olive oil Archives

Braai recipes

Braaied skilpadjies

30 minutes

Chicken recipes

BBQ-pineapple chicken wings and slaw

45 minutes

Beans recipes

Steamed baby cabbage parcels

45 minutes

Dinners under

Herbed roast chicken with green ratatouille

1½ hours

Chip recipes

Potato chip frittata

20 minutes

Braai recipes

Green salad with chipolatas

10 minutes

Italian recipes

Lentil ragú

30 minutes

Great value

Sundried tomato pasta salad

15 minutes

Christmas recipes

Pulled lamb lasagne

30 minutes

Pea salad with aïoli

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g garden or sugar snap peas, blanched
6 baby basil leaves, shredded

For the dressing

1 clove garlic, crushed
1 t cumin seeds, toasted
2 t Dijon mustard
3 T extra virgin olive oil
4 T lemon juice
salt to taste

For the aïoli:

2 free-range egg yolks
1 cup sunflower oil
2 T Woolworths black tahini
salt, to taste

Method

1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.

2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.

3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.

For more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Chunky braaied chakalaka

Garlic-and-burnt leek creamed corn

Braaied skilpadjies

BBQ-pineapple chicken wings and slaw

Steamed baby cabbage parcels

Herbed roast chicken with green ratatouille

Potato chip frittata

Green salad with chipolatas

Lentil ragú

Sundried tomato pasta salad

Pulled lamb lasagne

Pea salad with aïoli

Pea salad with aïoli

Ingredients

Method