Easy recipes for any cook: from cheat's meals to cooking from scratch

Christmas recipes

No-churn Tin Roof ice cream sundae

15 minutes

Cheese recipes

Prosciutto and Brie toasts with apricot preserves

15 minutes

Beans recipes

Chicken salad with coriander sauce

25 minutes

Berry recipes

Buttermilk panna cotta with slow-roast strawberries

2 hours

Christmas recipes

Sweet potato latkes

30 minutes

Tomato salad with olive pesto

Serves 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 10 minutes

Ingredients

400 g large firm ripe Roma tomatoes
2 large sweet red peppers, seeded
400 g whole cherry tomatoes
240 g Woolworths sundried tomato quarters
150 g Woolworths bocconcini mozzarella, strained and halved (optional)
basil, for sprinkling
Italian parsley, for sprinkling
olive oil, for drizzling

For the green olive pesto:

30 g walnuts
230 g Woolworths whole Nocellara di Castelvetrano olives in brine
2 cloves garlic, smashed
25 g basil, rinsed and well-dried
25 g talian parsley, rinsed and well-dried
1⁄3 – ¾ cup olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Halve the Roma tomatoes lengthways. Thickly slice the peppers. Turn the fresh tomatoes and peppers onto a platter. Spoon over the sundried tomatoes with their vinaigrette. Add the cheese if using. Sprinkle with herbs, drizzle with olive oil and serve with the pesto.

2. To make the pesto, roast the walnuts at 160°C for about 10 minutes. Drain the olives, leaving 120 g. Pat dry, smash and remove the stones. Place in a food processor with the garlic, herbs and walnuts. Process together. Gradually add the olive oil. If it seems too thick, add more olive oil. Season to taste.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Sophia-Maria Eygelaar

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Tomato salad with olive pesto

Tomato salad with olive pesto

Ingredients

Method