Recipes for starters & light meals

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Sauna eggs

45 minutes

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Smashed cabbage with smoked eggs

20 minutes

Afternoon tea

Three-cheese quiche

1 hour 15 minutes

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Broccoli, cheese and potato croquettes

10 minutes

Breakfast recipes

Fro-yo breakfast lollies

10 minutes

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Chicken liver pâté with home-made breadsticks

40 minutes

Asian recipes

Sesame chicken noodles

10 minutes

Chicken breast

Chargrilled chipotle chicken

25 minutes

Cheese recipes

Pinwheels

25 minutes

Caramelised butternut-and-beetroot salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 butternut, sliced skin and seeds intact
650 g Woolworths baby beetroot, washed and quartered
5 garlic cloves, crushed
2 T olive oil
sea salt and freshly ground black pepper, to taste
40 g watercress
3 spring onions, chopped

For the cauliflower couscous:

380 g Woolworths cauliflower couscous
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the lemon dressing, whisk:

2-3 T olive oil
1 lemon, zested and juiced
2 t Dijon mustard
salt, to taste

Method

1. Preheat the oven to 180°C. Toss the butternut and beetroot with the garlic, olive oil and seasoning, then roast for 40 minutes or until caramelised and tender.

2. Toss the cauliflower couscous in the olive oil and seasoning.

3. Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion, drizzle with lemon dressing and serve immediately.

Cook's note: Serve a build-your-own salad platter. It looks great, makes sharing easier and also keeps everything from wilting in the heat.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

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Caramelised butternut-and-beetroot salad

Caramelised butternut-and-beetroot salad

Ingredients

Method