Great value Archives

Beetroot recipes

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Easter recipes

Cranberry and orange hot cross buns with milk chocolate drizzle

15 minutes

White chocolate florentines

10 minutes

Chocolate-studded bread

10 minutes

Dark salted chocolate ganache

Milk chocolate ganache

Cake recipes

Chocolate hot milk sponge

18 minutes

Chocolate drizzle icing

Beef recipes

Pap en vleis

40 minutes

Whole-wheat and pumpkin salad with gremolata dressing

Serves 4, generously

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour, 30 minutes

Ingredients

1 ½ cups barley or stampkoring or pearled whole wheat, washed well
500 g pumpkin, cut into chunks
45 ml olive oil
sea salt and freshly ground black pepper
1 disc feta cheese

For the gremolata dressing

15 g Italian parsley, roughly chopped
1 T lemon zest
2 cloves garlic, crushed
2 T lemon juice
4 T olive oil
sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Place the stampkoring or pearled whole wheat in salted water. Bring to a boil and cook until tender, about 1 hour. Rinse and set aside.

Toss the pumpkin with the olive oil and season with salt and pepper. Roast for 30 to 35 minutes or until cooked through.

Toss the pumpkin and feta with the whole wheat.

Combine the ingredients for the gremolata dressing and stir the dressing into the salad. Season to taste and serve warm or cold.

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Air fryer pork belly

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Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Cranberry and orange hot cross buns with milk chocolate drizzle

White chocolate florentines

Chocolate-studded bread

Dark salted chocolate ganache

Milk chocolate ganache

Chocolate hot milk sponge

Chocolate drizzle icing

Pap en vleis

Whole-wheat and pumpkin salad with gremolata dressing

Whole-wheat and pumpkin salad with gremolata dressing

Ingredients

Method