sea salt and freshly ground black pepper Archives

Halaal recipes

Fattoush salad

Chicken breast

Pulled chicken chilli

25 minutes

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Braai recipes

Maple-smoked salmon

15 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Easter recipes

Buttermilk-marinated lamb

2½ hours

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Lamb recipes

Herb-crusted lamb rack

30 minutes

Pork recipes

Slow-roast pork shoulder

6 hours

Dip recipes

Pea-and-broad bean dip

10 minutes

Avocado recipes

Avo potato salad

15 minutes

Avo potato salad

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 ripe avocados
¼ cup plain yoghurt
2 T wholegrain mustard
2 T fresh lemon or lime juice
sea salt and freshly ground black pepper, to taste
800 g baby potatoes, cooked until tender and halved
½ red onion, finely chopped
1 t garlic, minced
2 pork rashers, fried and chopped (optional)
2 T fresh herbs (parsley, dill, etc.), finely chopped

Method

1. Mash the avocado well in a large bowl using a fork. Add the yoghurt, mustard, lemon juice, salt and pepper and mix well.

2. Add the cooled potatoes, tossing gently to coat well. Finally add the red onion, garlic, bacon and herbs. Serve warm or cold.

Find the recipe for herb-crusted lamb here.

Find more potatoes recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Fattoush salad

Pulled chicken chilli

Vegan roast butternut-and-chickpea curry

Maple-smoked salmon

Slow-cooked leg of lamb

Buttermilk-marinated lamb

Soft-boiled eggs with creamy polenta

Pumpkin-and-spelt salad

Herb-crusted lamb rack

Slow-roast pork shoulder

Pea-and-broad bean dip

Avo potato salad

Avo potato salad

Ingredients

Method