oil Archives

Burger recipes

Lamb and red onion burgers

12 minutes

Avocado recipes

Poached tuna with avocado rice

20 minutes

Cabbage recipes

Stir-fried chicken and cashews with cabbage noodles

10 minutes

Mushroom and potato frittata

20 minutes

Lamb recipes

Roast lamb and minted tzatziki toasts

30 minutes

Atchar recipes

Gooseberry spiced atchar

30 minutes

Asian recipes

Pan-fried salmon trout with gooseberry Asian dressing

5 minutes

Nonna’s grilled peppers

15 minutes

Beef recipes

Italian meatballs

30 minutes

Healthy Waldorf salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 to 10 minutes

Ingredients

4 free-range chicken breasts
2 T olive oil
Sea salt and freshly ground black pepper
1 cup plain low-fat yoghurt
Juice of ½ lemon
2 T whole-grain mustard
2 red apples
150 g pea shoots
50 g walnuts, crushed
4 sticks celery, sliced thinly

Method

Place a pan over a medium to high heat. Toss the chicken breasts in the olive oil and season to taste.

Fry the chicken breasts for 4 minutes a side, or until the juices run clear but the meat is cooked but still succulent.

Remove from the heat and allow to rest for at least 5 minutes before cutting into slices.

Combine the yoghurt with the lemon juice and mustard. Cut the apples into wedges and toss in the yoghurt dressing.

Arrange pea shoots on four serving plates and top with the apple, walnut, celery and grilled chicken breast. Season to taste and serve.

Per serving: 1544.4 kJ, 37.4 g protein, 16.7 g fat, 18 g carbs

Cook's tip: follow our step-by-step for cooking chicken breasts so that they are perfectly moist and tender.

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Lamb and red onion burgers

Poached tuna with avocado rice

Stir-fried chicken and cashews with cabbage noodles

Mushroom and potato frittata

Roast lamb and minted tzatziki toasts

Gooseberry spiced atchar

Pan-fried salmon trout with gooseberry Asian dressing

Nonna’s grilled peppers

Italian meatballs

Contemporary Waldorf salad

Healthy Waldorf salad

Healthy Waldorf salad

Ingredients

Method