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Harissa chicken

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Harissa chicken

45 minutes

Split pea dhal with grilled cabbage

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Split pea dhal with grilled cabbage

2 hours

Cured beetroot bream

Beetroot recipes

Cured beetroot bream

20 minutes

Baby marrow leaf morogo

South African

Baby marrow leaf morogo

30 minutes

Ncinci’s fish pie

Air-fryer recipes

Ncinci’s fish pie

25 minutes

Baharat-spiced hake

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Baharat-spiced hake

15 minutes

Fior di latte pepperoncino

Cheese recipes

Fior di latte pepperoncino

2 minutes

Braised celery

Italian recipes

Braised celery

20 minutes

Instant Pot lamb knuckles

Italian recipes

Instant Pot lamb knuckles

1 hour 15 minutes

Bloody Mary salad

Bacon recipes

Bloody Mary salad

10 minutes

Bloody Mary salad in a jar

Bacon recipes

Bloody Mary salad in a jar

10 minutes

Tomato-and-butter bean salad

Beans recipes

Tomato-and-butter bean salad

8 of 122

Tomato-and-butter bean salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the toasted crunchy seed vinaigrette:

2 x 35 g sachets Woolworths nut-and-seed sprinkle
¼ cup extra virgin olive oil
¼ cup Woolworths ClemenGold juice
1 clove garlic, crushed
1 T Dijon mustard
salt, to taste
400 g can butter beans, drained
3 T Italian parsley, chopped
4 ripe tomatoes, sliced
2 sticks celery, thinly sliced
4 Woolworths red salad onions, thinly sliced

Method

1. To make the vinaigrette, pulse the ingredients in a blender to emulsify but don’t make it too smooth.

2. Mix the beans and parsley. Arrange the tomatoes on a platter and spoon over the beans.
3. Drizzle with the vinaigrette and allow to stand at room temperature for 30 minutes to infuse. Season before serving.

Cook's note: Serve this hearty salad with peri-peri chicken wings. If you have canned chickpeas in your pantry, drain and mix with the butter beans.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.