oil Archives

Breakfast recipes

Fried chicken with chilli-and-lime seasoning

40 minutes

Fish recipes

Trout salad with honey-gochujang butter

15 minutes

Afternoon tea

Sweetcorn scrambled egg tortillas

8 minutes

Beetroot recipes

20-minute root veg salad

30 minutes

20-minute root veg salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g Woolworths butternut, pumpkin and sweet potato mix
2 ½ T oil
1 t cumin seeds
1 t coriander seeds
200 g salted butter
1 t fresh ginger, grated
400 g Woolworths cooked marinated beetroot
2 T Woolworths vegetable seasoning
2 naartjies, zested and juiced
250 g feta (optional)
Woolworths balsamic salad sprinkle, for serving
use basil for microherbs, for serving

Method

1. Snip a corner off the bag of butternut and sweet potato and microwave for 8 minutes or until tender. Heat the oil in a pan over a high heat and fry the vegetables until golden brown, add vegetable seasoning.

2. Heat another pan and dry roast the cumin and coriander seeds. Add the butter and allow to melt. Add the ginger and stir. Lastly, add the naartjie juice and zest.

3. To serve, arrange the roasted vegetables onto a serving platter and pour over the naartjie butter. Top with the marinated beetroot, break up large pieces of feta and toss over the salad and scatter with the salad sprinkle and microherbs.

Find more 20-minute recipes

Photograph: Shavan Rahim
Videography: Romy Wilson

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Fried chicken with chilli-and-lime seasoning

Trout salad with honey-gochujang butter

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Sweetcorn scrambled egg tortillas

20-minute root veg salad

20-minute root veg salad

Ingredients

Method