Side Servings Archives

Asian recipes

Fennel, ClemenGold and fior di latte salad

Potato recipes

Crispy potatoes with masala butter crème fraiche

30 minutes

Great value

Tomato-and-peach salad with yellow tomato vinaigrette

Mielie recipes

Celebration saffron baked rice

30 minutes

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

Christmas recipes

The crispiest ever roast potatoes

1 hour

Sweet potato

Roast sweet potato with maple syrup, pecans and dried cranberries

40 minutes

Lebanese toum

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

4 garlic cloves
1 t salt
1/4 cup lemon juice, divided
1/4 cup iced water, divided
3 cups sunflower oil
plums, to serve
red onion, to serve
radishes, to serve
beetroot, to serve

Method

1. Depending on the size of your mortar, you may need to make this recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine the garlic and salt and grind until it becomes a smooth paste.
2. Work the oil into the paste 1 t at a time. After adding 1 T oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.
3. Serve with sliced plums, red onion, radishes and beetroot. Also works well with lamb chops or as a salad dressing.

Cook's note: Makes 1 cup.

Find more dressing recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Stir-fried lettuce

Easy caponata

Fennel, ClemenGold and fior di latte salad

Crispy potatoes with masala butter crème fraiche

Tomato-and-peach salad with yellow tomato vinaigrette

Giant sweetcorn dombolo

Celebration saffron baked rice

Crunchy broccoli salad with creamy tahini dressing

The crispiest ever roast potatoes

Roast sweet potato with maple syrup, pecans and dried cranberries

Versatile vegan chickpea butter

Lebanese toum

Lebanese toum

Ingredients

Method