Side Servings Archives

Rice recipes

Persian jewelled rice

50 minutes

Chicken recipes

Caesar salad

15 minutes

Braai recipes

Warm sweet potato salad

30 minutes

Potato recipes

Potato-and-fennel gratin

1 hour

Beans recipes

White bean confit

2 hours

Aliums

Grilled stuffed onions

45 minutes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Broccoli recipes

Broccoli with mustard dressing

10 minutes

Chargrilled cauliflower with hazelnuts and celery

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

For the dressing:

1⁄4 cup vino cotto
1⁄4 cup sherry vinegar
1⁄4 cup extra virgin olive oil
4 dried figs, chopped
100 g sultanas or cranberries
6 dried apricots, chopped
Sea salt and freshly ground black pepper, to taste

For the salad:

700 g cauliflower florets
3 t olive oil
1 bunch celery, chopped (with leaves)
100 g hazelnuts, roasted and chopped
30 g Italian parsley, chopped

Method

Mix all the dressing ingredients and allow to stand for 1 hour.

Heat the oil in a cast-iron pot and char the cauliflower in batches, then place on a platter.

Add the celery, hazelnuts and parsley, and pour the dressing over just before serving.

Cook's note: Smoky cauliflower with nuts, dried fruit and celery is the perfect salad to serve with grilled fish, chicken or lamb.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Towering nacho salad

Wintry orange garlic salad

Persian jewelled rice

Caesar salad

Warm sweet potato salad

Potato-and-fennel gratin

White bean confit

Grilled stuffed onions

Glazed Hasselback butternut squash

Broccoli with mustard dressing

Tomato and anchovies roasted in garlicky cream

Chargrilled cauliflower with hazelnuts and celery

Chargrilled cauliflower with hazelnuts and celery

Ingredients

Method