Fat conscious Archives

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Dip recipes

Crushed tomato salad

Indian recipes

Saffron mango lassi

Asian recipes

Asian-style fillet roast on rice noodles

30 minutes

Raspberry and ricotta whip

Breakfast recipes

Eggs in tomato sauce

35 minutes

Fruity dessert

Roast peaches and plums with oats and pistachio meringue

15 minutes

Plum cobbler

20 minutes

Beef recipes

Pap en vleis

40 minutes

Green bean salad with red vinaigrette

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

600 g Mediterranean vine tomatoes
4 garlic cloves, unpeeled
65 ml olive oil
sea salt, to taste
4 T red wine vinegar
1 t sugar
freshly ground black pepper, to taste
350 g fine green beans, blanched and refreshed

Method

Preheat the oven to 200°C.

Place the tomatoes on a baking tray with the garlic, drizzle with 2 T olive oil and sprinkle with salt. Roast for 15 to 20 minutes, until blistered.

Remove the tomatoes from the stems, reserving one stem with the tomatoes still attached for garnishing. Place the tomatoes in a food processor.

Squeeze the garlic from the skins and add to the tomatoes.

Add the red wine vinegar, sugar, black pepper, remaining oil and process.

Arrange the beans on a serving platter with the reserved roast tomatoes and serve with the tomato dressing on the side.

Herby slow-cooked lamb shoulder with preserved lemon

Harissa-battered hake

5-ingredient microwave fudge

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Beetroot-and-hazelnut salad

Crushed tomato salad

Saffron mango lassi

Asian-style fillet roast on rice noodles

Raspberry and ricotta whip

Eggs in tomato sauce

Roast peaches and plums with oats and pistachio meringue

Plum cobbler

Pap en vleis

Whole-wheat and pumpkin salad with gremolata dressing

Green bean salad with red vinaigrette

Green bean salad with red vinaigrette

Ingredients

Method