Name: Grilled paneer korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Main Meals
Ingredients: pack Woolworths paneer 1 x 200 g,olive oil, for drizzling ,sea salt, to taste ,onion, chopped 1,garlic cloves, finely chopped 2,Woolworths korma paste 50g, can coconut cream 1 x 400 g,plain double-cream yoghurt 3–4T,Woolworths dried apricots, chopped 50g,sachet Woolworths fully cooked coconut jasmine rice 1 x 250 g,mint, for serving ,coriander, for serving ,For the minted yoghurt drizzle, blend: ,Woolworths double-cream plain yoghurt 1⁄2cup,mint 15g,lime, juiced 1,water 2T,sea salt, to taste

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Tenderstem broccoli with blue cheese dressing

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the blue cheese dressing, mix:

1⁄4 cup full-cream plain yoghurt
50 g Woolworths Blue Rock cheese, crumbled
1⁄2 lemon, juiced
2 T olive oil
1 garlic clove, crushed
sea salt and freshly ground black pepper, to taste

For the Tenderstem broccoli:

1 red onion, halved
400 g Tenderstem broccoli
olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
lemon, for serving
35 g Woolworths nut-and-seed sprinkle
Italian parsley, chopped, to garnish

Method

1. Spread the blue cheese dressing into the base of a large bowl or onto a platter.

2. Preheat a griddle pan over a high heat and preheat the oven to 200°C. Place the onion into the pan and cook until charred. Remove from the pan, arrange on a baking tray, drizzle with olive oil and sprinkle with salt.

3. Roast the onions for 10 minutes, allow to cool slightly, then separate into petals. Toss the broccoli with the olive oil and seasoning, then grill in the griddle pan for a few minutes on each side in a single layer until the edges begin to char and the broccoli is just cooked.

4. Place the broccoli on the blue cheese dressing, squeeze over some lemon and add the onion petals. Sprinkle over the seed mix and parsley.

Find more broccoli recipes here.

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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