Home
Recipes
olive oil

Tofu gnocchi

Tofu recipes

Tofu gnocchi

35 minutes

Broccoli and sugar snap salad

Broccoli recipes

Broccoli and sugar snap salad

20 minutes

Braaied brinjals

Braai recipes

Braaied brinjals

25 minutes

Crustless asparagus tart

Asparagus recipes

Crustless asparagus tart

30 minutes

Market-style crunchy veg

Apple recipes

Market-style crunchy veg

Rump with mustard sauce

Beef recipes

Rump with mustard sauce

20 minutes

Pork shoulder with butter bean salad

Beans recipes

Pork shoulder with butter bean salad

35 minutes

Stuffed rib-eye

Beef recipes

Stuffed rib-eye

hour

Greek leg of lamb with toum

Braai recipes

Greek leg of lamb with toum

1 Hour

Beer-can chicken

Beer Food

Beer-can chicken

1 hour

Green salad with goat's cheese

Avocado recipes

Green salad with goat’s cheese

Sweetcorn potato salad

Potato salad

Sweetcorn potato salad

30 minutes

Load more

Sweetcorn potato salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

700 g pack Woolworths microwave baby potatoes with garlic butter
2 t Woolworths Cape Malay curry spice
sea salt and freshly ground black pepper, to taste
2 T olive oil
2 cobs sweetcorn, kernels removed
1 head radicchio (or use Woolworths’ Italian salad leaf mix)
10 g coriander
1 red onion, thinly sliced

For the coconut-and-coriander dressing:

½ can coconut milk
1 lime, juiced
15 g coriander
1 green chilli, chopped
salt, to taste

Method

1. Preheat the oven to 220°C. Cook the potatoes according to package instructions. Place on a baking tray with the butter from the pack and gently squash using the back of a fork. Sprinkle with the Cape Malay spice, salt and drizzle with olive oil. Roast for 20 minutes or until crispy and golden.

2. To make the dressing, place all the ingredients into a blender and blend until smooth. Spread the dressing onto a large platter just before assembling the salad.

3. Scatter the potatoes and remaining ingredients onto the dressing. Serve warm.

Find more salad recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen