parsley Archives

Dip recipes

Smoked mackerel pâté

10 minutes

Italian recipes

Risotto al salto with baby marrow salad and green olive tapenade

20 minutes

Aliums

Grilled squid with crispy onions

10 minutes

Cauliflower recipes

Roast cauliflower with parsley oil

30 minutes

Chicken recipes

Peri-peri chicken thighs

45 minutes

Breakfast recipes

Crispy fried eggs with chilli butter

5 minutes

Air-fryer recipes

Air-fryer falafel

13 minutes

Chicken recipes

Herby roast chicken

2 ½ hours

Beans recipes

Black bean koftas with braaied veggie salsa

20 minutes

Chicken breast

Chicken piccata

20 minutes

Watermelon, cucumber and grape salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g Woolworths creamed ricotta
12 watermelon chunks
6 baby cucumbers, thinly sliced
1 bunch green grapes
2 T dill, chopped, to garnish
2 T parsley, chopped, to garnish
For the dressing, mix:
4 T lime juice
1 T honey

Method

1. Preheat the oven to 200°C. Place the ricotta in a baking dish and bake for 10 minutes, or until golden.

2. Halve the ricotta and place on a plate. Add the remaining ingredients and garnish with the herbs. Drizzle over the dressing.

Find more salad recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Roasted beet, butternut and walnut salad with green herb yoghurt dressing

Smoked mackerel pâté

Risotto al salto with baby marrow salad and green olive tapenade

Grilled squid with crispy onions

Roast cauliflower with parsley oil

Peri-peri chicken thighs

Crispy fried eggs with chilli butter

Air-fryer falafel

Herby roast chicken

Black bean koftas with braaied veggie salsa

Chicken piccata

Watermelon, cucumber and grape salad

Watermelon, cucumber and grape salad

Ingredients

Method