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Asian recipes

Tamarind tofu stir-fry

10 minutes

Brinjal recipes

Cheesy brinjal bake

30 minutes

Asian recipes

Hoisin mushroom stir-fry

15 minutes

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Sweetcorn flatbread

30 minutes

Carrot recipes

Carrot fritters with yoghurt dip

15 minutes

Nut recipes

Isjingi

30 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Vegetarian recipes

Cassava and plantain chips

15 minutes

Mexican recipes

Vegetarian chilli con carne

10 minutes

Beetroot recipes

Seven Colours salad

30 minutes

Seven Colours salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

180 g red sorghum
4 cups water
2 beetroot, peeled and diced
1 small butternut, peeled and diced
100 g mixed peppers, seeded and diced
sea salt and freshly ground black pepper, to taste
5 T extra virgin olive oil
100 g fresh peas
100 g baby spinach
1 x 400 g can red kidney beans, drained and rinsed

For the dressing, whisk:

4 T Woolworths hot vegetable atchar
3 T white wine vinegar
3 T extra virgin olive oil
1 T honey
sea salt and freshly ground black pepper, to taste

Method

1 Bring the sorghum and water to the boil in a saucepan and cook for 30 minutes or until the sorghum is tender.

2 Preheat the oven to 180°C. Place the diced vegetables on a baking tray, season and drizzle with olive oil. Roast for 10 minutes or until cooked through and slightly caramelised.

3 Quickly blanch the peas and spinach. To serve, arrange the vegetables and remaining ingredients onto a serving platter. Serve with the dressing.

Find more salad recipes.

Photograph: Jan Ras

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Sweetcorn flatbread

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Isjingi

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Vegetarian chilli con carne

Seven Colours salad

Seven Colours salad

Ingredients

Method