Great value Archives

Asian recipes

Crispy satay rolls

25 minutes

Beef recipes

Chilean-spiced beef-and-corn pie

40 minutes

Chocolate recipes

Salted caramel hot chocolate

10 minutes

Pastry recipes

Easy rough-puff pastry

25 minutes

Bacon recipes

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

15 minutes

Bacon recipes

Potato farl with crispy bacon and maple syrup

15 minutes

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Cheese recipes

Hand pies

30 minutes

Savouries recipes

Dukkah pea falafel pita pockets

30 minutes

Dukkah pea falafel pita pockets

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

100 g pistachios, chopped (or nuts of your choice)
80 g sesame seeds
2 T coriander seeds
2 T cumin seeds
1⁄2 red onion, chopped
1 chilli, diced
1 t ground cumin
250 g frozen peas, blanched and drained
1⁄2 x 400 g can butter beans or chickpeas, drained
2 t coriander, chopped
1 large, free-range egg
100 g feta
85 g Woolworths breadcrumbs
Sea salt and freshly ground black pepper, to taste
Woolworths pita bread, chargrilled, for serving
Fresh mint, for serving
Woolworths’ olive tapenade, for serving
Thick plain yoghurt, for serving

Method

To make the dukkah, preheat the oven to 180°C. Spread the chopped pistachios or nuts of your choice on a baking tray with the sesame seeds, coriander seeds and cumin seeds and bake for 5–10 minutes, or until fragrant and golden. Set aside to cool, then blend in a food processor.
Soften the finely chopped red onion, diced chilli and ground cumin in a little butter over a medium to low heat. Remove from the pan and cool.
Blanch and drain the frozen peas, combine with the onion mixture and can of drained butter beans or chickpeas, chopped coriander, egg, feta, breadcrumbs and season to taste.
Blend in a food processor, then mould into small balls. Roll in the dukkah, then gently pan-fry over a medium heat for 1 minute on each side, or until golden.
Serve hot with chargrilled Woolworths pita bread, fresh mint, Woolworths’ olive tapenade and thick plain yoghurt.

Cook's note: Keep any leftover dukkah in a Tupperware and sprinkle over eggs or serve as a dip with good olive oil and bread.

Discover more Mediterranean-inspired recipes here.

Spinach lasagne

Pot bread

Italian fondue

Banana bread-and-butter pudding with salted caramel sauce

Chicken wings with spiced lettuce wedges

Rotolo with burnt sage and lemon

Crispy satay rolls

Chilean-spiced beef-and-corn pie

Salted caramel hot chocolate

Easy rough-puff pastry

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Potato farl with crispy bacon and maple syrup

Coconut sago pudding with Swiss meringue

Hand pies

Dukkah pea falafel pita pockets

Dukkah pea falafel pita pockets

Ingredients

Method