Great value Archives

Sweet treat

Classic crème brûlée

40 minutes

Beans recipes

Rump espetadas

25 minutes

Cupcake recipes

Jam doughnut cupcakes

15 minutes

Lunchbox recipes

Peanut butter-and-banana baked doughnuts

15 minutes

Bread recipes

Ox liver with spinach bread

15 minutes

Pepper recipes

Tabbouleh-style sorghum

30 minutes

Tofu recipes

Tofu gnocchi

35 minutes

Asian recipes

Tofu Satay skewers

10 minutes

Braai recipes

Braaied brinjals

25 minutes

Asparagus recipes

Crustless asparagus tart

30 minutes

Market-style crunchy veg

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 bulb fennel, shaved
2 Granny Smith apples, shaved
3 beetroot, peeled and shaved
6 radishes, shaved
2 heads Woolworths Crunchita lettuce
½ bulb celeriac, cut into matchsticks
freshly ground black pepper, to taste

For the tonnato aïoli, blend:

170 g can Light Meat Tuna Shredded in Brine, drained
½ cup mayonnaise
2 T lemon juice
½ t lemon zest
¼ cup olive oil
2 anchovies

Method

1. Layer the vegetables on a platter or individual plates. Drizzle with the aïoli and season with black pepper.

Photographs: Jan Ras
Food assistant: Nicola Naude and Marizen Smit

Find more salad recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Classic crème brûlée

Rump espetadas

Jam doughnut cupcakes

Peanut butter-and-banana baked doughnuts

Ox liver with spinach bread

Tabbouleh-style sorghum

Tofu gnocchi

Tofu Satay skewers

Braaied brinjals

Crustless asparagus tart

Baby marrows with curried coconut sauce

Market-style crunchy veg

Market-style crunchy veg

Ingredients

Method