Recipes for starters & light meals

Loadshedding recipes

Leafy winter salad

10 minutes

Breakfast recipes

Mom’s scrambled eggs

10 minutes

Breakfast recipes

Tornado omelette

5 minutes

Braai recipes

Charred corn

25 minutes

Gluten-free treat

Roast grape and whipped feta salad

10 minutes

Pepper recipes

Roast pepper tahini salad

25 minutes

Brinjal recipes

Brinjal confit

20 minutes

30-minute hake salad

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

450 g Woolworths frozen lightly dusted hake portions
3 T sesame seeds
1/2 red onion, thinly sliced
1 x 300 g bag Woolworths baby marrow noodles
1 lemon, juiced
toasted sesame oil, for drizzling
sea salt, to taste
freshly ground black pepper, to taste
pickled ginger, for serving
sriracha mayonnaise, for serving
5 g Woolworths roasted seaweed snack, shredded, for serving

Method

1.Preheat the oven to 180°C and bake the fish according to package instructions.

2. Five minutes before the fish is ready, toast the sesame seeds in a dry pan until golden and popping.

3. Place the onion and baby marrow noodles in a large bowl, squeeze over the lemon juice, drizzle with sesame oil and season.

4. Sprinkle the hot sesame seeds over the noodles and toss. Top with a few slices of pickled ginger and allow to marinate for no longer than 5 minutes or the baby marrows will go soggy.

5. Serve with the fish and sriracha mayo for dipping. Sprinkle with the seaweed as you serve to retain its texture.

Find more fish recipes here.

Photographs: Robbert Koene
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen

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30-minute hake salad

30-minute hake salad

Ingredients

Method