Prawns and

Baba ganoush with roast red peppers

45 minutes

Anchovy recipes

Cheat’s burrata and blood orange salad

Braai recipes

Garlic-and-burnt leek creamed corn

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Braai recipes

Pea salad with aïoli

Name: Boma oysters
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: Woolworths chilli crunch 4 T,canola oil 3 T,lemon juice 2 T,salt, to taste ,large oysters 12

By Abigail Donnelly

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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