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Towering nacho salad

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Blackened trout with charred beetroot and citrus

40 minutes

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50 minutes

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2 hours

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1 hour

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30 minutes

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20 minutes

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Chimichurri prawns

9 minutes

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10 minutes

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50 minutes

Beetroot recipes

Tuna carpaccio with red cabbage and beetroot

Tuna carpaccio with red cabbage and beetroot

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

150–200 g fresh tuna

For the salad, mix:

2 T red wine vinegar
5 T olive oil
1 baby red cabbage, finely shredded
50 g Woolworths beetroot spaghetti
6 red salad onions, finely shredded
Sea salt and freshly ground black pepper, to taste

Method

Thinly slice the tuna, then place between sheets of baking paper. Pound until the tuna is paperthin. Arrange on large plates.

Marinate the salad in the fridge for at least 20 minutes (the longer, the better), then spoon into the centre of the plates.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Towering nacho salad

Blackened trout with charred beetroot and citrus

Persian jewelled rice

Tahini Rice Krispie tumbles

White bean confit

Creamy feta falafel wraps

Grilled hake with lemon and chilli

Malt-vinegar-battered fish

Chimichurri prawns

Garam halloumi salad

Smashed roast potato salad

Tuna carpaccio with red cabbage and beetroot

Tuna carpaccio with red cabbage and beetroot

Ingredients

Method