Biscuit recipes

Good intention granola squares

20 minutes

Cheese recipes

Mexican cheese dip with roast chilli and chorizo

5 minutes

Cheese recipes

Roast lemon and baked feta Greek-style salad

15 minutes

Asian recipes

Glazed sesame-chicken noodles with pak choi

20 minutes

Coconut recipes

Celeriac-and-turmeric falafel

20 minutes

Cheese recipes

Brown rice, grilled greens and green pesto bowl

40 minutes

Chilli recipes

Tamarind date chutney and easy home-made rotis

50 minutes

Berry recipes

Blossom blueberries

30 minutes

Asian recipes

Chinese sticky sesame baked mini fillets

20 minutes

Cocktail recipes

Applebos

Chicken breast

Crunchy fried chicken with buttermilk Caesar-style dressing

15 minutes

Coconut recipes

Coconut-and-coriander three-potato salad

40 minutes

Coconut-and-coriander three-potato salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

250 g baby potatoes, boiled
250 g Woolworths pink fir potatoes, boiled
250 g Woolworths red skin potatoes, boiled
Sea salt and freshly ground black pepper, to taste
1⁄4 cup olive oil
1 cup coconut cream
1 cup thick, plain yoghurt
10 g fresh coriander
Spring onions, finely sliced, to garnish
Fresh coconut, grated, to garnish

Method

Preheat the oven to 200°C. Cut some of the potatoes in half, leave others whole and smash some with the back of a fork, drizzle with 3 T olive oil and sprinkle with sea salt. Roast for 20 minutes, or until golden and crisp, shaking the tray now and then.
To make the dressing, mix the coconut cream, yoghurt, remaining olive oil and season to taste.
Toss into the hot potatoes and serve topped with the coriander, spring onions.

Cook's note: A good old potato salad is a South African summer staple. I used three varieties, each with their own shape, flavour and texture, and the coconut-and-yoghurt dressing is beyond!

Discover more recipes featuring potatoes here.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Good intention granola squares

Mexican cheese dip with roast chilli and chorizo

Roast lemon and baked feta Greek-style salad

Glazed sesame-chicken noodles with pak choi

Celeriac-and-turmeric falafel

Brown rice, grilled greens and green pesto bowl

Tamarind date chutney and easy home-made rotis

Blossom blueberries

Chinese sticky sesame baked mini fillets

Applebos

Crunchy fried chicken with buttermilk Caesar-style dressing

Coconut-and-coriander three-potato salad

Coconut-and-coriander three-potato salad

Ingredients

Method