Side Servings Archives

Cheese recipes

Cheesy spinach rolls

30 minutes

Boards and

Seafood feast

Nightshade recipes

Crispy potato and paprika tray bake

Afternoon tea

Trout-and-cream cheese platter

Braai recipes

Askoek

15 minutes

Braai recipes

Braaied sweetcorn with mayo

20 minutes

Braai recipes

Garlic bread three ways

15 minutes

Pea salad with aïoli

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g garden or sugar snap peas, blanched
6 baby basil leaves, shredded

For the dressing

1 clove garlic, crushed
1 t cumin seeds, toasted
2 t Dijon mustard
3 T extra virgin olive oil
4 T lemon juice
salt to taste

For the aïoli:

2 free-range egg yolks
1 cup sunflower oil
2 T Woolworths black tahini
salt, to taste

Method

1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.

2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.

3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.

For more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Cheesy spinach rolls

Seafood feast

Crispy potato and paprika tray bake

Trout-and-cream cheese platter

Askoek

Braaied sweetcorn with mayo

Garlic bread three ways

Crème fraiche-and-jalapeño atchar dip

Chunky braaied chakalaka

Garlic-and-burnt leek creamed corn

Green salad with chipolatas

Pea salad with aïoli

Pea salad with aïoli

Ingredients

Method