olive oil Archives

Noodle recipes

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

25 minutes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Chicken recipes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

40 minutes

Salad recipes

Avocado, chicory and fennel slaw with mint and feta

Rice recipes

Roast asparagus and halloumi on Turkish rice pilau

30 minutes

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Soup recipes

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Chicken recipes

Two-skillet deboned jerk-style chicken

40 minutes

Curry recipes

Braaied mielies three ways

25 minutes

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

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the caponata-style brinjals:

3 T olive or macadamia oil
1 pack Woolworths baby brinjals, cut into thirds
3 cloves garlic, crushed
1 red Serenade chilli, finely chopped
2 t smoked paprika
sea salt and freshly ground black pepper, to taste
¼ cup green olive brine

For the macadamia yoghurt-and-green olive sauce, mix:

1 cup plain yoghurt
2 T macadamia butter
2 cloves garlic, crushed
15 g parsley, finely chopped
15 g chives, finely chopped
1 lemon, zested and juiced
sea salt, to taste

For the noodles:

1 x 350 g pack Woolworths baby marrow spaghetti
1 x 250 g pack Woolworths Carb Clever spinach noodles
green olives, sliced, for serving
pea shoots or parsley, for serving
toasted mixed sesame seeds, for serving

Method

1. To make the brinjals, heat 2 T oil in a wok over a high heat and sear the brinjals until golden brown on both sides. Add a little more oil and the garlic, chilli, paprika and seasoning. Fry for 2 minutes, then add the olive brine. Set aside.

2. Place the macadamia yoghurt sauce in a clean wok with 1–2 T water to loosen. When it starts to bubble, remove from the heat and quickly toss in the noodles, coating them in the sauce. Serve with the brinjals, topped with sliced green olives, herbs and toasted sesame seeds.

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

Grilled kingklip with roast sweet potatoes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

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

Two-skillet deboned jerk-style chicken

Quick vegan curry

Braaied mielies three ways

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

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

Ingredients

Method