spring onion Archives

Asian recipes

Stir-fried pork mince

15 minutes

Cheese recipes

Chicken cordon bleu

15 minutes

Battered and

Hot buttered rice

30 minutes

Braai recipes

BBQ chicken skewers

20 minutes

Salad recipes

Seafood mix Greek salad

15 minutes

Leftovers recipes

Leftover quesadillas

10 minutes

Diwali recipes

Chicken-and-dhania samoosas

25 minutes

Aliums

Seafood-and-spring onion risotto

25 minutes

Chicken breast

Pineapple tray bake pizza

40 minutes

Asian recipes

Confit duck “banh mi”

35 minutes

Beetroot recipes

Caramelised butternut-and-beetroot salad

40 minutes

Asian recipes

Noodle salad

5 minutes

Noodle salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

300 g vermicelli noodles, cooked and cooled
350 g fruit of your choice (melon, pineapple, watermelon or mango)
15 g fresh mint
10 g fresh basil
4 spring onions, chopped
2 baby red onions, thinly sliced
Woolworths baby gem lettuce, for serving
pickled ginger, for serving
sesame seeds, toasted, for serving

For the dressing, mix:

¼ cups rice wine vinegar cup
fish sauce a few drops
1 T caster sugar
1 garlic clove, chopped
1 chilli, chopped

Method

Arrange the salad ingredients in sections on a large platter. Allow guests to assemble their own salads and pour over the dressing. Top with pink pickled ginger, herbs and toasted sesame seeds.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Stir-fried pork mince

Chicken cordon bleu

Hot buttered rice

BBQ chicken skewers

Seafood mix Greek salad

Leftover quesadillas

Chicken-and-dhania samoosas

Seafood-and-spring onion risotto

Pineapple tray bake pizza

Confit duck “banh mi”

Caramelised butternut-and-beetroot salad

Noodle salad

Noodle salad

Ingredients

Method