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Gnocchi with Romesco sauce and grated hazelnuts

55 minutes

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Butter chicken with garlic-butter flatbreads

40 minutes

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Quick pickled baby marrow-and-cashew salad

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Jammy roast chicken

1½ hours

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Use-up cheese bake

20 minutes

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Stir-fried lettuce

10 minutes

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Easy caponata

15 minutes

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Crispy twice-cooked eggs with sambal oelek and herb salad

10 minutes

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Harissa hake with corn and beans

20 minutes

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Frozen berries with hot condensed milk sauce

10 minutes

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Lamb neck potjie

1¼ hours

Citrus recipes

Fennel, ClemenGold and fior di latte salad

Fennel, ClemenGold and fior di latte salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 bulb fennel, shaved
2 ClemenGolds, peeled and chopped
1 ball Woolworths fior di latte, torn

For the dressing, mix:

1 T wholegrain mustard
¼ cup Woolworths ClemenGold juice
3 T sherry vinegar
2 cloves garlic, crushed
4 T olive oil

Method

Place the fennel shavings onto a platter and top with the ClemenGolds and cheese. Pour over the dressing and serve immediately.

Find more salad recipes here.

Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Gnocchi with Romesco sauce and grated hazelnuts

Butter chicken with garlic-butter flatbreads

Quick pickled baby marrow-and-cashew salad

Jammy roast chicken

Use-up cheese bake

Stir-fried lettuce

Easy caponata

Crispy twice-cooked eggs with sambal oelek and herb salad

Harissa hake with corn and beans

Frozen berries with hot condensed milk sauce

Lamb neck potjie

Fennel, ClemenGold and fior di latte salad

Fennel, ClemenGold and fior di latte salad

Ingredients

Method