Side Servings Archives

Carrot recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Christmas recipes

Abi’s Christmas potatoes three ways

20 minutes - 1 hour

Harissa ruby vegetables with feta and black-bean salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T Woolworths harissa red pepper paste (plus extra)
3 T olive oil
1x 1 kg pack Woolworths frozen ruby roast vegetable mix
1x 400 g can black beans
2 t coriander, chopped
1 T honey
red wine vinegar (or lemon or lime juice), to taste
1 red onion
watercress (or baby spinach), to serve
feta, crumbled, to serve

Method

1. Preheat the oven to 220°C. Mix 2 T of the harissa paste with the olive oil and toss with frozen ruby roast vegetable mix. Spread the vegetables evenly onto a baking tray, leaving space between them. Roast for 25 minutes, shaking the tray often, until tender and cooked through.
2. While the vegetables are cooking, drain and rinse the black beans. Combine with chopped coriander with olive oil, honey, 2 t harissa, and a dash of red wine vinegar or lemon or lime juice to taste.
3. Slice the red onion, add to the beans and toss in the dressing to marinate.
4. Arrange watercress or baby spinach on a platter, top with the beans, warm vegetables and crumbled feta.

Find more salad recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Carrot salad

Foolproof gravy

The cheeseboard salad

Crunchy, cheesy sweetcorn

Brown-buttered mash

The perfect potato wedges

Corn-and-coriander salad

Spinach, avo and basil dip with crispy baby marrows

Abi’s Christmas potatoes three ways

Coal-roasted sweet potatoes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Harissa ruby vegetables with feta and black-bean salad

Harissa ruby vegetables with feta and black-bean salad

Ingredients

Method