Name: Butter-bean baba ganoush
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: medium brinjals 2,butter beans, drained 1 x 400 gcan,parsley 2T,coriander 2T,garlic, crushed 2cloves,lemon juice 4T,lemon zest 1t,olive oil 1⁄4cup,green chilli (or to taste) 1,salt, to taste ,For the dressing, toss: ,parsley, chopped 2T,capers, chopped 12,green olives, pitted and chopped 12,sultanas 3T,balsamic vinegar 1⁄4cup,pine nuts, toasted 60g

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Paneer pilau

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

30 g pistachio, roughly chopped
30 g slivered almonds
2 T butter
1 T olive oil
3 cloves garlic, finely chopped
shallots, chopped
1 stick cinnamon
1⁄4 t cumin seeds
1⁄2 star anise
210 g basmati rice, rinsed
2 1⁄2 cups vegetable stock
1⁄2 t salt
400 g Woolworths paneer, cubed
2 T Woolworths Everything onion-and-chilli paste
egetable oil, for frying
1⁄4 cup pomegranate rubies
2 T fresh coriander, chopped

Method

1. Place the nuts in a dry pan and toast for 2–3 minutes until slightly golden. Remove from the pan and set aside to cool.

2. Heat the butter and oil in a saucepan with a lid over
a medium-high heat, then add the garlic, shallots and cinnamon. Fry until translucent, then add the remaining spices and fry for a further 2 minutes until fragrant.

3. Add the rice and stir for a minute, then add the stock and salt. Bring to a boil, then reduce the heat to low, cover with a lid and cook for 15 minutes. Do not lift the lid.

4. Meanwhile, coat the paneer in the onion-and-chilli paste and fry in a little oil in a non-stick pan until
golden. Take care as the paneer will splatter. Drain on kitchen paper.

5. Once the rice is cooked, remove the lid and fluff with a fork. Place in a bowl, stir through the nuts, paneer, pomegranate rubies and coriander.

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Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Ingredients

Method