olive oil Archives

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Easter recipes

Lamb ribs with patty pan-and-fennel slaw

2 hours

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Chakalaka recipes

Pap and chakalaka

30 minutes

Chakalaka recipes

Smashed boerie taco with caramelised onions

15 minutes

Mince recipes

Mum’s curried mince mac and cheese

10-15 minutes

Cheese recipes

Cheesy spinach rolls

30 minutes

Boards and

Seafood feast

Fish recipes

Whole lemon stuffed hake with olive and caper sauce

30 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Mexican recipes

Vegetarian chilli con carne

10 minutes

Vegetarian chilli con carne

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

1 T chilli con carne spice mix
2 x 180 g punnets plant-based savoury mince
1 x 400 g jar mild chunky salsa
1 x 250 g packet salsa nacho chips
290 g crunchy summer salad, for serving
2 T olive oil
3 cloves garlic, crushed

Method

1. Heat the olive oil in a pan and add the chilli con carne spice and garlic. Cook for 10 seconds, then stir in the plant-based mince and warm through.

2. Add the salsa and simmer for 5 minutes. Serve on nacho chips, topped with salad. If you have sour cream or Woolworths dairy-free Cheddar-flavoured cheese in the fridge, use them as extra toppings.

Find more vegetarian recipes here.

Photographs: Sadiqah Assur-Ismail
Food assistant: Kate Ferreira

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Twice-cooked roast potatoes in tomato salsa

Schwarma-spiced roast lamb

Lamb ribs with patty pan-and-fennel slaw

Roasted red peppers with Hollandaise

Pap and chakalaka

Smashed boerie taco with caramelised onions

Mum’s curried mince mac and cheese

Cheesy spinach rolls

Seafood feast

Whole lemon stuffed hake with olive and caper sauce

Chorizo-and-olive butter hake parcels

Vegetarian chilli con carne

Vegetarian chilli con carne

Ingredients

Method