lemon Archives

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Roast amadumbe

30 minutes

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Fish kofta hot dogs

10–15 minutes

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Fish schnitzel

15 minutes

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1.5 hours

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Yellowtail kedgeree

30 minutes

Mediterranean

Fattoush salad

Cheesecake recipes

Basic cheesecake tray bake

40 minutes

Aliums

ClemenGold-roasted fennel and leeks

45 minutes

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Air-fryer fish cakes

15 minutes

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Vegan jam and coconut sponge pudding

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

Salt-and-vinegar chicken breasts

Roast amadumbe

Fish kofta hot dogs

Fish schnitzel

Knafeh

Yellowtail kedgeree

Fattoush salad

Basic cheesecake tray bake

ClemenGold-roasted fennel and leeks

Air-fryer fish cakes

Vegan jam and coconut sponge pudding

Tabbouleh-style sorghum

Tabbouleh-style sorghum

Ingredients

Method