mint Archives

Battered and

Hot buttered rice

30 minutes

Fish recipes

White fish with lemon salsa

40 minutes

Curry recipes

Coconut prawn curry

25 minutes

Braai recipes

Sticky pot-braaied ribs in beer with chilli-and-mint salsa

1 3⁄4 hours

Breakfast recipes

Oven-baked tomato toast

40 minutes

Brinjal recipes

Vindaloo prawns

30 minutes

Butternut recipes

Chickpea kofta korma

45 minutes

Christmas dessert

Chocolate-and-bubbly trifle

15 minutes

Bread recipes

Roast trout bagel

25 minutes

Asian recipes

Noodle salad

5 minutes

Noodle salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

300 g vermicelli noodles, cooked and cooled
350 g fruit of your choice (melon, pineapple, watermelon or mango)
15 g fresh mint
10 g fresh basil
4 spring onions, chopped
2 baby red onions, thinly sliced
Woolworths baby gem lettuce, for serving
pickled ginger, for serving
sesame seeds, toasted, for serving

For the dressing, mix:

¼ cups rice wine vinegar cup
fish sauce a few drops
1 T caster sugar
1 garlic clove, chopped
1 chilli, chopped

Method

Arrange the salad ingredients in sections on a large platter. Allow guests to assemble their own salads and pour over the dressing. Top with pink pickled ginger, herbs and toasted sesame seeds.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

Spinach lasagne

Kung pao chicken

Durban fish curry

Ultimate peri-peri sauce with hake

Corn, Parmesan and chilli salad

Hot buttered rice

White fish with lemon salsa

Coconut prawn curry

Sticky pot-braaied ribs in beer with chilli-and-mint salsa

Oven-baked tomato toast

Vindaloo prawns

Chickpea kofta korma

Chocolate-and-bubbly trifle

Roast trout bagel

Noodle salad

Noodle salad

Ingredients

Method