Recipes for starters & light meals

Chip recipes

Crispy polenta fries

10 minutes

Anchovy recipes

Anchovy tortilla

20 minutes

Indian recipes

Easy Indian-style curried eggs

40 minutes

Tofu recipes

Tofu and radish bowl

Thai recipes

Eggs with lom sak sauce

15 minutes

Thai recipes

Rice paper wraps

Curry recipes

Lactose-free paneer curry

45 minutes

Asian recipes

Udon noodles with sticky glazed chicken and charred edamame beans

25 minutes

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Fish recipes

Fish finger butty

15 minutes

Avocado, chicory and fennel slaw with mint and feta

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes’ soaking time

Ingredients

1 large bulb fennel or 2 small, trimmed
2 heads chicory
2 sticks celery, thinly sliced
2 large avocados, scooped into balls
1 T lemon juice
300 g Woolworths sheep and goat’s milk Greek feta
2 T olive oil
sea salt and freshly ground black pepper, to taste
fresh mint, to garnish

For the dressing, mix:

½ cup buttermilk
½ cup thick mayonnaise
1 t Dijon mustard
½ t honey
1 t lemon juice
2–3 T mint, finely chopped
sea salt and freshly ground black pepper, to taste

Method

1. Halve the fennel and soak in cold water for about half an hour, then dry and shave thinly. Slice the chicory lengthways into long shreds.

2. Mix the fennel, chicory and celery with the dressing. Check the seasoning. Turn out onto a suitable small platter. Top with the avocado, moisten with lemon juice and season with a little salt.

3. Break the cheese over the salad, then drizzle with olive oil. Add a twist or two of pepper and garnish with mint.

Cook's note: I love the contrasting tastes and textures, which make a successful salad to enjoy throughout spring.

Browse more salad recipes here.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Crispy polenta fries

Anchovy tortilla

Easy Indian-style curried eggs

Tofu and radish bowl

Eggs with lom sak sauce

Rice paper wraps

Lactose-free paneer curry

Udon noodles with sticky glazed chicken and charred edamame beans

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Grilled kingklip with roast sweet potatoes

Fish finger butty

Avocado, chicory and fennel slaw with mint and feta

Avocado, chicory and fennel slaw with mint and feta

Ingredients

Method