Name: Green shakshuka with za’atar pita chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Starters & Light meals
Ingredients: For the za’atar pita chips: ,pita breads 2,olive oil 4T,Woolworths za’atar 2T,sea salt and freshly ground black pepper, to taste ,For the shakshuka: ,large handfuls baby spinach 4,parsley ½bunch,coriander ½bunch,dill ¼bunch,frozen peas ½cup,Tenderstem broccoli tops ½cup,olive oil 3T,leek, halved lengthways and thinly sliced 1,small onion, finely diced 1,green pepper, finely diced ½,garlic, minced 2cloves,ground cumin ½t,baby marrow, grated 1,sea salt and freshly ground black pepper, to taste ,chicken or vegetable stock ¼cup,lime, juiced ½,free-range eggs 4,For serving: ,harissa, mixed with 1 T olive oil 1T,crumbled feta, soft goat’s cheese or labneh ,fresh coriander ,fresh parsley

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Pumpkin chowder with salmon

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1⁄4 cup olive oil
200 g pumpkin, peeled and cut into small cubes
1 small onion, finely chopped
thyme, a sprig
garlic, 1 clove
1 T paprika
1 cup chicken stock
1⁄2 cup cream
1 T brown sugar
sea salt and freshly ground black pepper, to taste
4 Woolworths Norwegian salmon fillets
4 T Woolworths labneh , for serving
Italian parsley, roughly chopped, to garnish

For the sunflower seed butter:

60 g sunflower seeds
100 g butter
1 t paprika

Method

1 Heat the olive oil in a pan and sauté the pumpkin until caramelised around the edges. Reduce the heat slightly and add the onion, thyme and garlic. Gently fry until the onions are soft and translucent.

2 Stir in the paprika and add the chicken stock. Simmer for 5 minutes, then stir in the cream and brown sugar. Season and simmer for 10 minutes, or until the pumpkin is tender and the chowder has a creamy consistency.

3 Heat a non-stick pan and coat with olive oil. Season the salmon and slide into the hot pan, skin-side down. Fry until the skin is crispy and golden. Carefully turn over and cook the other side until caramelised.

4 To make the sunflower seed butter, heat a pan and add the sunflower seeds, toast lightly, then add the butter and paprika. Cook until sizzling, then season.

5 To serve, divide the chowder between bowls and top with a salmon fillet, the sunflower seed butter and a dollop of labneh. Garnish with parsley.

Find more soup recipes here.

Photographs: Elsa Young
Production: Khanya Mzongwana
Food assistant: Offentse Clive Ndou

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Green shakshuka with za’atar pita chips