Recipes for starters & light meals

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Beetroot recipes

Beetroot broth

30 minutes

Breakfast recipes

Scrambled eggs three ways

10 minutes

Avocado recipes

Play-play prawn-and-avocado ceviche

Soup recipes

Caprese tomato water

30 minutes

Breakfast recipes

“Clingwrap” eggs

10 minutes

Egg recipes

Omelette wraps filled with spicy coconut-fried potato

15 minutes

Seafood recipes

Poached trout bowl

15 minutes

Beetroot salad with hot cross bun croutons

Serves 4

Difficulty Easy

Ingredients

To make the dressing:

150 g double cream strawberry yoghurt
1 T white wine vinegar
2 t Dijon mustard
1 T cream

For the salad:

2 Woolworths extra-spicy hot cross buns, torn into chunks
20 g butter, for toasting
6 beetroot, washed and grated
8 radishes, sliced
100 g feta, crumbled

Method

To make the dressing, combine Woolworths full-cream beetroot-and-strawberry yoghurt, white wine vinegar, Dijon mustard and cream, and season to taste.

Tear Woolworths extra-spicy hot cross buns into chunks and toast in a pan with butter until golden and crunchy.

Grate the washed beetroot and toss with sliced radishes, crumbled feta and the dressing. Top with spiced bun croutons.

Cook's tip: This side is delicious with Woolies peppered beef fillets.

Discover more salad recipes here.

Spinach lasagne

Pot bread

Italian fondue

Mussels in beer broth with garlic-mayo toast

Turmeric-and-coconut broth

Beetroot-marbled picnic eggs

Beetroot broth

Scrambled eggs three ways

Play-play prawn-and-avocado ceviche

Caprese tomato water

“Clingwrap” eggs

Omelette wraps filled with spicy coconut-fried potato

Poached trout bowl

Parusha Naidoo’s “gut-healing” guacamole

Beetroot salad with hot cross bun croutons

Beetroot salad with hot cross bun croutons

Ingredients

Method