BOCCONCINI WITH CUCUMBER JUICE DRESSING
To make the dressing, liquidise 1 Mediterranean cucumber, 30 g parsley, juice of 1 lemon and a pinch of Maldon salt. Arrange 300 g torn bocconcini on a plate with 150 g halved green tomatoes (use red if you can’t find the green varietals), drizzle over 4 T olive oil and generously spoon over the dressing. Top with a little double-cream yoghurt. (Cook’s note: This dressing also makes a great sauce for fish.)
BUTTER-BEAN MASH
A new take on traditional mash that’s better for you and even easier to make? Yes please! Blend together one 400 g can of drained butter beans, juice of 1 lemon, 2 finely chopped cloves of garlic and 1 T olive oil. Add crumbled feta, wild rocket and oven-roasted tomatoes.
VEGETABLE SPAGHETTI SLAW WITH BUTTERMILK DRESSING
Mix together a 250 g bag of Woolies baby marrow spaghetti, 2 finely shredded baby cabbages, 4 thinly sliced celery sticks, 1 bunch thinly sliced spring onion and 20 g thinly sliced chives. To make the dressing, mix together 1 cup buttermilk, ½ cup thick mayonnaise, 2 T lemon juice, 1 crushed garlic clove, 2 T celery seeds, sea salt and freshly ground black pepper to taste. Toss salad with dressing and add a little more lemon juice if necessary. Chill, tossing again before serving. (Add an avo if you fancy.)
Prefer to save yourself the hassle and buy a full dinner instead? Get a large pie plus crunchy summer salad, grain and lentil salad, roast veg or garlic and herb potatoes, plus dessert, as part of Woolies’ Eat In for 4 for under R150 deal.
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