olive oil Archives

Pie recipes

Kota pie

45 minutes

Chicken recipes

Sundried tomato chicken espetadas

Brunch recipes

Gluten-and-dairy-free flapjacks

15 minutes

Cauliflower recipes

Parmesan-and-lemon chicken

15 minutes

Chicken recipes

Coconut chicken curry

Chicken breast

Foolproof pan-fried chicken

Fish recipes

Bourride

1 hour

Brinjal recipes

Ratatouille

40 minutes

Broccoli recipes

Haddock and broccoli bake

40 minutes

Crunchy chicken salad

Serves 4

Difficulty Easy

Ingredients

1 x 4 pack Woolworths freerange chicken schnitzels
350 g green beans
1 Mediterranean cucumber, sliced
50 g spring onions, chopped
80 g purple mangetout, sliced
1 baby cabbage, shredded

For the dressing, blend:

1 avocado
20 g coriander
1 clove garlic
2 green chillies
the juice of 1 lemon
¼ cup olive oil
2 t salt
½ cup water

Method

1. Cook Woolworths freerange chicken schnitzels according to package instructions.

2. Trim green beans, then blanch for 2–3 minutes. Place in an ice bath to stop them from cooking further.

3. Mix Mediterranean cucumber, spring onions, purple mangetout and baby cabbage.

4. Serve the chicken and salad with the dressing.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Four-cheese, egg and herb pizza

Salami, fennel and stracciatella pizza

Kota pie

Sundried tomato chicken espetadas

Gluten-and-dairy-free flapjacks

Parmesan-and-lemon chicken

Coconut chicken curry

Foolproof pan-fried chicken

Bourride

Ratatouille

Haddock and broccoli bake

Crunchy chicken salad

Crunchy chicken salad

Ingredients

Method