so it pickles slightly.

3. Mix all the remaining ingredients except the cheese, which you can add when ready to serve.

Cook's note: The tabbouleh is substantial enough to serve on its own, but also works well with braaied steaks or lightly smoked snoek.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Thick-crust lamb pizza

Savoy cabbage and lemony ricotta bake

Beetroot-and-dill gravadlax

Melon-and-goat’s cheese salad

Beetroot gravadlax

Gourmet meat and cheese platter

Seafood braai platter

Butter bean and sorghum salad

Beetroot-and-avocado dip

Polenta pancakes with trout pâté

Fish kofta hot dogs

Tabbouleh-style sorghum

Tabbouleh-style sorghum

Ingredients

Method