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Lentil ragú

30 minutes

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1 hour 15 minutes

Great value

Sundried tomato pasta salad

15 minutes

Cheese recipes

Saag feta

10 minutes

Biscuit recipes

Chocolate-dipped star biscuits

20 minutes

Air-fryer recipes

Angelfish wraps

10 minutes

Christmas recipes

Pulled lamb lasagne

30 minutes

Pea salad with aïoli

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g garden or sugar snap peas, blanched
6 baby basil leaves, shredded

For the dressing

1 clove garlic, crushed
1 t cumin seeds, toasted
2 t Dijon mustard
3 T extra virgin olive oil
4 T lemon juice
salt to taste

For the aïoli:

2 free-range egg yolks
1 cup sunflower oil
2 T Woolworths black tahini
salt, to taste

Method

1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.

2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.

3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.

For more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

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Lentil ragú

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Pea salad with aïoli

Pea salad with aïoli

Ingredients

Method