Great value Archives

Brinjal recipes

Baba ganoush

40 minutes

Christmas recipes

Easy duck fat roast potatoes

1 hour 30 minutes

Braai recipes

Best-ever braaied peri-peri chicken

1 hour 15 minutes

Egg recipes

Creamy mushroom pasta

30 minutes

Cauliflower recipes

Pickled cauliflower

5 minutes

Christmas recipes

Tomato salad with bocconcini

10 minutes

Crumbed recipes

Crunchy crumbed mushrooms

20 minutes

Sweet treat

Jam tart

35 minutes

Braai recipes

Roosterkoek

45 minutes

Chuckles recipes

No-churn Tin Roof ice cream sundae

15 minutes

Chocolate recipes

No-bake Chuckles chocolate tart

Beans recipes

Broad bean salad

10 minutes

Broad bean salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g baby leeks
1 cup chicken stock or water
sea salt and freshly ground black pepper, to taste
30 g anchovy fillets
50 g capers
3 T lemon juice
300 g Woolworths broad beans, shelled and blanched
100 g pecorino, shaved
80 g rocket
¼ cup olive oil

Method

1. Poach the leeks in seasoned water or stock for 10 minutes. Allow to cool.

2. Lightly crush the anchovy fillets and capers together using a mortar and pestle. Add the lemon juice.

3. Toss together the leeks, broad beans, anchovy dressing, pecorino, rocket and season to taste. Drizzle with olive oil to serve.

Cook's note: "If you can find endive, use the leaves here instead of rocket.”

Find more budget beans recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Baba ganoush

Easy duck fat roast potatoes

Best-ever braaied peri-peri chicken

Creamy mushroom pasta

Pickled cauliflower

Tomato salad with bocconcini

Crunchy crumbed mushrooms

Jam tart

Roosterkoek

No-churn Tin Roof ice cream sundae

No-bake Chuckles chocolate tart

Broad bean salad

Broad bean salad

Ingredients

Method