Poached egg-and-atchar salad

Name: Black bean chakalaka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: oil 5T,red onion, thinly sliced ½,garlic cloves, crushed 2 ,fresh ginger, grated 1T,fresh turmeric, grated 1T,fresh chillies, sliced 2,medium curry powder 1T,Cajun spice 1T,paprika ¼ T,red pepper, diced ½,yellow pepper, diced ½,carrots, sliced into ribbons 2,sea salt and freshly ground black pepper, to taste ,can black beans 1 x 400g,hot mango atchar 200g,fresh coriander, chopped 10g

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

3 T white wine vinegar
4 extra-large free-range eggs
100 g asparagus tips, steamed
80 g baby rocket
4 T mango or butternut atchar

For the dressing, mix:

3 T balsamic vinegar
6 T olive oil
chilli flakes, a pinch
cayenne pepper, a pinch
sea salt and freshly ground black pepper, to taste

Method

Fill a saucepan two-thirds of the way with water and bring to the boil. Add the vinegar. Reduce the heat and bring to a gentle simmer, stirring to create a whirlpool.

Crack the eggs into the water and cook for 4 minutes. Remove the eggs using a slotted spoon.

Place each egg on a bed of baby rocket and asparagus tips and top with the atchar. Lightly drizzle over the dressing.

Melkkos with cinnamon-poached pears

Citrus chicken with chimichurri

Easy tuna pasta bake

Black bean chakalaka

T-bone steak with atchar-anchovy butter

Atchar-butter-braaied chicken with flatbread