olive oil Archives

Chicken recipes

Lamb meatball gyros with cabbage slaw and yoghurt dip

20 minutes

Broccoli recipes

Broccoli with roast lemons and herb salsa

40 minutes

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Butternut recipes

Risotto-stuffed squash with Parmesan and pancetta

45 minutes

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Salad recipes

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Rice recipes

Parmesan-and-sesame rice with roast garlicky mushrooms

1 hour, plus chilling time

Bacon recipes

Roast winter veg with bacon and wilted chard

40 minutes

Anchovy recipes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

20 minutes

Salad recipes

Warm “kabbouleh” salad

30 minutes

Warm “kabbouleh” salad

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

180–200 g kale (leaves only)
7 T olive oil
Sea salt and freshly ground black pepper, to taste
200 g bulgur wheat
3 firm, ripe red tomatoes, finely chopped
1 bunch spring onions, finely chopped
1 Mediterranean cucumber, finely chopped
1 T Italian parsley, finely chopped
1 T mint, finely chopped
Lemon juice, to taste
Sumac, for sprinkling (optional)

Method

Place the kale in a large bowl and cover with boiling water. Drain in a colander, then cool under cold running water. Squeeze dry with your hands, then shred finely.
Heat 4 T oil in a suitable pan. Add the kale and a little seasoning and stir. Cover and cook gently for 30 minutes, stirring occasionally, until very tender.
Meanwhile, pour boiling water over the bulgur wheat and allow to stand for 20 minutes. Drain if necessary. Mix with the tomatoes, spring onions, cucumber and herbs, the remaining olive oil and lemon juice. Season to taste. Mix with the warm kale. Check the seasoning and add more oil and lemon juice if necessary.
Add a sprinkling of sumac, if you like. Serve while still warm.

Cook's note: Tabbouleh is a lemony, herby Levantine dish made with bulgur wheat. Adding kale, slow-cooked in olive oil to tenderise it, turns it into a wholesome, warm ‘kabbouleh’ – inspired by the vegan dish with a cult following in Los Angeles.

Browse more warm salads here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Ceviche with avocado and home-made tortilla chips

Juicy citrus chicken

Lamb meatball gyros with cabbage slaw and yoghurt dip

Broccoli with roast lemons and herb salsa

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Risotto-stuffed squash with Parmesan and pancetta

Black rice with avocado and seared salmon

Brussels sprouts, potatoes and chicken tray bake

Parmesan-and-sesame rice with roast garlicky mushrooms

Roast winter veg with bacon and wilted chard

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

Warm “kabbouleh” salad

Warm “kabbouleh” salad

Ingredients

Method