Dairy free Archives

Beetroot recipes

Lemon-and-herb butter stuffed trout

25 minutes

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Seafood recipes

Lamb chops with rosemary-and-lemon

10 minutes

Chicken recipes

Cherry-and-ginger bbq spareribs with grilled nectarine salad

1½ hours

Sauce recipes

Warm orzo salad

15 minutes

Warm orzo salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

200 g asparagus tips, blanched and chopped
250 g rosmarino pasta
½ bulb fennel, roughly chopped
200 g asparagus tips, blanched and chopped
10 g parsley, roughly chopped
½ bulb fennel, roughly chopped
10 g fresh dill, roughly chopped
10 g parsley, roughly chopped
75 g white salad onions, chopped
10 g fresh dill, roughly chopped
2 T olive oil
75 g white salad onions, chopped
1 lemon, juiced
2 T olive oil
sea salt and freshly ground green peppercorns, to taste
200 g Woolworths dairy-free Greek white cheese
1 lemon, juiced
4 T Woolworths vegan mayonnaise
sea salt and freshly ground green peppercorns, to taste
4 T Woolworths vegan mayonnaise

Method

1 Cook the pasta according to package instructions, then drain.

2 In a large bowl, toss the pasta, asparagus, fennel, parsley, dill and salad onions with the olive oil and lemon juice. Season with salt and pepper, top with the cheese and vegan mayonnaise and serve immediately.

Find more pasta recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Beetroot curry

Lemon-and-herb butter stuffed trout

Mussels in fennel-and-coconut broth

Cajun prawns

Asian braised brisket

Whole roasted trout

Lamb chops with rosemary-and-lemon

Roast chicken salad

Cherry-and-ginger bbq spareribs with grilled nectarine salad

Pineapple rind hot sauce

Arista di maiale

Warm orzo salad

Warm orzo salad

Ingredients

Method