Side Servings Archives

Atchar recipes

Amagwinya with atchar

20 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Hanukkah recipes

Unleavened matzah

30 minutes

Easter recipes

Twice-cooked roast potatoes in tomato salsa

1 1⁄2 hours

Easter recipes

Crunchita with chilli crisp

Salad recipes

Chunky cabbage salad

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Five-ingredient recipes

Canned pea salad

Wild greens salad

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

200 g wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel), washed
1 fennel bulb, halved and thinly sliced
2 oranges, segmented
2 grapefruit, segmented
200 g edamame beans, shelled

For the dressing:

1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 T extra virgin olive oil
2 T honey
sea salt and freshly ground black pepper, to taste
1 T poppy seeds

Method

1. Arrange all the salad ingredients on a serving platter.

2. Place all the dressing ingredients in a blender and blitz until well combined and creamy. Pour over the salad and serve.

Find more salad recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Parmigiano Reggiano-crusted roast vegetables

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

German potato salad (Kartoffel Salat)

Amagwinya with atchar

Tempura spring onions with ibhisto

Unleavened matzah

Twice-cooked roast potatoes in tomato salsa

Crunchita with chilli crisp

Chunky cabbage salad

Roasted red peppers with Hollandaise

Canned pea salad

Wild greens salad

Wild greens salad

Ingredients

Method