Side Servings Archives

Five-ingredient recipes

White samp (umngqusho omhlophe)

1 hour

Bacon recipes

German potato salad with bacon biltong

15 minutes

Biltong recipes

Broccoli salad with bacon biltong

5 minutes

Butternut recipes

Butternut kugel

2 hours

Soup recipes

Creamy cauliflower soup with matzah croutons

1 hour

Jewish holiday

Kosher potato bake for Passover

1 ½ hours

Salad recipes

Seder plate in a salad

20 minutes

Chicken breast

Chicken-and-bulgur wheat Greek salad

15 minutes

Braai recipes

Salsa verde

Panzanella-style tomato salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 T olive oil
4 slices sourdough, broken into pieces
6 tomatoes, chopped and sliced
200 g Woolworths Rosa tomatoes, halved
Italian parsley, for serving

For the dressing, blend:

2 tomatoes
3 cloves garlic, crushed
2 red chillies, chopped
1⁄2 cup red wine vinegar
1⁄2 cup extra virgin olive oil
salt, to taste

Method

1.Heat the oil in a pan and toast the bread.

2. Divide the tomatoes between plates or place on a platter. Add the bread and parsley. Drizzle over the dressing.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Spinach lasagne

Chicken tikka wraps with avocado and curry mayo

Chakalaka pasta

White samp (umngqusho omhlophe)

German potato salad with bacon biltong

Broccoli salad with bacon biltong

Butternut kugel

Creamy cauliflower soup with matzah croutons

Kosher potato bake for Passover

Seder plate in a salad

Chicken-and-bulgur wheat Greek salad

Salsa verde

Red cabbage slaw with lime mayo

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Panzanella-style tomato salad

Ingredients

Method