olive oil Archives

Pizza recipes

Fold-over pizza

25 minutes

The healthy tuna salad

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

300 g fresh tuna
1x250 g tub low-fat cream cheese
1/2 watermelon, thinly sliced
6 baby beetroots
100 g wild rocket
juice of 1 lemon
olive oil, for drizzling
sea salt and freshly ground black pepper

Method

Using a sharp knife, carefully cut the tuna into wafer-thin slices. Spoon a good dollop of cream cheese onto each serving plate and top with folds of tuna and watermelon slices.

Cook the baby beetroots in a saucepan of rapidly boiling water until tender, then drain and remove the skins. Thinly slice the cooked beetroot and place on top of the salad.

Top with wild rocket leaves and finish off with a good squeeze of lemon juice and a light drizzle of olive oil. Season to taste and serve.
Per serving: 1737.8 kJ, 23.9 g protein, 26.5 g fat, 19.7 g carbs

Fragrant curried mince cottage pie

Air fryer pork belly

Beer-box (braai) platter

Fold-over pizza

Wholewheat pasta, ham and grilled tomato salad

Roast steak and potato salad with sour cream and chives

Baked mushroom and cheese omelette with sorrel salad

Fish on a stick with shaved fennel and cucumber salad

Spicy tomato salsa

Pan-roasted snoek with tomato and lemon creme fraiche

Tomato bread with butter-bean purée

Open tomato, bacon, pepper and feta lasagne

Grilled lamb chops with anchovy-and-tomato sauce

The modern tuna salad

The healthy tuna salad

The healthy tuna salad

Ingredients

Method