Main Meals Archives | Page 49 of 331

Nightshade recipes

Tomato-and-spinach spaghetti

30 minutes

Beef recipes

Beef-and-Bovril meatballs

35 minutes

Beef recipes

Boerewors meatball pasta bake

1 hour

Citrus recipes

Focaccia pizza with caramelised fennel and quick pickle

35 minutes

Fish recipes

Tomato-and-sardines on toast

Crumbed recipes

Crumbed pork cutlets with tonnato sauce

20 minutes

Corn recipes

Potato-and-corn pie

1 hour

Air-fryer recipes

Maple roast brinjal

45 minutes

Beef recipes

Shortrib adobo with ting

2 hours 45 minutes

Butternut recipes

Raw butternut salad

Cheese recipes

Charcuterie toasties

45 minutes

Rainbow kachumbari

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 baby green cabbage, very thinly sliced
1 baby red cabbage, very thinly sliced
1 red onion, halved and thinly sliced
1 large carrot, peeled and finely sliced julienne
500 g Woolworths exotic tomatoes, quartered
1 green chilli, thinly sliced
1 red chilli, thinly sliced
1 large avocado
1⁄2 cup white wine vinegar
40 g brown sugar
sea salt and freshly ground black pepper, to taste
1 t dried mixed herbs

Method

Toss all the ingredients in a bowl and serve.

Cook's note: This kachumbari is also a great sandwich filler. If you have leftovers, pack them into burgers or spoon on top of chicken schnitzels for a quick weekday dinner.

Find more salad recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Spinach lasagne

Pot bread

Italian fondue

Tomato-and-spinach spaghetti

Beef-and-Bovril meatballs

Boerewors meatball pasta bake

Focaccia pizza with caramelised fennel and quick pickle

Tomato-and-sardines on toast

Crumbed pork cutlets with tonnato sauce

Potato-and-corn pie

Maple roast brinjal

Shortrib adobo with ting

Raw butternut salad

Charcuterie toasties

Rainbow kachumbari

Rainbow kachumbari

Ingredients

Method