plain yoghurt Archives

Brinjal recipes

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

25 minutes

Chicken recipes

Crumbed chicken and pea pesto gyros

Dressing recipes

Horseradish yoghurt dressing

Dressing recipes

Ranch dressing

Bacon recipes

Potato salad

30 minutes

Chilli recipes

Pea “falafel” with all the toppings

35 minutes

Beans recipes

Spicy corn fritters with watermelon salad

20 minutes

Beetroot recipes

Beetroot flatbread with charred greens

20 minutes

Braai recipes

Braaied smashed pumpkin with salsa verde and yoghurt

1 ½ hours

Butternut recipes

Root veggie fries

30 minutes

Greens with vino cotto and tzatziki

Serves Serves 6 (as a side)

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2x100 g asparagus spears packets
100 g baby pak choi
230 g Tenderstem broccoli
120 g petit pois
140 g mangetout
300 g leeks, washed
300 g Brussels sprouts
Salt, to taste
Mint, to garnish

For the dressing, mix:

1⁄2 cup vino cotto
3 T wholegrain mustard
1⁄4 cup extra virgin olive oil
1 lemon, juiced

For the tzatziki, mix:

1 cup plain yoghurt
2 garlic cloves, finely chopped
4 Woolworths mini cucumbers, chopped
3 T coriander, roughly chopped

Method

Bring a large pot of salted water to the boil. Blanch the asparagus, baby pak choi and broccoli for 20–30 seconds, or until just tender.

Blanch the peas and mangetout in the same way for 1 minute and the Brussels sprouts for 3 minutes.

Cook the washed leeks in simmering salted water for 10 minutes, drain, then transfer to a serving bowl and add the blanched vegetables.

Drizzle over the dressing, toss and serve with the tzatztiki. Garnish with mint.

Discover more salad recipes here.

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Self-saucing stuffing pie

Sufganiyot/Doughnuts

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

Crumbed chicken and pea pesto gyros

Horseradish yoghurt dressing

Ranch dressing

Potato salad

Pea “falafel” with all the toppings

Spicy corn fritters with watermelon salad

Beetroot flatbread with charred greens

Braaied smashed pumpkin with salsa verde and yoghurt

Root veggie fries

Greens with vino cotto and tzatziki

Greens with vino cotto and tzatziki

Ingredients

Method