olive oil Archives

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Soup recipes

Green minestrone

1 hour 10 minutes

Tandoori prawn skewers with radish-and-cucumber salsa

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the tandoori basting sauce:

1 lime, juiced
4 cloves garlic, grated
2 T garam masala
3 T yellow curry paste
4 T olive oil
1 x 2–3 cm piece fresh ginger, peeled and grated
sea salt and freshly ground black pepper, to taste

For the prawns:

500 g extra-large black tiger prawns
4 Woolworths fresh butter rotis, toasted, for serving
2 limes, cut into wedges

For the radish-and-cucumber salsa, mix:

5 radishes, grated
5 baby cucumbers, grated
½ cup Woolworths double-cream yoghurt
1 lime, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. To make the basting sauce, combine all the ingredients
and mix until well incorporated.

2. Thread the prawns onto large skewers and lay on a large baking tray. Cover the prawns in the sauce and bake for 10–15 minutes, then grill for a further 5 minutes.

3. Serve the prawns with the salsa, rotis and lime wedges.

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Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

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Avocado, chicory and fennel slaw with mint and feta

Roast asparagus and halloumi on Turkish rice pilau

Greens and pasta with pecorino, olive and baby spinach pesto

Green minestrone

Tandoori prawn skewers with radish-and-cucumber salsa

Tandoori prawn skewers with radish-and-cucumber salsa

Ingredients

Method