Gluten-free recipes that actually taste good

Cabbage recipes

Three-cheese cabbage bake

50 minutes

Lamb recipes

Lamb shank roast

3 hours

Christmas recipes

The festive acid salad

Avocado recipes

Strawberry, avocado and ricotta salad

Nightshade recipes

Potato dauphinoise with green goddess dressing

1 hour

Cheese recipes

Poppy seed amasi cheese

Asian recipes

Mixed fruit kimchi

Berry recipes

Kombucha strawberry jam

20 minutes

Cherry pistachio salsa salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g cherries, stoned
1 fennel bulb, shaved
1–2 Woolworths buffalo mozzarella balls

For the dressing, mix:

4 T red wine vinegar
¼ cup Woolworths ClemenGold juice
2 T lime juice
3 T extra virgin olive oil
2 T maple syrup

For the salsa, mix:

100 g shelled pistachios, chopped
20 g Italian parsley, chopped
20 g dill, chopped
12 capers, chopped
1 t lemon zest
salt, to taste

Method

Spoon the cherries onto a platter and add the fennel and burrata. Spoon over the salsa and drizzle with the dressing.

Find more salad recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones and Biance Strydom

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Three-cheese cabbage bake

Lamb shank roast

The festive acid salad

Strawberry, avocado and ricotta salad

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Mixed fruit kimchi

Kombucha strawberry jam

Herby chorizo pickle

Green asazuke-inspired pickle

Fried brinjal pomegranate pickles

Cherry pistachio salsa salad

Cherry pistachio salsa salad

Ingredients

Method