lemon Archives

Calamari

Calamari pasta

20 minutes

Citrus recipes

ClemenGold® mandarin cups

Great value

Ravioli with Gorgonzola cream

15 minutes

Cheese recipes

Creamy cheesy chicken

20 minutes

Apple recipes

Pork chops with roasted cabbage and apples

45 minutes

Citrus recipes

ClemenGold tiramisu

Asian recipes

Tuna-and-sweet potato bites

10 minutes

Battered and

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

Beef recipes

Roasted marrow bones

25 minutes

Tart recipes

Baked falafel tart

40 minutes

Five-ingredient recipes

Canned pea salad

Wild greens salad

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

200 g wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel), washed
1 fennel bulb, halved and thinly sliced
2 oranges, segmented
2 grapefruit, segmented
200 g edamame beans, shelled

For the dressing:

1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 T extra virgin olive oil
2 T honey
sea salt and freshly ground black pepper, to taste
1 T poppy seeds

Method

1. Arrange all the salad ingredients on a serving platter.

2. Place all the dressing ingredients in a blender and blitz until well combined and creamy. Pour over the salad and serve.

Find more salad recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Calamari pasta

ClemenGold® mandarin cups

Ravioli with Gorgonzola cream

Creamy cheesy chicken

Pork chops with roasted cabbage and apples

ClemenGold tiramisu

Tuna-and-sweet potato bites

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

Roasted marrow bones

Baked falafel tart

Canned pea salad

Wild greens salad

Wild greens salad

Ingredients

Method