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freshly ground black pepper

Air-fryer recipes

Air-fryer crispy salt and pepper chickpeas

20 minutes

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Roosterkoek with harissa butter

20 minutes

Cooking with

Snipped noodles in vodka sauce

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2½ hours

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Tahchin with fried brinjal (Tahchin-e badenjan)

Boards and

Lamb’s tails with monkeygland sauce

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Lamb recipes

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50 minute

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1½ hours

Chicken recipes

Roast lemon-and-olive chicken

1 hour

Easter recipes

Salt-and-pepper prawns

30 minutes

Great value

Cacio e pepe

Apple recipes

Market-style crunchy veg

Market-style crunchy veg

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 bulb fennel, shaved
2 Granny Smith apples, shaved
3 beetroot, peeled and shaved
6 radishes, shaved
2 heads Woolworths Crunchita lettuce
½ bulb celeriac, cut into matchsticks
freshly ground black pepper, to taste

For the tonnato aïoli, blend:

170 g can Light Meat Tuna Shredded in Brine, drained
½ cup mayonnaise
2 T lemon juice
½ t lemon zest
¼ cup olive oil
2 anchovies

Method

1. Layer the vegetables on a platter or individual plates. Drizzle with the aïoli and season with black pepper.

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

Find more salad recipes here.

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Air-fryer crispy salt and pepper chickpeas

Roosterkoek with harissa butter

Snipped noodles in vodka sauce

Pineapple-and-chipotle-glazed gammon

Tahchin with fried brinjal (Tahchin-e badenjan)

Lamb’s tails with monkeygland sauce

Shepherd’s pie

Herb-marinated roast lamb

Roast lemon-and-olive chicken

Salt-and-pepper prawns

Cacio e pepe

Market-style crunchy veg

Market-style crunchy veg

Ingredients

Method