Side Servings Archives | Page 14 of 104

Nightshade recipes

Abi’s fondant potatoes

40 minutes

Salad recipes

Grilled halloumi salad

20 minutes

Cheese recipes

Cheesy smoked pepperoni salami pizza dip

15 minutes

Picnic recipes

Smoked trout cucumber salad

Potato recipes

Twice-baked potatoes

1 hour

Italian recipes

Porcini girasolini with crispy Parma ham

15 minutes

Butternut recipes

Winter citrus salad

1 hour

Braai recipes

Black bean chakalaka

25 minutes

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Salad recipes

Watermelon, cucumber and grape salad

10 minutes

Butternut recipes

Butternut with gochujang cream

30 minutes

Raw butternut salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the gochujang dressing, whisk:

2 T Woolworths Asian gochujang paste
1 T brown sugar
2 T rice wine vinegar
3 T vegetable oil
1 t sesame oil
2 T soya sauce
2 garlic cloves, grated
1 x 2 cm ginger piece, grated

For the salad:

2 large butternuts, peeled
100 g Woolworths firm yuzu-flavoured tofu, sliced
a handful fresh mint

Method

1. Chill the dressing until ready to use.

2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.

3. Scatter over the tofu, spoon over the dressing and tear over the mint.

Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.

Find more butternut recipes here.

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

Spinach lasagne

Pot bread

Italian fondue

Abi’s fondant potatoes

Grilled halloumi salad

Cheesy smoked pepperoni salami pizza dip

Smoked trout cucumber salad

Twice-baked potatoes

Porcini girasolini with crispy Parma ham

Winter citrus salad

Black bean chakalaka

Poached leeks with creamy asparagus sauce

Watermelon, cucumber and grape salad

Butternut with gochujang cream

Raw butternut salad

Raw butternut salad

Ingredients

Method